Description
Classic homemade pumpkin pie with a flaky crust and a smooth, spiced pumpkin filling. Perfect for Thanksgiving or any fall occasion!
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup cold vegetable shortening, cut into cubes
- 4–6 tablespoons ice water
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (12 ounce) can evaporated milk
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the Fat: Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the fat cold!), cut the fat into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix.
- Form a Disc: Turn the dough out onto a lightly floured surface. Gently form it into a disc about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Rotate the dough as you roll to ensure even thickness and prevent sticking.
- Transfer to Pie Plate: Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.
- Trim and Crimp the Edges: Trim any excess dough hanging over the edge of the pie plate. Crimp the edges of the crust using your fingers or a fork to create a decorative border.
- Pre-Bake (Optional): For a crispier crust, you can pre-bake it. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let cool completely before adding the filling.
- Combine Pumpkin and Spices: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Stir in Evaporated Milk: Gradually stir in the evaporated milk until the filling is smooth and well combined.
- Pour Filling into Crust: Pour the pumpkin filling into the prepared pie crust. Spread the filling evenly.
- Bake: Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. To prevent the crust from browning too quickly, you can cover the edges with aluminum foil during the last 20-30 minutes of baking.
- Cool Completely: Let the pie cool completely on a wire rack before slicing and serving.
- Chill (Optional): For an even firmer filling, chill the pie in the refrigerator for at least 2 hours before serving.
Notes
- Use cold ingredients for the crust.
- Don’t overmix the dough.
- Chill the dough before rolling.
- Use pumpkin puree, not pumpkin pie filling.
- Don’t overbake the pie.
- Let the pie cool completely before slicing.
- Prep Time: 30 minutes
- Cook Time: 60 minutes