Description
This classic pumpkin pie from scratch features a flaky homemade crust and a creamy, spiced pumpkin filling. Perfect for fall and holiday gatherings, this American dessert combines warm spices like cinnamon, ginger, and cloves to create a comforting and flavorful treat.
Ingredients
Scale
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 3 to 4 tablespoons ice water
For the Filling
- 1 3/4 cups pumpkin puree (fresh or canned)
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup heavy cream
Instructions
- Make the Crust: In a bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat Oven and Prepare Crust: Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Fit it into a 9-inch pie pan, trim any excess dough, and crimp the edges to form a decorative border.
- Prepare the Filling: In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, and cloves. Beat in the eggs, then stir in the heavy cream until the mixture is smooth and well combined.
- Fill the Pie and Bake: Pour the pumpkin filling into the prepared pie crust. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes more. The pie is done when the filling is set and a knife inserted near the center comes out clean.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving. Optionally, garnish with whipped cream.
Notes
- Keep the butter very cold when making the crust for a flakier texture.
- You can use fresh pumpkin puree instead of canned; roast and puree the pumpkin until smooth.
- Serve with whipped cream for an extra indulgent touch.
