Description
This homemade pumpkin pie recipe features a flaky, buttery crust and a rich, spiced filling made completely from scratch. Perfectly balanced with cinnamon, ginger, and cloves, it’s a classic dessert for Thanksgiving or cozy fall gatherings.
Ingredients
- Pie Dough:
- 1¼ cups all-purpose flour
- 1/2 teaspoon salt
- 4 ounces Crisco
- 1/8 cup cold water
- Pumpkin Pie Filling:
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 3/4 cup light brown sugar
- 1½ teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 large eggs
Instructions
- Prepare the Pie Dough: In a mixing bowl, combine flour and salt. Cut in Crisco until the mixture resembles coarse crumbs. Gradually add cold water, mixing just until dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. Fit into a 9-inch pie dish, trim any excess, and crimp the edges. Chill while you prepare the filling.
- Make the Pumpkin Filling: In a large bowl, whisk together pumpkin puree, brown sugar, cinnamon, salt, ginger, cloves, and eggs until smooth. Gradually whisk in evaporated milk until fully combined.
- Assemble the Pie: Pour the filling into the prepared crust. Smooth the top with a spatula.
- Bake: Bake at 425°F (220°C) for 15 minutes. Reduce temperature to 350°F (175°C) and bake for another 40–50 minutes, or until a knife inserted in the center comes out clean.
- Cool & Serve: Let pie cool completely on a wire rack. Serve with whipped cream or a sprinkle of cinnamon.
Notes
- Make sure to use pumpkin puree, not pumpkin pie filling.
- You can substitute Crisco with butter for a richer crust flavor.
- Store leftovers in the refrigerator for up to 4 days.
- For a make-ahead option, prepare dough and filling a day in advance and bake fresh.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Bake
- Cuisine: American