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!

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Prep Time 1

Cook Time 1 10

Rest Time 2

Total Time 4 10

Course Dessert

Servings Servings

Ingredients

Pie Crust

2 ½ cups all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
8 ounces butter, chilled cut into small pieces
As Needed ice water 6-8 tablespoons

Pie Filling

2 cups pumpkin puree or one 15 ounce can
⅓ cup light brown sugar packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
12 ounces evaporated milk or one 12 ounce can of evaporated milk

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

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.
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.
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.
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!

Notes

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.