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Pumpkin Pie Recipe

Irresistible Pumpkin Pie Recipe with Flaky Homemade Crust

This Pumpkin Pie Recipe features a flaky homemade crust and a rich spiced filling, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 3 hours
Total Time 4 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour gluten-free flour can be used, may alter texture
  • 1 tablespoon granulated sugar brown sugar can be substituted
  • 0.5 teaspoon salt kosher or table salt work well
  • 0.5 cups cold unsalted butter can use margarine but may alter texture
  • 4-6 tablespoons ice-cold water
For the Filling
  • 1 can (15 oz) pumpkin puree drain fresh pumpkin to avoid sogginess
  • 2 large eggs can use egg replacements for vegan option
  • 0.75 cups light brown sugar coconut sugar can be a substitute
  • 0.5 cups heavy cream can substitute with half-and-half
  • 0.5 cups whole milk low-fat may lessen richness
  • 2 tablespoons cornstarch arrowroot starch can be a replacement
  • 1 teaspoon ground cinnamon can use pumpkin pie spice as substitution
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground cloves
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon allspice

Equipment

  • food processor
  • 9-inch pie dish
  • large bowl
  • Whisk
  • Spatula
  • wire rack

Method
 

Prep and Bake
  1. In a food processor, combine the flour, granulated sugar, and salt. Pulse until mixed, then add cold butter and pulse until coarse crumbs form. Gradually add ice-cold water until dough comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
    Pumpkin Pie Recipe
  2. Preheat oven to 375°F. In a large bowl, whisk together pumpkin puree, eggs, light brown sugar, heavy cream, whole milk, cornstarch, and spices. Whisk until smooth.
    Pumpkin Pie Recipe
  3. Roll out the chilled dough to fit a 9-inch pie dish. Fit the crust into the dish, pour in the pumpkin filling, and bake for 40 to 55 minutes until set. Cover crust edges if browning too quickly.
    Pumpkin Pie Recipe
  4. Once baked, cool on a wire rack for at least 3 hours before refrigerating for several hours or overnight.
    Pumpkin Pie Recipe

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 20gVitamin A: 3200IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Consider par-baking the crust for extra crispiness. Use a flaxseed mixture for vegan egg replacements. Store covered in the fridge for up to 3 days.

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