Classic Pumpkin Pie 🎃🥧

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A timeless Classic Pumpkin Pie with a buttery flaky crust and a smooth, creamy pumpkin custard filling warmly spiced with cinnamon, ginger, and nutmeg. This beloved dessert is perfect for Thanksgiving, holidays, or any cozy autumn gathering.

Prep Time: 20 minutes
Chill Time: 1 hour (crust)
Bake Time: 50–60 minutes
Total Time: About 2 hours
Servings: 8 slices

Ingredients

Pie Crust

• 1¼ cups all-purpose flour
• ½ tsp salt
• 1 tbsp sugar
• ½ cup cold unsalted butter, cubed
• 3–4 tbsp ice water

Pumpkin Filling

• 1 can (15 oz / 425 g) pumpkin purée (not pumpkin pie filling)
• ¾ cup brown sugar
• 2 large eggs
• 1 cup evaporated milk (or heavy cream)
• 1 tsp vanilla extract
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ⅛ tsp ground cloves (optional)
• ½ tsp salt

Instructions

1. Prepare the crust

1. Mix flour, salt, and sugar.
2. Cut in cold butter until the mixture resembles coarse crumbs.
3. Add ice water gradually until dough comes together.
4. Shape into a disk, wrap, and chill for 1 hour.
5. Roll out and fit into a 9-inch pie dish.

2. Make the filling

1. Whisk pumpkin purée, brown sugar, eggs, milk, vanilla, spices, and salt until smooth.
2. Pour into prepared pie crust.

3. Bake

1. Bake at 425°F (220°C) for 15 minutes.
2. Reduce oven temperature to 350°F (175°C).
3. Bake another 35–45 minutes until the center is almost set (slightly wobbly is okay).
4. Cool completely before slicing.

Serving Suggestions

• Fresh whipped cream
• Cinnamon whipped cream
• Vanilla ice cream
• Toasted pecans
• Caramel drizzle
• Dusting of cinnamon

Optional Variations

🍁 Maple Pumpkin Pie: Replace some brown sugar with maple syrup.
🥥 Dairy-Free: Use coconut milk instead of evaporated milk.
🍫 Chocolate Pumpkin Pie: Add melted dark chocolate to the filling.
🌰 Pecan Pumpkin Pie: Add a layer of pecans on top before baking.

Storage

• Refrigerator: Cover and store up to 4 days.
• Freezer: Freeze for up to 1 month; thaw overnight in the refrigerator.

Tips for the Perfect Pumpkin Pie

• Use pumpkin purée, not pre-sweetened pie filling.
• Don’t overbake—the filling continues setting as it cools.
• Chill the pie before slicing for the cleanest pieces.
• Add a pinch of black pepper for extra depth in the spices.

This classic pumpkin pie is silky, warmly spiced, and beautifully comforting—the perfect fall dessert with a buttery crust and creamy pumpkin filling. 🎃✨