When pumpkins are at their peak, there’s nothing more rewarding than making a homemade pumpkin pie from scratch. This recipe offers a perfect balance of creamy texture and warm spices, making it an essential dessert for the fall season.

• Cuisine: American
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Servings: 8

Why You’ll Love This Recipe

• The crust is buttery and flaky, setting the stage for the filling.
• Rich in authentic pumpkin flavor without any artificial taste.
• Warm spices make for a perfect autumn treat.

Ingredients

• 1 ⅓ cups all-purpose flour: Forms the base structure for the pie crust. Use whole wheat flour if you prefer a nuttier taste.
• ½ teaspoon salt: Balances sweetness and enhances flavors in both crust and filling.
• ½ cup cold butter or shortening: Creates a flaky texture. Butter adds more flavor, while shortening provides extra flakiness.
• 3 tablespoons cold water, or more as needed: Brings the dough together. Adjust as needed for moisture.
• 2 cups mashed, cooked pie pumpkin: The star of the filling. Canned pumpkin purée can be a convenient substitute.
• 1 (12 fluid ounce) can evaporated milk: Adds creaminess and body to the filling. Whole milk can be used if needed.
• 2 large eggs, beaten: Binds the filling and provides richness. Ensure they are well-beaten for consistency.
• ¾ cup packed brown sugar: Sweetens the filling with a molasses depth. Substitute with coconut sugar for a different flavor profile.
• ½ teaspoon ground cinnamon, or more to taste: Provides warmth and subtle spice. Increase for a stronger flavor.
• ½ teaspoon ground ginger, or more to taste: Adds a slight zing. Freshly grated ginger can be used for freshness.
• ½ teaspoon ground nutmeg, or more to taste: Offers a nutty, warm note to the filling. Freshly grated nutmeg can intensify this flavor.
• ½ teaspoon salt: Elevates the pie’s flavors, ensuring a perfect balance.

How to Make It

Step 1: Prepare the Dough

Combine flour and salt in a large bowl. Cut in cold butter or shortening using a pastry cutter until the mixture resembles coarse crumbs. Gradually add cold water, stirring with a fork until dough just holds together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the butter solidify, which creates a flakier crust.

Step 2: Pre-bake the Crust

Roll out dough on a lightly floured surface to fit a 9-inch pie plate. Gently transfer to the plate, trim excess, and flute the edges. Prick the bottom with a fork and pre-bake in a preheated oven at 375°F (190°C) for 10 minutes. This prevents a soggy bottom.

Step 3: Prepare the Filling

In a large bowl, mix together the mashed pumpkin, evaporated milk, beaten eggs, brown sugar, and spices until smooth. Pour the mixture into the pre-baked crust. The filling should reach just below the crust edge.

Step 4: Bake the Pie

Bake in the preheated oven at 350°F (175°C) for 40-45 minutes or until a knife inserted near the center comes out clean. The filling should be set but slightly jiggly in the center to avoid overcooking.

Step 5: Cool and Serve

Allow the pie to cool completely on a wire rack before serving. This cooling process allows the filling to fully set, making it easier to slice.

Recipe FAQs

Can I make this pie ahead of time?

Yes, this pie can be made a day in advance. Store it covered in the refrigerator and allow it to come to room temperature before serving.

Can I use canned pumpkin instead?

Absolutely. Canned pumpkin purée works perfectly and saves time. Just ensure it’s pure pumpkin, not pumpkin pie filling.

How can I prevent the crust from getting soggy?

Pre-baking the crust is key to avoiding sogginess. Also, make sure to cool the filling slightly before adding it to the hot crust.