Pumpkin Pie

This iconic holiday dessert boasts a smooth, silky filling, and buttery flaky crust. Rich with pumpkin flavor and warming seasonal spices, this no-fuss dessert is easy to make, and perfect for making ahead.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword easy pumpkin pie, pumpkin pie recipe

Prep Time 20

Cook Time 1 5

Chilling Time 1

Total Time 2 25

Servings

Calories 344kcal

Author Robin Miller

Ingredients

For the Crust

2 1/2 cups all-purpose flour plus more for dusting the counter surface, measured carefully
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup 2 sticks unsalted butter, cut into small cubes and chilled in the refrigerator or freezer
7-8 tablespoons ice-cold water add ice cubes to make sure the water’s cold

For the Pie Filling

15- ounce can pumpkin puree not pumpkin pie filling
3/4 cup granulated sugar
2 large eggs room temperature
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
12- ounce can evaporated milk

Instructions

To prepare the pie crust, in the bowl of a food processor, combine the flour, granulated sugar, and salt. Pulse a few times to combine. Add the cold butter and pulse on and off until the butter pieces are uniform in size, and about pea-size or slightly larger. Add 7 tablespoons of the ice-cold water and pulse on and off to moisten. Your dough should look crumbly but stick together when pinched with two fingers. If your dough doesn’t stick together, add another tablespoon of water (and another if needed). Transfer the dough to a clean work surface and press together until you have a cohesive mound. If you see pea size pieces of butter, that’s OK, in fact it’s desirable as that yields the flakiest crust.
Wrap the dough in plastic wrap and shape into a 6-inch disk. Refrigerate for at least 1 hour before rolling out.
Preheat the oven to 400 degrees.
Roll the dough out on a floured work surface until about 12-inches in diameter. Transfer your dough to a deep-dish pie plate and gently press into the bottom and up the sides, the pastry to rest on the rim of the plate. Use a fork or your fingers to create a decorative edge.
To prepare the filling, in a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, cinnamon, salt, ginger, allspice, and nutmeg. Gently whisk in the evaporated milk.
Pour the filling into the prepared crust.
Bake for 10 minutes. Reduce the oven temperature to 350 degrees and bake for 55 to 70 more minutes, until the center is slightly jiggly (or a knife inserted near the center comes out clean). Note that the filling will set up as it cools.
The wide range in cooking time is due to the pie crust; when using store-bought, thinner crusts, the pie will cook more quickly.
Cool completely on a wire rack for at least 1 hour before serving or refrigerating.

Nutrition