Pumpkin Pie Recipe

Make dough

In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon granulated sugar, and 1/4 teaspoon salt.

Add 1/2 cup (1 stick) cold unsalted butter cut into small cubes. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with pea-sized pieces of butter remaining.

Stir in 1 teaspoon vegetable oil or 1 teaspoon melted butter if using (optional). Sprinkle 3 tablespoons ice water over the mixture and toss with a fork. Add up to 1 tablespoon more ice water only if dough is too dry; dough should hold together when pressed.

Gather dough into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes (can chill up to 2 days).

Roll and blind bake (optional, recommended for a crisper bottom)

Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish, trim overhang to 1/2 inch, and flute or press edges. Chill in fridge 15 minutes to prevent shrinking.

Line crust with parchment or foil and fill with pie weights or dried beans. Bake blind for 15 minutes, remove weights and liner, and bake 5–7 more minutes until edges begin to turn golden. Reduce oven to 350°F (175°C) for filling bake. If you prefer an unbaked crust, skip blind baking and proceed to filling step, noting total bake time may increase by ~5–10 minutes.

Prepare filling

In a large bowl, combine one 15 oz can pumpkin puree, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt. Whisk until evenly mixed.

Add 2 large eggs and whisk until incorporated. Gradually whisk in 12 fl oz evaporated milk (about 1 1/2 cups) until smooth. Stir in 1 teaspoon vanilla extract.

Fill and bake

Pour the filling into the prepared pie crust (blind-baked or unbaked). Place pie on a baking sheet to catch any spills and bake at 350°F (175°C) for 45–55 minutes, or until the center is just set — it should slightly jiggle in the middle but not be liquid. Rotate the pie halfway through baking for even browning.

If the crust or edges brown too quickly, shield edges with foil or an aluminum pie shield for the last 20–25 minutes of baking.

Remove pie from oven and cool on a wire rack for at least 2 hours to finish setting. For best slicing, chill in the refrigerator for an additional 2 hours (optional).

Before serving, whip 1/2 cup heavy cream to soft peaks with 1 teaspoon sugar (optional) or spoon prepared whipped cream. Serve slices topped with a dollop of whipped cream and a light dusting of 1/8 teaspoon ground cinnamon.

Store leftover pumpkin pie covered in the refrigerator for up to 3–4 days.