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Classic Pumpkin Pie For Your Holiday Table Recipe

Pumpkin pie with a homemade, flaky crust and a smooth spiced filling is baked until the edges are set and the center has a slight wobble. Chill it fully before slicing for neat pieces at your holiday table.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chilling and cooling 3 hours 15 minutes
Total Time 4 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.25 cups all-purpose flour
  • 0.75 teaspoon fine salt divided
  • 0.5 cup unsalted butter cold, cut into small cubes
  • 4 tablespoons ice water
For the filling
  • 2 eggs large
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.125 teaspoon ground cloves
  • 1 can (12 oz) evaporated milk

Equipment

  • 1 9-inch deep-dish pie plate
  • 1 rimmed baking sheet

Method
 

Make the crust
  1. Whisk the flour and 1/4 teaspoon of the salt in a large bowl.
  2. Cut in the butter with a pastry cutter or your fingertips until the pieces are about pea-size.
  3. Drizzle in the ice water and toss with a fork until the dough holds together when squeezed.
  4. Gather the dough into a disk, wrap it, and refrigerate for 1 hour.
  5. Set a rack in the center of the oven and heat to 425°F.
  6. Roll the dough into a 12-inch round and fit it into a 9-inch deep-dish pie plate.
  7. Trim and crimp the edge.
  8. Refrigerate the crust for 15 minutes.
Make the filling
  1. Whisk the eggs in a large bowl.
  2. Whisk in the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and the remaining 1/2 teaspoon salt.
  3. Gradually whisk in the evaporated milk until smooth.
Bake and cool
  1. Pour the filling into the chilled crust.
  2. Set the pie plate on a rimmed baking sheet.
  3. Bake for 15 minutes at 425°F.
  4. Reduce the oven to 350°F and bake for 40 to 50 minutes, until the edges are set, the center has a slight wobble, and an instant-read thermometer inserted in the center reads 175°F.
  5. Cool the pie on a rack for 2 hours.
  6. Refrigerate until fully chilled before slicing.

Notes

For the flakiest crust, keep the butter cold and stop mixing once the dough holds together when squeezed. Refrigerate covered for 3 to 4 days; the pie can be frozen. For a dairy-free variation, use dairy-free butter and evaporated coconut milk.