Description

This Easy Pumpkin Pie Recipe delivers a classic, flaky crust filled with a smooth, spiced pumpkin custard. Perfect for autumn and holiday gatherings, this recipe balances rich creaminess with warm pumpkin pie spice, creating a comforting dessert that’s as impressive as it is simple to prepare.

Ingredients

Scale

For the Crust

1 1/2 cups (190g) all-purpose flour, spooned and leveled for accuracy
1/2 teaspoon salt, to enhance the flavor
1/2 cup (115g) unsalted butter, cold and cubed for flakiness
4–6 tablespoons (60-90ml) ice water, added gradually to bind the dough

For the Filling

1 can (15oz/425g) pure pumpkin puree, not pumpkin pie filling
3 large eggs, at room temperature for a smooth mix
1 cup (200g) granulated sugar, for sweetness
1 tablespoon (15g) pumpkin pie spice, for that classic fall flavor
1 cup (240ml) heavy cream, for rich creaminess
1 teaspoon (5ml) vanilla extract, to round out the flavors

Instructions

Make the Crust: Combine flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough holds together. Wrap the dough in plastic wrap and chill for 1 hour to achieve a flaky crust.
Roll and Shape: On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trim excess edges, and crimp the edges with your fingers or a fork. Place the crust back in the refrigerator to keep it firm while preparing the filling.
Mix the Filling: In a large bowl, whisk together the pumpkin puree, eggs, sugar, pumpkin pie spice, heavy cream, and vanilla extract until smooth and silky. Using a whisk helps prevent lumps and evenly incorporates all ingredients.
Bake It Up: Pour the pumpkin filling into the chilled pie crust. Bake in a preheated oven at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes. The pie is done when the center jiggles slightly but is mostly set. Avoid overbaking to prevent cracks.
Cool and Serve: Allow the pumpkin pie to cool completely for at least 2 hours before slicing to ensure clean cuts. Refrigerate if not serving immediately; the flavors deepen and the texture improves after overnight chilling.

Notes

Using cold butter and ice water in the crust is key for a flaky texture.
Chilling the dough before rolling helps prevent shrinking during baking.
Make sure the eggs are at room temperature for a smoother filling.
Do not overbake as it may cause cracks in the pie surface.
Letting the pie cool fully before cutting results in cleaner slices.
For enhanced flavor, let the pie chill overnight in the fridge before serving.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8th of pie)
Calories: 320 kcal
Sugar: 24 g
Sodium: 210 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0.2 g
Carbohydrates: Thirty(25) g
Fiber: 3 g
Protein: 5 g
Cholesterol: 120 mg

Keywords: pumpkin pie, easy pumpkin pie recipe, homemade pumpkin pie, fall dessert, Thanksgiving dessert, classic pumpkin pie