CLASSIC HOMEMADE PUMPKIN PIE FROM
SCRATCH
Author: Sam | Ahead of Thyme Total Time: 2 hours 20 minutes Yield: 9-inch pie 1x
Classic Homemade Pumpkin Pie from Scratch features a buttery flaky crust and silky spiced filling- the perfect Thanksgiving dessert everyone loves.
FOR THE PIE CRUST:
• 2 cups all-purpose flour
• ¾ cup unsalted butter, cut into ½-inch cubes
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 / 3 cup ice water
FOR THE PIE FILLING:
• 1( 15 ounce or 398 mL) can pumpkin puree( or 1¾ cups homemade)
• ¾ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon fine salt
• 2 large eggs
• 1( 12 ounce or 354 mL) can evaporated milk
• whipped cream( for serving)
MAKE THE PIE CRUST:
Add flour, butter, sugar, and salt into a food processor. Pulse on and off until the mixture forms small peasized pieces of dough, about 1 minute.
Drizzle in ice water, a tablespoon at a time, while pulsing until the dough reaches a breadcrumb consistency, about another minute. Ice-cold water is essential to keep the butter from melting.
Transfer the crumbly dough to a lightly floured surface. Use your hands to press and squeeze it together until it forms a smooth dough. Shape it into a flat disc, wrap tightly in plastic wrap, and refrigerate for 1 hour to firm up.
Dust your work surface with flour and roll the chilled dough into a 14-inch circle. Carefully transfer it to a greased 9-inch pie dish. Fold excess dough under around the rim and crimp the edges with your fingers or a fork for a decorative edge.
MAKE THE PUMPKIN PIE FILLING: Preheat oven to 425 ° F( 220 ° C) so it’ s ready once your filling is mixed. In a large mixing bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, cloves, and salt until smooth. Add eggs and beat well, then gradually whisk in evaporated milk until the mixture is silky and fully combined.
ASSEMBLE AND BAKE THE PIE: Pour the filling into your prepared pie crust and gently shake the pan to release any air bubbles. Smooth the top with a spatula if needed. Bake at 425 ° F for 15 minutes, then reduce the oven temperature to 350 ° F( 175 ° C) and continue baking for 40-50 minutes. The filling should be just set in the center, as it will continue to firm as it cools. To test doneness, insert a toothpick or paring knife about 1 inch from the crust, if it comes out clean, your pie is ready. Do not overbake to avoid cracking in the middle of the pie filling.
Remove from oven and allow the pie to cool completely to room temperature, around 2 hours. Cooling allows the filling to set fully and prevents cracking. Once cooled, serve immediately or refrigerate until ready to serve.
Top with a generous dollop of whipped cream and a sprinkle of cinnamon. Slice, serve, and enjoy every silky-smooth bite.
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