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A quick and easy pumpkin pie with a flaky homemade crust and creamy filling spiced with traditional autumn spices. Perfect for Thanksgiving or any cozy fall occasion.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • 2 teaspoons granulated sugar
  • ¼ teaspoon salt
  • 8 tablespoons (1 stick) cold, unsalted butter, cut into cubes
  • 4 tablespoons ice-cold water
  • 15 ounce can pure pumpkin puree (1 ¾ cups), not pumpkin pie filling, or homemade pumpkin puree, drained if fresh
  • 3 large eggs
  • ¾ cup packed light brown sugar
  • ¾ cup heavy cream
  • ½ cup whole milk
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt

Instructions

  1. Place flour, sugar, and salt in a food processor and pulse to combine, or combine in a large bowl using a pastry cutter if working by hand.
  2. Add cold butter cubes and pulse until the largest butter pieces are about pea-sized (about 8 quick pulses).
  3. Drizzle in ice-cold water and pulse just until the dough starts to hold together, adding more water 1 teaspoon at a time if needed.
  4. Turn the dough out onto a floured surface, shape into a disk, and roll into a 12-inch circle.
  5. Transfer the dough to a 9-inch deep-dish pie plate by wrapping around the rolling pin, trim the edges, tuck them under, and crimp or flute the edges; chill the crust in the fridge while you make the filling.
  6. Preheat the oven to 375°F (190°C).
  7. In a large bowl whisk together pumpkin puree, eggs, brown sugar, heavy cream, and whole milk until smooth.
  8. Add cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt; whisk until fully combined and no lumps remain.
  9. Pour the filling into the unbaked pie crust.
  10. Bake at 375°F for 40 to 55 minutes, loosely covering the crust with foil or pie shields about halfway through to prevent over-browning; the pie is done when the edges are set and the center still jiggles slightly.
  11. Cool the pie on a wire rack for 3 hours, then chill in the refrigerator for several hours or overnight before serving.

Notes

Do not overbake; remove when center still jitters slightly to avoid cracks., Cool at room temperature for 3 hours before refrigerating to help the filling set properly., Cover any cracks with whipped cream or decorative pie crust cutouts if desired., Use pumpkin pie spice as a shortcut by substituting 1 tablespoon for the individual spices plus salt., Fresh homemade pumpkin puree should be drained of excess moisture for best results., The pie can be frozen for up to 3 months; thaw in the fridge 24 hours before serving., Par-baking the crust can be done for a crispier bottom crust but is optional.

Nutrition

Find it online: https://margorecipes.com/pumpkin-pie-recipe/