Description
Pumpkin pie is the heart of fall baking, offering a warm and nostalgic taste of the season. This classic spiced pumpkin pie recipe blends a creamy filling with the perfect medley of fall spices, creating a dessert that’s as beautiful as it is delicious. Whether for a cozy night in or a grand Thanksgiving dinner, this recipe will impress every time.
Ingredients
Scale
- 2 cups pumpkin puree (canned or homemade)
- ½ cup brown sugar
- ½ cup white sugar
- 1 cup evaporated milk or cream
- 2 large eggs
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- A pinch of salt
For the Crust
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter (cold and cubed)
- 2–3 tablespoons ice water
- A pinch of salt
Instructions
Making the Crust
- In a large bowl, mix the flour and salt. Add the cold butter and cut it in with a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently until the dough forms.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a floured surface, place it in a pie pan, and trim the edges. Chill while you prepare the filling.
Preparing the Filling
- Combine the pumpkin puree, brown sugar, white sugar, and spices in a bowl. Mix well.
- Whisk in the eggs until smooth, then slowly add the evaporated milk or cream, stirring to achieve a creamy consistency.
Notes
Baking the Pie
- Preheat your oven to 375°F (190°C).
- Pour the filling into the prepared crust, smoothing it out with a spatula.
- Bake for 45-50 minutes or until the center is set but slightly jiggly.
- Cool completely before serving to allow the filling to set.