This pumpkin pie is everything you want in a holiday classic — rich, creamy, perfectly spiced, and not too sweet. The filling is made from real pumpkin puree and a blend of cinnamon, nutmeg, and cloves that fills your kitchen with that unmistakable autumn aroma.
Whether for Thanksgiving, Christmas, or a cozy weekend dessert, this pie never disappoints.
Ingredients
For the Pie Crust:
- 1 ¼ cups (160 g) all-purpose flour
- ½ tsp salt
- ½ cup (115 g) cold unsalted butter, cubed
- 3–4 tbsp ice water
(Or use a store-bought pie crust for convenience.)
For the Pumpkin Filling:
- 1 can (15 oz / 425 g) pumpkin puree (or homemade purée)
- ¾ cup (150 g) brown sugar
- 2 large eggs
- 1 cup (240 ml) heavy cream (or evaporated milk)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 tsp pure vanilla extract