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Best Pumpkin Pie

The Best Pumpkin Pie Recipe

This classic pumpkin pie recipe delivers a perfectly spiced and 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 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.25 cups All-purpose flour
  • 0.5 teaspoon Salt
  • 0.5 cups Cold unsalted butter cut into cubes
  • 0.25 cups Ice water
Filling Ingredients
  • 1 15-ounce can Pumpkin puree
  • 1 12-ounce can Evaporated milk
  • 2 Large eggs
  • 0.75 cups Granulated sugar
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground ginger
  • 0.25 teaspoon Ground cloves
  • 0.25 teaspoon Ground nutmeg
  • 0.25 teaspoon Salt

Equipment

  • 9-inch pie plate
  • Pastry blender or fork
  • Rolling pin
  • Mixing bowls (large and medium)
  • Whisk
  • Measuring Cups and Spoons
  • Aluminum foil (optional)

Method
 

Instructions
  1. Make the crust: Whisk together flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Form into a disc, wrap, and chill for at least 30 minutes.
  2. Roll out dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp edges. Prick bottom with a fork.
  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 prepared pie crust.
  5. Bake in a preheated oven at 425°F (220°C) for 15 minutes.
  6. Reduce oven temperature to 350°F (175°C) and bake for 40-50 minutes, or until a knife inserted near the center comes out clean. Cover edges with foil if they brown too quickly.
  7. Let cool completely on a wire rack before serving.

Notes

For a richer flavor, use full-fat evaporated milk. You can also add a pinch of salt to the crust for enhanced flavor. Let the pie cool completely to allow the filling to set properly. Store leftover pie in the refrigerator for up to 3 days.