Homemade Pumpkin Pie

Experience the ultimate comfort of fall flavors with this Homemade Pumpkin Pie recipe, a timeless classic made entirely from scratch. With a flaky, buttery crust and a rich, velvety filling infused with the warm spices of cinnamon, ginger, nutmeg, and cloves, this pie perfectly captures the essence of autumn. This recipe uses canned pumpkin puree and sweetened condensed milk for a creamy, foolproof filling that bakes to perfection. Ready in under 90 minutes, it’s an impressive yet approachable dessert for holiday gatherings or cozy evenings. Serve it with a dollop of whipped cream for an irresistible treat that will have everyone coming back for seconds. This easy pumpkin pie recipe is a must-have for your Thanksgiving menu or anytime you crave homemade seasonal goodness.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:55 mins

Total Time:85 mins

Servings: 8

Ingredients

• 1.25 cups all-purpose flour
• 1 tablespoon granulated sugar
• 0.25 teaspoons salt
• 0.5 cups unsalted butter
• 3 tablespoons ice water
• 1.75 cups canned pumpkin puree
• 14 ounces sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 0.5 teaspoons ground nutmeg
• 0.25 teaspoons ground cloves
• 0.25 teaspoons salt
• 0 optional for serving whipped cream

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a medium bowl, whisk together the flour, sugar, and salt for the crust.

Step 3

Cut the cold unsalted butter into small cubes, then use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.

Step 4

Add the ice water one tablespoon at a time, mixing gently with a fork after each addition, until the dough just comes together. Do not over-mix.

Step 5

Form the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Step 6

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing gently into the corners, and trim any excess dough.

Step 7

In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth and fully incorporated.

Step 8

Pour the filling into the prepared pie crust, smoothing the top with a spatula.

Step 9

Bake the pie at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 minutes, or until the filling is set and a knife inserted near the center comes out clean.

Step 10

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Step 11

Serve the pie with whipped cream, if desired, and enjoy!

Nutrition Facts

Serving size	1202.3 grams (1202.3g)

Amount per serving	% Daily Value*
Calories	2694

Total Fat 107.80g	138%
Saturated Fat 57.80g	289%
Polyunsaturated Fat 4.70g
Cholesterol 645mg	215%
Sodium 1896mg	82%
Total Carbohydrate 381.30g	139%
Dietary Fiber 18.00g	64%
Total Sugars 243.40g
Protein 64.80g	130%

Vitamin D 117IU	584%
Calcium 1363mg	105%
Iron 16mg	87%
Potassium 2669mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 9.4%

Carbs: 55.4%