Housemade Pumpkin Pie Recipe
Indulge in our Housemade Pumpkin Pie, a seasonal classic that captures the essence of autumn in every slice. Crafted with creamy, spiced pumpkin filling nestled in a buttery, flaky crust, this dessert is topped with a swirl of whipped cream and a sprinkle of cinnamon. Perfectly sweet and irresistibly comforting, each bite will transport you to cozy memories of fall festivities.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling and Crust
Method
Preparation and Baking
Make the Pie Crust
In a large bowl, mix the flour and salt. Cut in butter until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
Preheat Oven
Preheat the oven to 425°F (220°C).
Prepare the Filling
In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, cinnamon, ginger, nutmeg, salt, and vanilla extract. Whisk until smooth.
Roll Out the Dough
On a floured surface, roll out the chilled dough into a 12-inch circle. Fit into a 9-inch pie pan and trim excess dough.
Fill the Pie
Pour the pumpkin filling into the prepared pie crust.
Bake the Pie
Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted in the center comes out clean.
Cool and Serve
Let the pie cool on a wire rack for at least 2 hours before serving. Enjoy!