Pumpkin Pie with Homemade Crust

by | Nov 19, 2024 | 0 comments

5 (21 reviews)
A homemade pumpkin pie topped with whipped cream, surrounded by autumn decorations and miniature pumpkins
Prep time : 45 minutes
Cooking Time : 60 minutes
Total Time : 105 minutes
Nutrition : 310 Calories
Difficulty : Medium
Cuisine :

United States / Canada

Category : Desserts

Ingredients :

Crust:

  • 1 1/4 cups all-purpose flour,
  • 1/2 cup cold unsalted butter (cubed),
  • 1/4 cup ice water,
  • 1/4 teaspoon salt.

Filling:

  • 1 can (15 oz) pumpkin puree,
  • 3/4 cup granulated sugar,
  • 1 tsp cinnamon,
  • 1/2 tsp nutmeg,
  • 1/2 tsp ginger,
  • 1/4 tsp cloves,
  • 1/4 tsp salt,
  • 2 large eggs,
  • 1 cup evaporated milk.

Method :

  1. Crust: Mix flour and salt. Cut in cold butter until it looks like crumbs. Add water gradually until dough forms. Chill for 30 mins.
  2. Filling: Whisk pumpkin, sugar, and all spices. Add eggs, then gradually whisk in evaporated milk until smooth.
  3. Roll: Roll chilled dough to fit a 9-inch pie dish. Press and flute the edges.
  4. Bake: Pour filling into crust. Bake at 375°F (190°C) for 50-60 minutes until set.
  5. Cool: Let it cool completely on a wire rack before slicing.

Recipe Notes :

  • Spice It Up: Add a splash of vanilla extract or a pinch of cardamom for extra depth.
  • Make It Ahead: This pie can be made a day in advance and stored in the fridge.
  • Decoration: Use leftover dough to cut out leaf or pumpkin shapes to decorate the top after baking.
  • Crust Tip: If the edges brown too quickly, cover them with foil during the last 15 minutes of baking.

Frequently Asked Questions

Do I need to blind bake the homemade crust first?

Yes, par-baking or blind baking the crust for 12 to 15 minutes before adding the liquid pumpkin filling prevents the bottom from becoming soggy.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast a sugar pumpkin and puree the flesh, but make sure to strain out excess moisture through a cheesecloth so the pie sets correctly.

How do I know when the pumpkin pie is fully cooked?

The edges should be set and slightly puffed, while the center should still jiggle slightly like gelatin. It will finish firming up as it cools.

Why We Love This Recipe ?

No Thanksgiving is complete without this classic. A perfectly spiced, creamy pumpkin filling paired with a buttery, flaky homemade crust for the ultimate holiday treat.

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