Description
Pumpkin Pie is a smooth, warmly spiced custard made with freshly cooked pumpkin inside a flaky homemade crust. This independently written recipe card preserves the verified measurements, yield, temperature, and cooking sequence.
Ingredients
Scale
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt for the crust
- 1/2 cup cold butter, cubed
- 3 tablespoons cold water, plus more only if needed
- 2 cups mashed cooked pie pumpkin
- 1 (12-fluid-ounce) can evaporated milk
- 2 large eggs, beaten
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt for the filling
Instructions
- Preheat the oven to 400°F (200°C).
- Combine flour and crust salt, then cut in the cold butter until coarse crumbs form. Add cold water gradually until the dough holds together.
- Roll the dough 1/8 inch thick, fit it into a 9-inch pie plate, trim, and flute the edge.
- Beat the pumpkin, evaporated milk, eggs, brown sugar, spices, and filling salt until evenly blended. Pour into the crust.
- Bake for 40-60 minutes, shielding the crust edge if it browns too quickly. The filling is done when a knife inserted 1 inch from the edge comes out clean.
- Cool to room temperature before slicing.
Notes
- Use plain pumpkin puree rather than sweetened pumpkin pie filling.
- Measure flour carefully and avoid overmixing.
- Nutrition information is an estimate calculated per serving and may vary by ingredient brand and portion size.
- Prep Time: 20 minutes
- Cook Time: 40-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 363 kcal
- Sugar: 26.0 g
- Sodium: 365 mg
- Fat: 18.0 g
- Saturated Fat: 6.0 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0.5 g
- Carbohydrates: 44.0 g
- Fiber: 1.0 g
- Protein: 7.0 g
- Cholesterol: 60 mg
Keywords: Pumpkin Pie, pumpkin recipes, fall recipes, easy recipes, Thanksgiving recipes