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Easy Pumpkin Pie Recipe

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4.7 from 84 reviews

This Easy Pumpkin Pie Recipe features a flaky homemade crust filled with a smooth, spiced pumpkin custard. Perfect for fall gatherings, this classic dessert balances creamy richness and warm pumpkin pie spice for a comforting finish to any meal.

Ingredients

Scale

For the Crust

  • 1 1/2 cups (190g) all-purpose flour, spooned and leveled for accuracy
  • 1/2 teaspoon salt, to enhance the flavor
  • 1/2 cup (115g) unsalted butter, cold and cubed for flakiness
  • 4–6 tablespoons (60-90ml) ice water, added gradually to bind the dough

For the Filling

  • 1 can (15oz/425g) pure pumpkin puree, not pumpkin pie filling
  • 3 large eggs, at room temperature for a smooth mix
  • 1 cup (200g) granulated sugar, for sweetness
  • 1 tablespoon (15g) pumpkin pie spice, for that classic fall flavor
  • 1 cup (240ml) heavy cream, for rich creaminess
  • 1 teaspoon (5ml) vanilla extract, to round out the flavors

Instructions

  1. Make the Crust: Combine the all-purpose flour and salt in a large bowl. Cut in the cold, cubed unsalted butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Add the ice water one tablespoon at a time, mixing gently until the dough holds together. Wrap the dough in plastic and chill in the refrigerator for 1 hour to ensure a flaky crust.
  2. Roll and Shape: After chilling, roll out the dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trim excess edges, and crimp the edges using fingers or a fork for a decorative finish. Refrigerate the crust while preparing the filling to keep it firm.
  3. Mix the Filling: In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, pumpkin pie spice, heavy cream, and vanilla extract until smooth and well combined. Use a whisk to ensure a silky texture without lumps, which enhances the pie’s rich flavor.
  4. Bake It Up: Pour the prepared filling into the chilled pie crust. Bake in a preheated oven at 425°F (220°C) for 15 minutes to set the crust, then reduce the temperature to 350°F (175°C) and continue baking for 40-45 minutes. The pie is done when the center jiggles slightly but is mostly set. Avoid overbaking to prevent cracking.
  5. Cool and Serve: Allow the pumpkin pie to cool for at least 2 hours at room temperature for the filling to fully set and to achieve clean slices. Refrigerate if not serving immediately; the flavors deepen and the texture improves after chilling overnight.

Notes

  • Chilling the dough is essential for a flaky crust.
  • Use pure pumpkin puree, not pumpkin pie filling, for best results.
  • Watch the pie closely during the final baking stage to avoid overbaking and cracking.
  • For cleaner cuts, allow the pie to cool completely before slicing.
  • Pie tastes better the next day after resting in the fridge overnight.

Keywords: pumpkin pie, easy pumpkin pie recipe, pumpkin dessert, autumn dessert, homemade pumpkin pie, classic pumpkin pie

Find it online: https://platedbyemma.com/easy-pumpkin-pie-recipe/