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Classic Pumpkin Pie

Classic pumpkin pie recipe with a flaky homemade crust and a warmly spiced pumpkin filling. Bake until the edges are set and the center still has a slight wobble, then chill completely before slicing.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling and cooling 3 hours 15 minutes
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.25 cup all-purpose flour
  • 1 tsp fine salt divided
  • 0.5 cup unsalted butter cold and cut into 1/2-inch cubes
  • 3 tbsp ice water to 4 tablespoons
For the filling
  • 2 eggs large
  • 0.75 cup granulated sugar
  • 1 can (15 oz) pumpkin puree
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 1 can (12 oz) evaporated milk

Equipment

  • 1 9-inch pie plate

Method
 

Make the crust
  1. Whisk the flour and 1/2 teaspoon of the salt in a medium bowl.
  2. Cut in the butter until the pieces are about pea-size.
  3. Add ice water 1 tablespoon at a time, mixing just until the dough holds together when pinched, using 3 to 4 tablespoons total.
  4. Form the dough into a disk, wrap, and refrigerate for 1 hour.
  5. Roll the dough on a lightly floured surface into a 12-inch circle.
  6. Fit the dough into a 9-inch pie plate, then fold and crimp the edges.
  7. Refrigerate the crust for 15 minutes while the oven heats to 425°F.
Make the filling and bake
  1. Whisk the eggs, sugar, pumpkin, cinnamon, ginger, cloves, and remaining 1/2 teaspoon salt in a large bowl.
  2. Whisk in the evaporated milk.
  3. Pour the filling into the chilled crust and bake at 425°F for 15 minutes.
  4. Reduce the oven temperature to 350°F and bake for 40 to 50 minutes, until the edges are set, the center still has a slight wobble, and an instant-read thermometer inserted near the center registers 160°F.
  5. Cool on a wire rack for 2 hours.
  6. Refrigerate until completely chilled before slicing.

Notes

For the cleanest slices, chill the pie completely and use the 160°F thermometer cue rather than waiting for the center to look fully firm. Refrigerate leftovers for 3–4 days; freezing is okay. For a dairy-free variation, use dairy-free butter and evaporated coconut milk.