Indulge in the rich flavors of fall with this classic homemade pumpkin pie. Made with a buttery flaky crust and a smooth, creamy pumpkin filling, this pie is the perfect dessert for Thanksgiving or any special occasion. Serve it topped with whipped cream or vanilla ice cream for a truly decadent treat.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 1 can (15 ounces) pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- Whipped cream or vanilla ice cream, for serving
Directions
- In a large mixing bowl, combine the flour and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, a tablespoon at a time, while stirring with a fork. Mix until the dough comes together and can be formed into a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 425°F (220°C). On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch pie dish and press it into the bottom and sides.
- In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, spices, and salt until well combined. Pour the filling into the prepared pie crust.
- Bake the pie in the preheated oven for 15 minutes. Then reduce the oven temperature to 350°F (180°C) and continue baking for another 40-45 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Remove the pie from the oven and let it cool completely on a wire rack. Once cool, refrigerate for at least 2 hours before serving.
- Serve slices of pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
