Pumpkin pie is a timeless dessert that brings warmth and flavor to any gathering. Whether it’s for a festive holiday or just a cozy family meal, this recipe is perfect for creating a delicious, creamy pie with just the right balance of spices.

Ingredients

For the Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 3–4 tablespoons ice water

For the Filling:

• 1 can (15 ounces) pumpkin puree (not pumpkin pie mix)
• ¾ cup granulated sugar
• ½ cup packed brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 3 large eggs
• 1 cup evaporated milk
• ½ cup heavy cream

Optional Toppings:

• Whipped cream
• Cinnamon or nutmeg for sprinkling

Instructions

1. Prepare the Crust:

1. In a large bowl, mix the flour and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together.
3. Form the dough into a ball, flatten it into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.

2. Preheat the Oven:
Preheat your oven to 375°F (190°C).

3. Roll Out the Crust:

1. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
2. Carefully transfer it to a 9-inch pie dish, pressing it into the edges. Trim and crimp the edges as desired.

4. Prepare the Filling:

1. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt.
2. Add the eggs, one at a time, whisking until fully incorporated.
3. Gradually stir in the evaporated milk and heavy cream until the mixture is smooth.

5. Assemble the Pie:
Pour the filling into the prepared crust, smoothing the top with a spatula.

6. Bake the Pie:
Place the pie on the center rack of the oven and bake for 50–60 minutes, or until the filling is set but slightly jiggly in the center. If the crust edges brown too quickly, cover them with foil or a pie shield.

7. Cool and Serve:
Remove the pie from the oven and let it cool completely on a wire rack. For best results, chill the pie for 2–3 hours before serving.

8. Add Toppings:
Top with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg for an extra festive touch.

Pro Tips:

• Use fresh pumpkin puree for a more robust flavor if you have time.
• Make the crust ahead of time and store it in the refrigerator or freezer for convenience.