- Make the crust
In a large bowl, whisk together flour and salt. Cut in the chilled butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll and prepare
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches wide. Transfer to a 9-inch pie dish, trim excess, and crimp the edges. Chill again while preparing the filling.
- Mix the filling
In a medium bowl, whisk pumpkin puree, brown sugar, eggs, spices, and salt until smooth. Gradually stir in evaporated milk until fully combined.
- Assemble and bake
Pour the filling into the prepared crust. Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40–50 minutes, or until the center is set and a knife inserted near the edge comes out clean.
- Cool and serve
Allow the pie to cool completely on a wire rack. Serve at room temperature or chilled, with whipped cream for a festive finish.
- Calories:285 kcal
- Fat:12 g
- Carbohydrates:38 g
- Protein:5 g
- Fiber:2 g
Pumpkin Pie is the crown jewel of the Thanksgiving table — a dessert that embodies comfort, tradition, and the cozy flavors of autumn. With its silky custard filling infused with cinnamon, ginger, nutmeg, and cloves, this pie delivers a perfect balance of sweetness and spice. Nestled in a buttery, flaky crust, it’s both nostalgic and timeless, evoking memories of family gatherings and festive celebrations. Whether served with a dollop of whipped cream or enjoyed plain, each slice offers warmth and satisfaction, making it the ultimate seasonal treat.
How to Make Pumpkin Pie
Pumpkin Pie is made by combining a spiced pumpkin custard filling with a buttery crust. The process involves:
Crust preparation: Mixing flour, butter, and water into dough, chilling, and rolling into a pie dish.
Filling creation: Whisking pumpkin puree, sugar, eggs, spices, and evaporated milk until smooth.
Baking: Starting at a high temperature to set the crust, then lowering the heat to gently cook the custard until firm.
Cooling: Allowing the pie to rest so the filling sets properly before slicing.
Fresh vs. Canned Pumpkin in Pumpkin Pie
Canned pumpkin: Smooth, consistent texture, reliable moisture content, and classic flavor. Most test kitchens prefer it for predictable results.
Fresh pumpkin: Offers a lighter, earthier flavor but requires roasting, pureeing, and straining to remove excess water. Results can vary depending on pumpkin variety.
Best practice: For beginners or busy hosts, canned pumpkin is the go-to. For adventurous bakers, fresh pumpkin adds a rustic, homemade touch.
This step-by-step method ensures a silky filling and crisp crust every time.
Final Thought
Pumpkin Pie is more than just a dessert — it’s a tradition that brings people together around the table. The silky custard filling, kissed with autumn spices, and the flaky, golden crust create a timeless combination that never fails to impress. Whether you choose the convenience of canned pumpkin or the rustic charm of fresh, the result is a pie that embodies comfort and celebration.
Serve it with lightly sweetened whipped cream or a scoop of vanilla ice cream, and you’ll have a finale worthy of any holiday feast. Remember: patience in cooling and confidence in spice balance are the keys to perfection. With this recipe, you’re not just baking a pie — you’re creating a memory.
