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Classic Pumpkin Pie with Flaky Homemade Pie Crust

This classic pumpkin pie recipe pairs a flaky homemade crust with a smooth, warmly spiced pumpkin filling. It bakes until the edges are set and the center still jiggles slightly, then chills for clean slices.
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Prep Time 30 minutes
Cook Time 1 hour
chilling and cooling 5 hours 20 minutes
Total Time 6 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 336
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.25 cup all-purpose flour
  • 0.5 cup butter 1 stick; salted, cold and cut into small cubes
  • 3 tbsp water ice water; add up to 5 tablespoons total
For the filling
  • 0.75 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 2 eggs large
  • 1 can (15 oz) 100% pure pumpkin
  • 1 can (12 oz) evaporated milk

Equipment

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

Method
 

Make the crust
  1. Whisk the flour in a medium bowl.
  2. Cut in the cold butter with a pastry blender or fork until the mixture has pea-size pieces.
  3. Drizzle in 3 tablespoons ice water and toss with a fork.
  4. Add more water 1 teaspoon at a time, as needed, until the dough holds together when squeezed.
  5. Gather the dough into a disk, wrap it, and refrigerate for 1 hour.
  6. Roll the dough between two sheets of parchment into a 12-inch round.
  7. Fit the dough into a 9-inch pie plate, fold the overhang under, and crimp the edge.
  8. Refrigerate the crust for 20 minutes.
Make and bake the filling
  1. Heat the oven to 425°F with a rack in the lower third and a rimmed baking sheet on the rack.
  2. Whisk the sugar, cinnamon, ginger, cloves, and salt in a large bowl.
  3. Whisk in the eggs, pumpkin, and evaporated milk until smooth.
  4. Pour the filling into the chilled crust.
  5. Carefully set the pie plate on the hot baking sheet.
  6. Bake for 15 minutes.
  7. Reduce the oven to 350°F.
  8. Bake for 35 to 45 minutes, loosely covering the crust edge with foil if it browns too quickly; the edges should be set, the center should jiggle slightly, and an instant-read thermometer inserted in the center should read about 175°F.
  9. Cool the pie on a rack for 2 hours.
  10. Refrigerate for at least 2 hours before serving.

Notes

For the smoothest filling, whisk until no streaks remain and remove the pie when the center still jiggles slightly. Refrigerate covered for 3 to 4 days; freeze yes, tightly wrapped, for up to 2 months. For a dairy-free adaptation, use plant-based butter and dairy-free evaporated milk.