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.

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.