Best Ever Pumpkin Pie Recipe with Pumpkin Pie Spice
Welcome to the ultimate pumpkin pie recipe that will elevate your dessert game! If you've ever wanted a pumpkin pie that perfectly balances a rich, spiced filling with a tender, flaky crust, you're in for a treat. This recipe combines the best elements from classic pumpkin pie traditions with a touch of spice to create a dessert that's both comforting and extraordinary. With a blend of cinnamon, ginger, and nutmeg, plus the creamy goodness of pumpkin and evaporated milk, this pie is a true fall favorite. Ready to make your holiday or special occasion a little sweeter?
- 1 ⅓ cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter or shortening
- 3 tablespoons cold water (plus more as needed)
- 2 cups mashed, cooked pie pumpkin (or canned pumpkin puree)
- 1 can evaporated milk
- 2 large eggs (beaten)
- 3/4 cups packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Mix the Dry Ingredients
In a large bowl, combine all-purpose flour with salt.
- Cut in the Butter
Add cold butter (or shortening) to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Water
Gradually mix in cold water, adding one tablespoon at a time until the dough comes together. If the dough feels too dry, add an additional tablespoon of water as needed.
- Roll Out the Dough
Shape the dough into a ball, then roll it out on a lightly floured surface to about 1/8 inch thickness. Use a 9-inch pie pan as a guide to cut a circle of dough that's 1 ½ inches larger than the pan.
- Transfer and Fit the Dough
Gently roll the dough onto your rolling pin and transfer it to the pie pan. Unroll it over the pan, easing it into place. Trim any excess dough and flute the edges with your fingers or a fork.
- Preheat the Oven
Preheat your oven to 400°F (200°C).
- Mix the Filling
In a large bowl, beat together cooked pumpkin (or canned pumpkin puree), evaporated milk, and beaten eggs. Add brown sugar, ground cinnamon, ground ginger, and ground nutmeg, and salt. Mix until well combined.
- Pour the Filling
Pour the pumpkin mixture into the prepared pie crust, spreading it evenly.
- Bake the Pie
Place the pie on the lower rack of the preheated oven. Bake for 15 minutes at 400°F. Reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set. A knife inserted 1 inch from the edge should come out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool
Remove the pumpkin pie from the oven and let it cool completely on a wire rack. This will take at least 2 hours, allowing the filling to set properly before serving.
- To prevent the crust from getting soggy, sprinkle a small amount of flour and sugar on the bottom of the crust before adding the filling.
- The pie is done when the center is mostly set but still slightly jiggly. It will continue to firm up as it cools.
- If using fresh pumpkin, make sure to drain it well after cooking to remove excess moisture, which can affect the texture of the pie.
- For a flakier pie crust, chill the dough in the refrigerator for at least 30 minutes before rolling it out.
Have Fun Baking!