Pumpkin Pie
A classic homemade pumpkin pie with a flaky butter crust and smooth brown sugar pumpkin filling. Warm cinnamon, ginger, nutmeg, cloves, maple syrup, and vanilla make every bite taste like fall.
Ingredients
- 1 Pie crust or homemade pie crust below
Homemade Pie Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine salt
- 1/2 cup cold unsalted butter cubed
- 3 to 5 tablespoons ice water
Pumpkin Filling
- 1 15-oz can pure pumpkin puree
- 3/4 cup packed dark brown sugar
- 1 tablespoon cornstarch
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 3 large large eggs at room temperature
- 1 12-oz can evaporated milk
- 2 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
Instructions
- Whisk the flour, sugar, and salt. Cut in the cold butter until pea-size pieces remain.
- Add 3 tablespoons ice water and toss. Add more water, 1 tablespoon at a time, just until the dough holds together.
- Shape the dough into a disk, wrap it, and chill for at least 1 hour.
- Roll the dough into a 12-inch circle and fit it into a 9-inch pie plate. Trim, fold, and crimp the edge. Chill for 30 minutes.
- Heat the oven to 375°F. Line the crust with parchment and fill it with pie weights. Bake for 15 minutes.
- Remove the weights and parchment. Bake for another 5 to 7 minutes, until the bottom looks dry. Cool for 10 minutes. Lower the oven to 350°F.
- Whisk the pumpkin, brown sugar, cornstarch, spices, and salt until smooth. Gently whisk in the eggs, evaporated milk, maple syrup, and vanilla.
- Set the crust on a rimmed baking sheet and pour in the filling.
- Bake at 350°F for 45 to 55 minutes. Shield the crust edge if it browns too quickly. The edges should be set and the center should wobble gently.
- Cool on a wire rack for at least 3 hours before slicing. Refrigerate after cooling.
Notes
Notes
- Use pure pumpkin puree, not sweetened pumpkin pie filling.
- A refrigerated pie crust may be used. Fit it into a pie plate and follow the same par-baking steps.
- Do not bake until the center is completely firm.
- Cool fully before covering to prevent condensation.
- Store covered in the refrigerator for up to 4 days.
Nutrition Information
Estimated per slice, based on 8 slices:- Calories: 425
- Carbohydrates: 54 g
- Protein: 8 g
- Fat: 21 g
- Saturated fat: 12 g
- Cholesterol: 123 mg
- Sodium: 330 mg
- Fiber: 2 g
- Sugar: 33 g