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Classic Spiced Pumpkin Pie: Easy Homemade Recipe

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A homemade pumpkin pie with a flaky, buttery crust and a creamy, spiced filling. This recipe uses a blend of evaporated milk and heavy cream for richness, with toasted spices for deep flavor.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 pinch salt (for crust)
  • ½ cup unsalted butter, cold and cubed
  • 2–4 tablespoons ice water
  • 1 can (15 oz) 100% pure pumpkin puree
  • 1 can (12 oz) evaporated milk
  • ½ cup heavy cream
  • 3 large eggs
  • ¾ cup granulated sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 1 pinch salt (for filling)

Instructions

  1. Combine flour and salt in a bowl. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter pieces.
  2. Sprinkle ice water one tablespoon at a time, mixing gently until dough comes together. Divide into two disks, wrap in plastic, and refrigerate for at least one hour.
  3. Preheat oven to 425°F (220°C).
  4. Whisk eggs until light and frothy. Add sugar, maple syrup, evaporated milk, and heavy cream; whisk until smooth.
  5. Add pumpkin puree and whisk until fully combined and uniform in color.
  6. Add cinnamon, ginger, nutmeg, cloves, and salt; whisk thoroughly to distribute spices.
  7. Roll out one disk of dough into a 12-inch circle and transfer to a 9-inch pie dish. Trim and crimp edges.
  8. Pour filling into the crust.
  9. Bake at 425°F (220°C) for 15 minutes to set the crust.
  10. Reduce oven temperature to 350°F (175°C) and continue baking for 45-50 minutes. The edges should be set, but the center should jiggle slightly like Jell-O.
  11. If crust edges brown too quickly, cover with a pie shield or foil after 20 minutes.
  12. Remove from oven and cool completely on a rack for at least two hours before slicing.

Notes

Keep butter and water cold for a flaky crust. Do not overbake; the center should jiggle slightly. Let the pie cool completely to allow the filling to set. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut oil and coconut milk.

Nutrition

Keywords: pumpkin pie, homemade pie, fall dessert, holiday baking, pumpkin spice, easy pie recipe

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