Description

This Easy Pumpkin Pie Recipe offers a homemade twist on the classic fall dessert with a flaky, buttery crust and a smooth, spiced pumpkin filling. Perfect for Thanksgiving or any cozy occasion, this recipe is straightforward yet yields a deliciously creamy pie with warm pumpkin pie spice that fills your kitchen with nostalgic aromas.

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

Make the Crust: Combine the flour and salt in a large bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs using a pastry cutter or two forks. Gradually add ice water, one tablespoon at a time, just until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least one hour for a flakier crust.
Roll and Shape: On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trim excess edges, then crimp the edges with your fingers or a fork. Place the pie shell back in the fridge to keep it firm while preparing the filling.
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 lump-free. A whisk works best to achieve a silky texture and combine flavors evenly.
Bake It Up: Preheat your oven to 425°F (220°C). Pour the filling into the chilled pie crust and bake for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes until the center jiggles slightly when shaken gently. Avoid overbaking to prevent cracking.
Cool and Serve: Allow the pumpkin pie to cool at room temperature for at least 2 hours before slicing. For cleaner cuts and enhanced flavor, refrigerate if not serving immediately. The pie tastes even better the next day!

Notes

Chilling the dough is essential for a flaky crust—don’t skip this step.
Use pure pumpkin puree instead of pumpkin pie filling to control sweetness and spice.
Let the pie cool completely before slicing to allow the filling to set properly.
If the crust edges brown too quickly, cover them with foil or a pie shield during baking.
Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 310 kcal
Sugar: 25 g
Sodium: 210 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0.3 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 95 mg

Keywords: easy pumpkin pie recipe, homemade pumpkin pie, fall dessert, Thanksgiving pie