Pumpkin Pie

Published on
September 22, 2023
Bursting with flavor, this pumpkin pie recipe is my favorite holiday dessert. It’s rich, smooth, and tastes incredible with freshly whipped cream.
Pumpkin Pie and a slice with freshly whipped cream.
Prep Time:
30 Minutes
Cook Time:
1 Hour, 15 Minutes
Difficulty Level:

1 1/4 cups all-purpose flour

1 stick cold unsalted butter, cut into 8 pieces

1/4 + 1/2 teaspoon teaspoon salt

2 to 4 tablespoons ice water

2 to 4 tablespoons ice water

1 can (15 ounces) solid-pack pumpkin (about 2 cups)

1 cup heavy cream

1/2 cup whole milk

2 large eggs

1/2 cup packed light brown sugar

2 tablespoons Pumpkin Pie Spice


1. Blend the flour, butter and 1/4 teaspoon salt in a food processor, pulsing until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball. Flatten to disk. Refrigerate for at least 1 hour prior to rolling.

2. On a lightly floured surface, roll out the dough into a 14-inch round and fit into a 9-inch glass pie plate. Crimp edge and prick bottom all over. Chill 30 minutes.

3. Position rack in middle of oven and preheat to 375°F.

4. Using a fork prick the crust before baking. Bake in the middle of the oven for 20-25 minutes or until pale golden. Cool in pan on a rack.

5. Whisk together pumpkin, cream, milk, eggs, brown sugar, Pumpkin Pie Spice and the remaining 1/2 teaspoon salt. Pour into the pie shell.

6. Bake the pie in the middle of the oven for 45-50 minutes at 375°F or until filling is set but center still trembles slightly. The filling will continue to set as pie cools. Transfer to a rack and cool completely.

Recipe Tip:
For extra flavor, add in a teaspoon of orange zest to the pie filling before baking.
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