Perfect Pumpkin Pie
A classic pumpkin pie recipe with a flaky homemade crust and a creamy, spiced filling. Perfect for Thanksgiving or any cozy fall gathering, this pie delivers warm flavors of cinnamon, nutmeg, and cloves in every bite.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 120 minutes
- Yield: 1 9-inch pie (about 8 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp sugar
- ½ cup (1 stick) unsalted butter, cold and cubed
- 3–4 tbsp ice water
- 1 (15 oz) can pumpkin purée
- ¾ cup packed brown sugar
- 2 large eggs + 1 egg yolk
- 1 cup evaporated milk
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk flour, salt, and sugar. Cut in butter until coarse crumbs form. Add ice water, 1 tbsp at a time, until dough comes together.
- Shape dough into a disk, wrap, and chill for 30 minutes.
- Roll out dough on a floured surface and fit into a 9-inch pie dish. Trim and crimp edges.
- Line crust with parchment and fill with pie weights. Blind bake for 10 minutes, remove weights, then bake 5 more minutes.
- In a medium bowl, whisk together pumpkin, brown sugar, eggs, evaporated milk, salt, and spices until smooth.
- Pour filling into pre-baked crust and bake for 55 minutes, or until filling is set but slightly wobbly in the center.
- Cool completely on a wire rack, then chill for at least 2 hours before slicing.
Notes
- Use a store-bought crust if short on time.
- Swap evaporated milk with coconut milk for a dairy-free version.
- Chilling overnight enhances flavor and texture.
- Avoid overbaking to prevent cracks in the filling.
Find it online: https://www.cookwithbenchi.com/pumpkin-pie/