Rustic Pumpkin Pie
This Classic Pumpkin Pie with Homemade Crust is rich, velvety, and packed with warm spices, making it the perfect dessert for fall and holiday gatherings. The buttery, flaky crust pairs beautifully with the creamy pumpkin filling, creating a nostalgic treat that’s both comforting and irresistibly delicious.
Equipment
- 9" pie dish
- mixing bowl
Ingredients
For the Homemade Pie Crust
- 1 ¼ cups all-purpose flour / 155g
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup 1 stick unsalted butter, cold and cubed
- 3-4 tbsp tablespoons ice water
For the Pumpkin Pie Filling:
- 1 15-ounce can pure pumpkin puree
- ¾ cup packed light brown sugar / 150g
- 2 large eggs room temperature
- 1 large egg yolk
- 1 cup heavy cream or evaporated milk
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
Step 1: Make the Pie Crust
- In a mixing bowl, whisk together flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing gently until the dough comes together.
- Shape into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll out the dough on a lightly floured surface into a 12-inch circle.
- Transfer to a 9-inch pie dish, trim excess, and crimp edges.
- Chill the crust for 30 minutes.
Step 2: Blind Bake the Crust
- Preheat oven to 375°F (190°C).
- Line the chilled pie crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden.
- Set aside to cool.
Step 3: Make the Pumpkin Filling
- In a large bowl, whisk together pumpkin puree, brown sugar, eggs, and egg yolk until smooth.
- Stir in heavy cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined.
Step 4: Bake the Pie
- Preheat oven to 350°F (175°C).
- Pour the pumpkin filling into the pre-baked crust and smooth the top.
- Bake for 50–55 minutes or until the center is set but slightly wobbly.
- Cool on a wire rack for at least 2 hours before slicing.
Step 5: Serve and Enjoy
- Serve chilled or at room temperature with whipped cream.
Notes
✔ Use Cold Butter – This ensures a flaky crust.
✔ Chill the Dough – This prevents shrinkage during baking.
✔ Blind Bake the Crust – Helps prevent a soggy bottom.
✔ Don’t Overbake – The center should have a slight jiggle; it will firm up as it cools.
✔ Let It Cool Completely – This enhances the flavor and texture.