Pumpkin Pie
Perfect for Thanksgiving or just because, this easy homemade Pumpkin Pie recipe is always a crowd pleaser. Beautifully creamy pumpkin filling in a perfectly flaky pie crust. This Pumpkin Pie recipe is one to hold on to!
Pumpkin Pie reigns as my all-time favorite pie! The delightful blend of warm spices that infuse pumpkin pie embodies the essence of Fall for me. I adore Fall and the warm, comforting cooking that comes with it. It's not truly Fall without indulging in a pumpkin pie, or perhaps two. As the temperature begins to drop and September approaches, my thoughts turn to all things pumpkin-flavored. Among the first recipes I'm keen to prepare is this cherished pumpkin pie recipe.
Whether you are making a pumpkin pie just to eat, that's me, or for a holiday get together, this pie recipe is perfect. You only need a few ingredients to make this delicious pie.
And of course, any good pie should have a delicious buttery, flaky pie crust. Without a flaky pie crust, no pie would be complete.
Pumpkin- Canned or fresh pumpkin purée.
Spices- The fresher the better. You can either purchase a pre-made pie spice blend or just add the individual spices.
- Cinnamon
- Cloves
- Nutmeg
- Ginger
Sugars- This recipe uses both granulated sugar and light brown sugar.
Eggs
Vanilla Extract-For flavor!
Evaporated Milk
Start with making the pie crust first. It is important to give the pie crust enough time to chill before rolling it out. Trust me, I have had one too many pie crusts melt in the oven.
PIE CRUST
In a food processor, combine the dry ingredients. Pulse a few times, then add the chilled butter and pulse again for 15 seconds or until the mixture forms pea-sized clumps of fat.
Now slowly drizzle in the water, 1 tablespoon at a time, pulsing in between tablespoons. The dough should not come together fully in the processor. It should still be a little dry and crumbly. To test if the dough has enough water pour it out onto a clean counter, gather all of the dough together and try to form a loose ball. If the dough still crumbles apart then more water is needed.
If it holds together, it is ready. Divide the dough into two portions, flatten into discs, wrap in plastic wrap and chill for about 30 minutes. In the refrigerator the flour will absorb more of the water and the dough will come together more.
PIE FILLING
In a medium bowl whisk together the eggs, sugars and vanilla extract. Next whisk in the pumpkin purée and all of the spices.
Finally, whisk in the evaporated milk until well combined.
Set aside while you roll out the pie dough.
After you have rolled out the pie dough and placed it in the 9" pie dish place it back in the refrigerator for 20-30 minutes to chill it.
A key tip for consistently achieving fully cooked pie dough is to pre-bake it for 20 minutes before adding the filling and completing the baking process. This is not a mandatory step, but it is one I highly recommend.
To prebake the pie dough carefully place a piece of parchment paper or foil in the pie shell, fill with pie weights, dry beans or rice. Place in the oven and bake for 20 minutes. Remove from the oven, carefully remove the parchment paper and continue with the recipe.
Pour the pumpkin filling into the pie shell and place in a pre-heated 425° F oven. Bake for 15 minutes then lower the oven temperature to 375° F and bake for 35-40 minutes or until the pie is dough.
If the crust starts to brown too much before the pie is done, you can loosely cover the crust with foil to prevent burning.
To test if the pie is done you can lightly jiggle the pie, if the center is still wet and jiggles a lot it is not done. If the center barely jiggles it is done.
If the pie is overcooked, it will crack. Cool completely before serving. Enjoy!
Should you have leftover pie or opt to prepare it ahead of time, it's necessary to refrigerate it. I typically remove the pie from the refrigerator 1 hour prior to serving to avoid it being overly cold when consumed.
This pie is also suitable for freezing. You may freeze the whole pie and defrost it in the refrigerator the night before you plan to serve it. Alternatively, individual slices can be wrapped and frozen for quick snacks.
Perfect for Thanksgiving or just because, this easy homemade Pumpkin Pie recipe is always a crowd pleaser. Beautifully creamy pumpkin filling in a perfectly flaky pie crust. This Pumpkin Pie recipe is one to hold on to!
- 2 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 8 ounces butter, chilled (cut into small pieces)
- As Needed ice water (6-8 tablespoons)
- 2 cup pumpkin puree (or one 15 ounce can)
- 1/3 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 Teaspoon ground nutmeg
- 1/2 Teaspoon ground ginger
- 12 ounces evaporated milk (or one 12 ounce can of evaporated milk)
- Pie Crust
In a food processor add in the dry ingredients, pulse until combined. Next add in the chilled butter, pulse a few times until the butter resembles pea sized pieces.
Now slowly drizzle in the water, 1 tablespoon at a time, pulsing in between tablespoons. The dough should not come together fully in the processor. It should still be a little dry and crumbly. To test if the dough has enough water pour the dough out onto a clean counter, gather all of the dough together and try to form a loose ball. If the dough still crumbles apart then more water is needed.
If it holds together, it is ready. Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap and chill for about 30 minutes. Freeze the extra dough.
When the pie dough is ready, on a lightly floured surface, roll out the pie dough to slightly larger than your pie dish. Place it in the pie dish, crimp the edges if desired and place it back in the refrigerator for 20-30 minutes to chill it.
- Pre-bake the pie shell
To prebake the pie dough carefully place a piece of parchment paper or foil in the pie shell, fill with pie weights, dry beans or rice. Place in the oven and bake for 20 minutes. Remove from the oven, carefully remove the parchment paper and continue with the recipe.
- Pie Filling
In a medium bowl whisk together the eggs, sugars and vanilla extract. Next whisk in the pumpkin purée and all of the spices.
Now whisk in the evaporated milk until well combined.
- Fill and Bake the Pie
Pour the pumpkin filling into the pie shell and place in a pre-heated 425° F oven. Bake for 15 minutes then lower the oven temperature to 375° F and bake for 35-40 minutes or until the pie is done.
To test if the pie is done you can lightly jiggle the pie, if the center is still wet and jiggles a lot it is not done. If the center barely jiggles it is done. Cool completely before serving. Enjoy!
If you have the time I highly recommend shredding and freezing the butter 30 minutes to 1 hour before making the pie dough. This really helps make a super flaky pie crust.
Thank you for stopping by!