Pumpkin Pie
A classic homemade pumpkin pie with a buttery, flaky pie crust and warmly spiced pumpkin filling. Perfect for Thanksgiving, fall gatherings, or whenever you’re craving a homemade pumpkin dessert.
Servings: 1 9 inch pie
Ingredients
Pie Crust
- 2½ cups all-purpose flour
- ½ teaspoon mineral salt
- 1 tablespoon sugar
- 1 cup cold butter diced (2 sticks)
- 6 –8 tablespoons cold water or more as needed
Pumpkin Filling
- 1 15-ounce can pumpkin
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1½ tablespoons butter melted
- 1 12-ounce can evaporated milk
- 1 cup sugar
- ⅛ cup molasses
- 2 eggs beaten
Instructions
Prepare the Pie Crust
- Add the flour, mineral salt, and sugar to a large mixing bowl and stir to combine.
- Add the cold, diced butter and cut it into the flour mixture until the mixture resembles coarse crumbs.
- Gradually add the cold water, starting with 6 tablespoons, mixing until the dough begins to come together. Add additional water, 1 tablespoon at a time, if needed.
- Form the dough into a ball, then roll it out on a lightly floured surface.
- Carefully transfer the crust to a 9-inch pie pan and gently press it into the bottom and sides of the pan. Trim and crimp the edges as desired.
Prepare the Pumpkin Filling
- In a large bowl, combine the sugar, salt, cinnamon, ginger, nutmeg, and cornstarch.
- Stir in the pumpkin until well combined.
- Beat the eggs separately, then add them to the pumpkin mixture.
- Stir in the melted butter, molasses, and evaporated milk until the filling is smooth and thoroughly combined.
Bake the Pie
- Preheat the oven to 450°F.
- Pour the pumpkin filling into the prepared pie crust.
- Bake at 450°F for 15 minutes.
- Reduce the oven temperature to 350°F and continue baking for approximately 50 minutes, or until the pie is set.
- Remove from the oven and allow the pie to cool before slicing and serving.
Notes
- Use cold butter and cold water when making the pie crust. This helps create a flaky, tender crust.
- Add the water to the crust mixture gradually. You may need slightly more or less depending on the flour and humidity.
- The pumpkin filling should be smooth and well combined before pouring it into the crust.
- Start baking the pie at 450°F to help set the crust, then reduce the temperature to 350°F to finish baking the filling.
- Allow the pie to cool completely before slicing so the filling has time to set.
- Serve plain or topped with freshly whipped cream.
