Homemade Pumpkin Pie

The quintessential fall dessert: homemade pumpkin pie! With a flaky, buttery crust and a creamy, spiced filling, this classic recipe is sure to become a staple at your holiday gatherings.

Made with love and a few simple ingredients, this pie is the perfect blend of comfort and elegance.

Ready Time

2 hrs

Yields

6 servings

Ingredients

1 1/2 cups all-purpose flour
1 tsp salt
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup ice water
1 cup cooked, mashed pumpkin
1 cup heavy cream
1/2 cup granulated sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2 large eggs
1 tsp vanilla extract
Whipped cream, for serving (optional)

Instructions

Preheat your oven to 425°F (220°C).

In a large mixing bowl, whisk together the flour and salt.

Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, stirring with a fork until the dough comes together in a ball.

Divide the dough in half and shape each half into a disk.

Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

Roll out one of the chilled dough disks on a lightly floured surface to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch pie dish and trim the edges to fit.

In a separate bowl, whisk together the pumpkin puree, heavy cream, sugar, cinnamon, nutmeg, and ginger until well combined.

Beat in the eggs and vanilla extract until smooth.

Pour the pumpkin mixture into the pie crust and smooth the top.

Roll out the second dough disk to a thickness of about 1/8 inch.

Use this dough to cover the pie and crimp the edges to seal.

Cut a few slits in the top crust to allow steam to escape.

Brush the top crust with a little water and sprinkle with sugar.

Place the pie on a baking sheet lined with parchment paper and bake for 15 minutes.

Reduce the oven temperature to 350°F (180°C) and continue baking for an additional 40-50 minutes, or until the crust is golden brown and the filling is set.

Let the pie cool on a wire rack for at least 30 minutes before serving.

Top with whipped cream, if desired.

Notes

Make sure to use cold ingredients, especially the butter, to help the dough come together and create a flaky crust.

Don’t overwork the dough when you’re mixing it, as this can make it tough and dense.

If you find that your dough is too crumbly, you can add a little more ice water.

If it’s too sticky, you can add a little more flour.

Make sure to chill the dough for at least 30 minutes to allow it to relax and become easier to roll out.

When rolling out the dough, try to keep it to an even thickness so your crust bakes evenly.

Don’t overfill the pie crust, as the filling will expand a bit during baking.

If you’re having trouble getting the top crust to stick to the bottom crust, try brushing the edges of the bottom crust with a little water before adding the top crust.

Keep an eye on the pie while it’s baking, as the crust can go from golden to burnt quickly.

Let the pie cool completely before serving to prevent it from falling apart.

You can make the pie a day or two ahead of time, just refrigerate or freeze it until you’re ready to serve.

Experiment with different spices, like nutmeg or cardamom, to give your pie a unique flavor.