Step 1: Make the Pie Crust
- In a mixing bowl, combine flour and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs.
- Add ice water one tablespoon at a time until the dough just comes together.
- Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out on a lightly floured surface to fit a 9-inch pie pan.
- Gently place into the pan, trim excess dough, and crimp the edges. Chill while preparing the filling.
Step 2: Make the Pumpkin Filling
- In a large bowl, whisk together pumpkin puree, brown sugar, eggs, cream, spices, salt, and vanilla until smooth and creamy.
- Pour the mixture into the prepared pie crust.
Step 3: Bake
- Preheat oven to 425°F (220°C).
- Bake for 15 minutes, then reduce the heat to 350°F (175°C) and continue baking for 40–45 minutes, or until the center is set but slightly jiggly.
- If the crust edges brown too quickly, cover them with foil.
- Remove and let cool completely on a wire rack — at least 2 hours — to allow the filling to set.
Step 4: Serve
Slice and serve with whipped cream or a dusting of cinnamon sugar.
Each bite will be creamy, custardy, and perfectly spiced.
Tips
- Use pure pumpkin puree, not pumpkin pie filling.
- For a deeper flavor, roast your own pumpkin before puréeing.
- Chill the pie for 2–3 hours before slicing for clean, neat pieces.
- Store leftovers covered in the refrigerator for up to 4 days.
Serving Ideas
- Serve warm with homemade whipped cream.
- Add a drizzle of maple syrup or salted caramel sauce for a twist.
- Pair with a hot cup of coffee or chai for the perfect fall treat.