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Best Pumpkin Pie Recipe That Will Wow Your Family This Fall

Best pumpkin pie recipe with warm spices and autumn holiday joy
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This isn’t your average pumpkin pie—this recipe blends classic flavor with modern techniques to deliver the silkiest, most flavorful pie your holiday table has ever seen.

Ingredients

Scale
  • For the Crust:
  • 1¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter, cubed
  • 3–4 tablespoons ice water
  • For the Filling:
  • 15 oz can pure pumpkin puree (not pumpkin pie filling)
  • ¾ cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 3 large eggs
  • 1¼ cups evaporated milk
  • 1 teaspoon vanilla extract

Instructions

  1. In a bowl, mix flour, salt, and sugar. Cut in cold butter until crumbly. Drizzle in ice water until dough comes together. Form into a disk, wrap, and refrigerate for 1 hour.
  2. Roll dough into a 12-inch circle. Press into a 9-inch pie plate, trim and crimp edges. Refrigerate for 30 minutes.
  3. Preheat oven to 375°F (190°C). In a large bowl, whisk pumpkin puree, brown sugar, spices, and salt. Add eggs one at a time, then stir in evaporated milk and vanilla until smooth.
  4. Pour filling into the chilled crust. Bake 20 minutes at 375°F, then reduce to 350°F and bake an additional 35–40 minutes until center is set but slightly wobbly. Shield crust edges if needed.
  5. Cool pie on a rack for at least 2 hours before slicing and serving. Refrigerate if making ahead.

Notes

You can substitute evaporated milk with full-fat coconut milk for a dairy-free version. Chilling the crust prevents shrinkage and ensures a flaky texture.

Nutrition

Find it online: https://harmonymeal.com/best-pumpkin-pie-recipe/