Easy Pumpkin Pie Recipe

Make an easy pumpkin pie with a smooth, warmly spiced filling and flaky crust for a classic Thanksgiving dessert everyone will enjoy.

Course Dessert

Cuisine American

Keyword pumpkin pie recipe

Prep Time 20

Cook Time 50

Total Time 1

Servings 8 slices

Calories 325kcal

Author C. Sophie

Preheat your oven to 425°F (218°C).
To prepare the crust, whisk the flour and 1/2 teaspoon salt in a medium bowl, then cut in the chilled butter using a pastry blender or fork until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time, mixing until the dough just holds together; roll it out on a lightly floured surface into a 12-inch circle.
Place the dough into a 9-inch deep-dish pie plate, trim the edges to a 1/2-inch overhang, and flute the edges decoratively.
In a small mixing bowl, combine the sugar, cinnamon, salt, ginger, and cloves.
In a large bowl, lightly beat the two eggs, then stir in the pumpkin puree followed by the sugar-spice mixture.
Gradually stir in the evaporated milk and alcohol-free vanilla extract until the filling is completely smooth and well-combined.
Carefully pour the pumpkin mixture into the unbaked pie shell.
Bake at 425°F for exactly 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes until the filling is set but the center still has a slight jiggle.
Remove from the oven and cool completely on a wire rack for at least 2 hours to allow the custard to firm up before slicing.

Nutritional information:

Tip: Let the pie cool completely before serving.