Easy Pumpkin Pie from Scratch with Flaky Crust for Fall Joy
This Easy Pumpkin Pie recipe features a homemade flaky crust and a spiced pumpkin filling that is perfect for fall.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter
- 4 tablespoons ice water
- 1 can (15 ounces) pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 large eggs
- 1 cup evaporated milk
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the ice water, a tablespoon at a time, until the dough comes together. Roll out the dough and fit it into a pie pan.
- In another bowl, mix pumpkin puree, sugar, and spices. Beat in the eggs, then gradually stir in the evaporated milk.
- Pour the filling into the prepared crust.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until a knife inserted comes out clean.
Notes
- For an extra flaky crust, make sure your butter is very cold.
- You can use store-bought pumpkin puree if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 195mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg