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Best Pumpkin Pie

The Best Pumpkin Pie Recipe

This classic pumpkin pie recipe delivers a perfectly spiced, creamy filling encased in a flaky, buttery crust. Easy to follow instructions ensure a delicious pie every time.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1 1/4 cups All-purpose flour (150g)
  • 1/2 teaspoon Salt
  • 1/2 cup Cold unsalted butter (113g), cut into cubes
  • 1/4 cup Ice water (60ml)
Filling Ingredients
  • 1 15 ounce can Pumpkin puree
  • 1 12 ounce can Evaporated milk
  • 2 Large eggs
  • 1 cup Granulated sugar (200g)
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Salt

Equipment

  • 9-inch pie plate
  • Pastry blender or fork
  • Mixing bowls
  • Whisk
  • Rolling pin

Method
 

Instructions
  1. Make the crust: Whisk together flour and salt. Cut in cold butter until crumbly. Gradually add ice water, mixing until dough forms. Chill for at least 30 minutes.
  2. Roll out dough to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp edges. Prick bottom with a fork. Optionally blind bake for 15 minutes at 375°F (190°C) with pie weights.
  3. Make the filling: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
  4. Pour filling into the partially baked crust.
  5. Bake for 50-60 minutes at 375°F (190°C), or until a knife inserted near the center comes out clean. Cover edges with foil if browning too quickly.
  6. Let cool completely on a wire rack before serving. Refrigerate for at least 2 hours.

Notes

For a richer flavor, use a combination of granulated and brown sugar. A sprinkle of coarse sugar on top before baking adds a nice crunch. You can also add a tablespoon of maple syrup to the filling for extra sweetness.