Pumpkin Pie
Indulge in the Flavours of a Homemade Pumpkin Pie for the holidays
This easy pumpkin pie recipe is perfect for beginners. It involves a simple homemade pie crust made with flour, butter, and water. The creamy pumpkin filling is a blend of pumpkin puree, sweetened condensed milk, eggs, and warm spices. Once baked to perfection, this classic dessert offers a delicious taste of autumn and is a delightful addition to any holiday table.
Servings8 Servings
TEMPInitial 425°F (220°C) then 350°F (175°C)
Per Serving
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour 150 grams
- 1/2 teaspoon salt 2.5 grams
- 1/2 teaspoon granulated sugar 2.5 grams
- 1/2 cup 1 stick cold unsalted butter, cut into small pieces (113 grams)
- 3-4 tablespoons ice water 45-60 milliliters
For the Pumpkin Filling:
- 1 15-ounce can pure pumpkin puree (425 grams)
- 1 14-ounce can sweetened condensed milk (396 grams)
- 2 large eggs
- 1 teaspoon ground cinnamon 2.5 grams
- 1/2 teaspoon ground nutmeg 1.25 grams
- 1/2 teaspoon ground ginger 1.25 grams
- 1/2 teaspoon salt 2.5 grams
Instructions
For the Pie Crust:
- In a large mixing bowl, combine the flour, salt, and sugar.
- Add the cold butter pieces to the flour mixture. Use a pastry cutter, fork, or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and mix until the dough starts coming together. You may not need all 4 tablespoons; stop adding water when the dough holds together when pinched.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 425°F (220°C).
- On a lightly floured surface, roll out the dough into a 12-inch circle (about 30 centimeters). Carefully transfer the dough to a 9-inch pie dish (about 23 centimeters), pressing it into the bottom and up the sides.
- Trim any excess dough hanging over the edge of the pie dish and crimp the edges with a fork or your fingers to create a decorative edge.
- Hint: Preppy Kitchen has a great YouTube video showing how to make a pie crust. Watch here.
For the Pumpkin Filling:
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
- Pour the pumpkin mixture into the prepared pie crust.
- Place the pie on a baking sheet (to catch any spills) and bake in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) (about 175°C) and continue baking for an additional 35-40 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Once the pie has cooled, you can refrigerate it for a few hours or overnight before serving.
- Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
Enjoy your homemade pumpkin pie!