It’s the classic dessert for your Thanksgiving spread! Make this beloved pie from scratch with a flaky, all-butter crust and a perfectly spiced filling.
½ cup
Unsalted Butter, chilled and cut into ½-inch cubes
(115 g)
4 Tbsp
Ice Water, plus more as needed
(60 mL)
15 oz
Pumpkin Puree
(425 g)
12 oz
Evaporated Milk
(340 g)
2
Eggs
(100 g)
1 Tbsp
Vanilla Extract
¾ cup
Brown Sugar, packed
(165 g)
1 tsp
Cinnamon
1 tsp
Ground Ginger
½ tsp
Allspice
¼ tsp
Nutmeg
Instructions
To make pie dough in the food processor, pulse together the flour, salt and butter very briefly. Add in the ice water and pulse until the dough just comes together.
To make pie dough by hand, toss together the flour, salt and butter. With your fingers or a pastry cutter, cut the butter into the flour until it’s the size of peas. Add in the ice water and mix until it just comes together.
For both, turn the dough out onto the countertop and bring it together into a disk. Wrap and refrigerate for 1 hour.
Remove dough from the refrigerator and roll into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie plate, trim edges and flute as desired. Freeze for 15 minutes.
Meanwhile, preheat the oven to 425°F.
Combine pumpkin puree, evaporated milk, eggs, vanilla extract, sugar and spice. Whisk well until fully incorporated.
Fill the chilled crust with prepared pie filling. Bake for 15 minutes at 425°F, then lower the temperature to 350°F and continue to bake for 45-55 minutes until set in the center with barely any wobble when gently shaken. Let cool fully before serving.
