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Perfect Classic Pumpkin Pie Recipe Easy Homemade Rustic Charm

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A cozy, rustic pumpkin pie with a flaky crust and smooth spiced custard filling, perfect for holidays and gatherings. This easy recipe uses simple pantry staples and delivers a comforting homemade flavor.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar (optional)
  • 3–4 tablespoons ice cold water
  • Pinch of salt
  • 1 can (15 oz / 425 g) canned pumpkin puree (pure pumpkin, not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 3/4 cup (180 ml) heavy cream or whole milk for lighter option
  • 3/4 cup (150 g) packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract

Instructions

  1. Make the crust dough: In a large bowl, mix together 1 1/4 cups all-purpose flour, 1 tablespoon sugar, and a pinch of salt. Add 1/2 cup cold, cubed unsalted butter. Use a pastry blender or your fingertips to cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces, about 3-4 minutes.
  2. Add cold water: Sprinkle 3 tablespoons of ice-cold water over the mixture. Toss lightly with a fork. If the dough seems dry, add one more tablespoon of water. The dough should just hold together when pressed. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Prepare the filling: Preheat oven to 425°F (220°C). In a medium bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth, about 3-5 minutes.
  4. Roll out the crust: Lightly flour work surface and roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch pie dish. Trim excess dough leaving 1/2 inch overhang, then fold under and crimp or press edges.
  5. Assemble and bake: Pour filling into crust and smooth top. Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for 40-50 minutes more until filling is set but slightly jiggly in center. Cover crust edges with foil if browning too fast.
  6. Cool completely: Remove pie from oven and cool on wire rack for at least 2 hours before slicing to allow filling to firm up.
  7. Optional garnish: Serve with whipped cream or a sprinkle of cinnamon.

Notes

Keep butter cold for flaky crust. Chill dough before rolling. Avoid overmixing filling to prevent cracks. Start baking at high temperature then reduce to finish baking. Cool pie completely before slicing. Cover crust edges with foil if browning too fast. Optional blind bake crust for 5-7 minutes to avoid soggy bottom.

Nutrition

Keywords: pumpkin pie, classic pumpkin pie, homemade pumpkin pie, rustic pumpkin pie, easy pumpkin pie, holiday dessert, Thanksgiving pie

Find it online: https://flurpchef.com/perfect-classic-pumpkin-pie-recipe-easy-homemade-rustic-charm/