Perfect Fall Pumpkin Pie (Easy Recipe + Pro Tips)

Video Description

Kitchen Tools I Cook With: https://amzn.to/47KTh6J * Some links are affiliate links, which means I may earn a small commission at no extra cost to you. --- **Pumpkin Pie Recipe** 🍂 A classic homemade pumpkin pie with a buttery flaky crust and a smooth, spiced filling. Perfect for fall or any holiday table! ### Ingredients **For the crust (9-inch / 23 cm pie pan):** * All-purpose flour — 1 ½ cups (180 g) * Salt — ½ tsp * Unsalted butter (cold) — 1 stick (115 g) * Cold water — 3–4 Tbsp (45–60 ml) **For the filling:** * Pumpkin purée — about 2 cups (450 g) * Evaporated milk — 1 ½ cups (360 ml) * Eggs — 2 large * Sugar — ¾ cup (150 g) * Ground cinnamon — ½ tsp (or more to taste) * Ground ginger — ¼ tsp * Ground nutmeg — ½ tsp * Salt — ½ tsp ### Directions 1. **Make the crust:** * Mix the flour and salt. * Cut in the cold butter until you get a crumbly texture. * Add cold water, 1 Tbsp at a time, until the dough comes together. * Shape into a ball, roll out to about 1/8-inch (3 mm) thickness, and place into a 9-inch (23 cm) pie pan. Form the edges. 2. **Prepare the filling:** * In a large bowl, whisk together the pumpkin purée, evaporated milk, sugar, eggs, and spices. * Pour the mixture into the prepared crust. 3. **Bake:** * Preheat the oven to 375°F (190°C). * Bake for 40–60 minutes, until the center is set. * If the crust edges brown too quickly, cover them with foil. ✨ Serve warm or chilled, with pecans or whipped cream if you like! --- ### ⚠️ Common Mistakes When Making Pumpkin Pie 1. **Not chilling the dough long enough** * Warm dough makes the crust shrink in the oven and lose its flakiness. 2. **Adding all the water at once** * Too much water makes the dough tough. It’s better to add a little at a time until it just comes together. 3. **Skipping the step of cooking down the pumpkin purée** * Raw purée is too watery. If you don’t reduce the moisture, the pie bottom often turns soggy. 4. **Over-mixing the filling** * Using a mixer or whisking too hard adds bubbles, which can lead to cracks on top when baking. 5. **Baking the filling until it’s completely solid** * The center should still jiggle slightly. If you wait until it’s firm, the pie will be dry and grainy. 6. **Cooling the pie too quickly** * Taking it straight out of the oven to the counter can make the filling crack. It’s better to let it cool slowly with the oven door slightly open. --- ### 💡 Useful Tips for Best Results 1. **Keep everything cold for the crust** * Cold butter + cold water = flaky layers. You can even chill the flour and bowl if your kitchen is warm. 2. **Use the right pumpkin** * Hokkaido or butternut squash give a sweet, creamy filling. Big carving pumpkins are watery and bland. 3. **Blind bake the crust (optional but great)** * Pre-baking the crust with pie weights helps avoid a soggy bottom. 4. **Warm the milk with spices** * This “blooms” the spices and makes the filling richer and more aromatic. 5. **Let the pie rest** * Pumpkin pie tastes even better after chilling in the fridge for a few hours. The flavors develop and the texture sets. 6. **Serve with toppings** * Toasted pecans or whipped cream balance the sweetness and add texture.