Name: Pumpkin Pie with Homemade Crust Option
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 ¼ cups all-purpose flour (for homemade crust); ½ cup unsalted butter, chilled and cubed (for homemade crust); ¼ teaspoon salt (for homemade crust); 3-4 tablespoons ice water (for homemade crust); 1 (15-ounce) can pumpkin puree; ¾ cup granulated sugar; 2 large eggs; 1 cup evaporated milk; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ teaspoon salt

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Hey y'all! Ready to fill your kitchen with the irresistible aroma of fall? This Pumpkin Pie with Homemade Crust Option is creamy, perfectly spiced, and nestled in a buttery, flaky crust. It's a must-have for holidays, cozy gatherings, or just because you crave something sweet and nostalgic. Let's get cooking!

Why You'll Love This Pumpkin Pie with Homemade Crust Option

Rich, velvety pumpkin filling with the perfect blend of spices.
Homemade buttery crust or easy store-bought option for every skill level.

Perfect for Thanksgiving, Friendsgiving, or any fall celebration.
Can be made ahead for easy entertaining and stress-free prep.
Easily customizable for dietary needs and personal taste.

Ingredients for Pumpkin Pie with Homemade Crust Option

For the Homemade Pie Crust:

1 ¼ cups (155g) all-purpose flour
½ teaspoon salt
½ cup (1 stick, 113g) unsalted butter, cold and cut into cubes

3-5 tablespoons ice water

For the Pumpkin Pie Filling:

1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
¾ cup (150g) packed light brown sugar

2 large eggs
1 cup (240ml) evaporated milk
1 teaspoon ground cinnamon

½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves

½ teaspoon salt
1 teaspoon vanilla extract

Optional Topping:

Whipped cream, for serving

Directions: Pumpkin Pie with Homemade Crust Option

Step 1: Make the Homemade Pie Crust (Optional)

In a large bowl, combine flour and salt. Add cold cubed butter and cut in using a pastry cutter or fork until the mixture resembles coarse crumbs.
Drizzle in ice water, one tablespoon at a time, mixing until the dough begins to clump together (you may not need all the water).
Form the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour.

On a lightly floured surface, roll the dough out to a 12-inch circle. Transfer to a 9-inch pie plate, trim edges, and crimp as desired. Chill until ready to fill.

Step 2: Prepare the Pumpkin Pie Filling

Preheat your oven to 425°F (220°C).
In a large bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and combined.

Step 3: Assemble and Bake Pumpkin Pie with Homemade Crust Option

Pour the pumpkin filling into the prepared pie crust (homemade or store-bought).
Bake at 425°F (220°C) for 15 minutes. Reduce heat to 350°F (175°C) and continue baking for 40-45 minutes, or until the center is set but still slightly wobbly.
Remove from oven and cool completely on a wire rack before slicing. Serve with whipped cream if desired!

Notes – Pumpkin Pie with Homemade Crust Option

Chilling the dough ensures a tender, flaky crust.
Cover the pie edges with foil if they begin to brown too quickly during baking.
Need more crust tips? Check out this detailed guide to homemade pie crust.

Variations for Pumpkin Pie with Homemade Crust Option

Gluten-Free: Use your favorite gluten-free pie crust recipe or store-bought gluten-free crust.
Dairy-Free: Substitute evaporated milk with full-fat coconut milk and use vegan butter for the crust.
Mini Pumpkin Pies: Divide the filling among mini tart pans and reduce baking time to 25-30 minutes.

Required Equipment for Pumpkin Pie with Homemade Crust Option

9-inch pie plate
Rolling pin
Pastry cutter or fork

Mixing bowls
Whisk
Measuring cups & spoons

Wire rack

Storage Instructions for Pumpkin Pie with Homemade Crust Option

Store leftover pumpkin pie covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Serving Recommendations for Pumpkin Pie with Homemade Crust Option

Top with a generous swirl of whipped cream or a scoop of vanilla ice cream.

Pair with hot coffee, chai tea, or apple cider for the ultimate cozy experience.
Serve chilled or at room temperature for the best texture and flavor.

Pro Tips for the Best Pumpkin Pie with Homemade Crust Option

Use cold butter and ice water for a flaky crust every time (expert tips here).

Cool the pie completely before slicing to help the filling set properly.
Don’t skip the spice blend—fresh spices make all the difference! For nutritional info about pumpkin, see this source.

FAQ – Pumpkin Pie with Homemade Crust Option

Can I use fresh pumpkin instead of canned?: Absolutely! Roast and puree 1 ¾ cups of fresh pumpkin to replace the canned version.
Why did my pumpkin pie crack?: Cracking often happens if the pie is overbaked. Remove from the oven when the center is just barely set.
Can I make Pumpkin Pie with Homemade Crust Option ahead of time?: Yes! Make the pie 1-2 days in advance and store covered in the fridge until ready to serve.

Prep Time: 25 minutes | Cook Time: 60 minutes | Total Time: 1 hour 25 minutes

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Pumpkin Pie with Homemade Crust Option