Description
A rich, creamy, and aromatic pumpkin pie with a flaky homemade butter crust. The perfect balance of cinnamon and ginger for a traditional holiday dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour (for crust)
- 1/2 cup cold unsalted butter, cubed
- 1/4 tsp salt
- 3–4 tbsp ice water
- 1 can (15 oz) 100% pure pumpkin puree
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 can (12 oz) evaporated milk
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
Instructions
- Mix flour, salt, and cold butter until crumbly; add water until dough forms.
- Roll out dough and press into a 9-inch pie plate, trimming the edges.
- Preheat oven to 425°F and prick the bottom of the crust with a fork.
- Whisk pumpkin puree, brown sugar, cinnamon, ginger, cloves, and salt in a bowl.
- Beat in eggs one at a time, then stir in the evaporated milk until smooth.
- Pour filling into the crust and bake at 425°F for 15 minutes.
- Reduce heat to 350°F and bake for another 40-50 minutes until the center is slightly jiggling.
- Cool completely on a wire rack before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American