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Old Fashioned Pumpkin Pie

Old fashioned pumpkin pie pairs a flaky homemade crust with a smooth, spiced pumpkin filling. Bake it until the edges are set and the center still jiggles slightly, then cool for 2 hours before serving.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling and cooling 2 hours 30 minutes
Total Time 4 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.25 cups all-purpose flour
  • 0.5 cup unsalted butter cold, cut into cubes
  • 3 tablespoons ice water to 4 tablespoons
Filling
  • 0.75 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 2 eggs large
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 1 can (12 oz) evaporated milk

Equipment

  • 1 9-inch pie plate

Method
 

Make the crust
  1. In a medium bowl, cut the cold unsalted butter into the all-purpose flour with a pastry blender until the pieces are about pea-size.
  2. Drizzle in 3 tablespoons ice water and toss with a fork until the dough starts to come together, adding up to 1 tablespoon more as needed.
  3. Gather the dough into a disk, wrap it, and refrigerate for at least 30 minutes.
  4. Roll the dough between two sheets of parchment into a 12-inch round.
  5. Fit the dough into a 9-inch pie plate, trim the edges, and crimp.
  6. Refrigerate the crust while you make the filling.
Fill and bake the pie
  1. Preheat the oven to 425°F.
  2. In a large bowl, whisk the granulated sugar, ground cinnamon, ground ginger, ground cloves, and salt.
  3. Whisk in the large eggs, then the pumpkin puree.
  4. Gradually whisk in the evaporated milk until smooth.
  5. Pour the filling into the chilled crust.
  6. Bake at 425°F for 15 minutes, then reduce the oven to 350°F and bake for 40 to 50 minutes, until the edges are set, the center still jiggles slightly, and a thermometer inserted halfway between the center and edge reads at least 160°F.
  7. Cool the pie on a rack for 2 hours, then refrigerate.

Notes

For the smoothest filling, whisk until no streaks of pumpkin remain and avoid baking past the cue that the center still jiggles slightly. Refrigerate covered for 3 to 4 days; freeze yes. For a gluten-free version, use a 1:1 gluten-free flour blend in the crust.