Simple Pumpkin Pie Recipe
I love pumpkin and homemade pumpkin pie is always a hit. I am spending these next few days making pies for Thanksgiving and our favorite for the holiday is good ol classic pumpkin pie recipe that just screams fall delight.
This year we are making pumpkin pie with the pie pumpkins we grew in our own garden which is much more pumpkin flavored than the canned pumpkin from the store which is usually a different type of squash.
Pumpkin treats for your table
If you love pumpkin pie you may be looking for other great pumpkin treats to put on the dessert table or whip up for some fun over the never few weeks. Pumpkin rolls make a great addition to the desert table on Thanksgiving while pumpkin bread and pumpkin cookies can pull together bed best dessert table at the church potluck.
Pumpkin spice syrup and some pumpkin pancakes can round out an amazing and unforgettable breakfast or brunch.
What you need for this simple from-scratch pumpkin pie
For the Crust:
- 1 and 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2-3 tablespoons ice water
For the Filling:
- 2 cups canned pumpkin puree (not pumpkin pie filling)
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 and 1/2 cups evaporated milk
For the Crust:
In a bowl, combine the flour, sugar, and salt. Add the chilled, diced butter.
Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together. Form it into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
On a floured surface, roll out the chilled dough into a circle large enough to fit your pie pan. Transfer the dough to the dish, trim the edges, and crimp the crust.
Preheat your oven to 375°F (190°C). Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes until lightly golden. Set aside.
For the Filling:
In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, cloves, and salt.
Add the eggs one at a time, mixing well after each addition.
Gradually pour in the evaporated milk and mix until smooth. Home-canned milk works great for this.
Pour the filling into the pre-baked pie crust.
Bake in the preheated oven for 50-60 minutes or until the center is set. You can test it by inserting a knife into the center – it should come out clean.
Allow the pie to cool completely on a wire rack before serving. Optionally, serve with a dollop of whipped cream.
With its golden crust and velvety spiced filling, this simple pumpkin pie recipe is a celebration of fall’s finest flavors. Whether shared with loved ones during holiday gatherings or enjoyed as a cozy treat on a chilly evening, this classic dessert is a comforting reminder of the season’s bounty. Embrace the aroma of cinnamon, ginger, and cloves wafting through your kitchen as you create a slice of autumn with this easy and delicious pumpkin pie.
