Classic Homemade Pumpkin Pie

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve slices of pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!

Interesting Facts