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Perfect Creamy Pumpkin Pie from Scratch

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A rich and creamy pumpkin pie with a flaky crust and perfectly balanced spices, easy to make from scratch and perfect for holidays or any cozy occasion.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed
  • 3–4 tablespoons ice-cold water
  • 1 ¾ cups pumpkin puree (canned or homemade)
  • ¾ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup heavy cream
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Pie Crust (15-20 minutes + chilling): In a large bowl, whisk together 1 ¼ cups all-purpose flour and ½ teaspoon salt. Add the cold, cubed butter and use a pastry cutter or two forks to cut it into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. Slowly add ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it—if it feels sticky, add a tiny bit more flour.
  2. Chill the Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
  3. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Gently transfer it to your 9-inch pie dish, pressing it into the edges without stretching. Trim excess dough, leaving about ½ inch overhang, then fold and crimp the edges as you like. Chill again for 15 minutes.
  4. Preheat Oven: Set your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust blind for 15 minutes, then remove weights and parchment. Bake for another 5 minutes until lightly golden.
  5. Make the Pumpkin Filling (10 minutes): While the crust bakes, whisk together 1 ¾ cups pumpkin puree, ¾ cup packed light brown sugar, 2 large eggs, and 1 teaspoon vanilla extract in a medium bowl. Stir in 1 cup heavy cream, then add the spices: ½ teaspoon cinnamon, ¼ teaspoon each of nutmeg, ginger, cloves, and ½ teaspoon salt. Mix until smooth and creamy.
  6. Fill and Bake the Pie (50-60 minutes): Pour the pumpkin filling into the pre-baked crust. Bake at 375°F (190°C) for 50-60 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.
  7. Cool and Set: Let the pie cool on a wire rack for at least 2 hours before slicing.

Notes

Keep butter cold for flaky crust. Chill dough before rolling. Bake crust blind to prevent sogginess. Avoid overmixing filling to prevent cracks. Cover crust edges with foil if browning too fast. Let pie cool completely before slicing for best texture.

Nutrition

Keywords: pumpkin pie, creamy pumpkin pie, homemade pumpkin pie, Thanksgiving dessert, easy pumpkin pie, holiday pie, pumpkin dessert

Find it online: https://blipflavor.com/perfect-creamy-pumpkin-pie-from-scratch-easy-homemade-recipe-guide/