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Homemade Pumpkin Pie from Scratch – Easy Family Favorite

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This homemade pumpkin pie from scratch is a simple, crowd-pleasing dessert with a flaky crust and silky smooth filling. Perfect for busy weeknights or holiday gatherings, it’s made with pantry staples and comes together in about 20 minutes of active work.

Ingredients

Scale
  • 1 ¼ cups (150g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, very cold and cut into small cubes
  • 3 to 4 tablespoons ice water
  • 1 teaspoon white vinegar
  • 1 can (15 oz or 425g) pure pumpkin puree
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs
  • 1 can (12 oz or 354ml) evaporated milk

Instructions

  1. Make the Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until it looks like coarse meal with some pea-sized butter pieces remaining. Drizzle the ice water and vinegar over the mixture. Stir with a fork until the dough just comes together. It should look shaggy, not smooth.
  2. Chill the Dough: Turn the dough onto a piece of plastic wrap. Shape it into a disc, wrap it tightly, and refrigerate for at least 1 hour.
  3. Roll Out the Dough: On a lightly floured surface, roll the dough into a 12-inch circle, about ⅛-inch thick. Gently transfer the dough to a 9-inch pie dish. Press it into the bottom and sides. Trim the overhang to about ½ inch, then fold it under and crimp the edges.
  4. Par-Bake the Crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the paper and weights, then bake for another 5-7 minutes until the bottom looks dry and lightly golden.
  5. Make the Filling: While the crust bakes, whisk together the pumpkin puree, sugar, cinnamon, ginger, cloves, nutmeg, and salt in a large bowl. Add the eggs and whisk until smooth. Slowly pour in the evaporated milk and whisk until fully combined.
  6. Bake the Pie: Reduce the oven temperature to 350°F (175°C). Pour the filling into the warm par-baked crust. Bake for 50-60 minutes, or until the edges are set and the center jiggles just slightly when you gently shake the pan.
  7. Cool Completely: Transfer the pie to a wire rack and let it cool completely, about 2-3 hours. Do not refrigerate while still warm.

Notes

Keep all ingredients cold for the crust. Do not overwork the dough. Let the filling sit at room temperature while the crust par-bakes to prevent cracks. Use a pie shield or foil to protect the crust edges if browning too quickly. The pie tastes even better the next day.

Nutrition

Keywords: homemade pumpkin pie, pumpkin pie from scratch, easy pumpkin pie, fall dessert, Thanksgiving pie, flaky pie crust, pumpkin dessert

Find it online: https://evabake.com/homemade-pumpkin-pie-from-scratch-easy-family-favorite/