Pumpkin Pie


For the crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 4-6 tablespoons ice water

For the filling:

  • 1 (15-ounce) can pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt


  1. Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the flour and salt. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the ice water, one tablespoon at a time, stirring gently until the dough comes together.

  2. Turn the dough out onto a floured surface and knead gently until it forms a smooth ball. Flatten the ball into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes.

  3. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim the edges and crimp as desired. Chill the crust for 15 minutes.

  4. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt until well combined.

  5. Pour the pumpkin mixture into the prepared pie crust. Bake the pie for 50-60 minutes, or until the filling is set and the crust is golden brown.

  6. Remove the pie from the oven and let it cool to room temperature. Chill the pie in the refrigerator for at least 2 hours, or until completely chilled and set.

  7. When ready to serve, slice the pie into wedges and top with whipped cream or ice cream, if desired. Enjoy!