Easy Pumpkin Pie: 1 Dreamy Homemade Crust

Oh, pumpkin pie! Just the thought of it makes me so happy, especially when it’s that perfect time of year – Thanksgiving is right around the corner, and you can just *smell* the holidays in the air. For me, nothing beats that comforting aroma filling the kitchen, and this Easy Pumpkin Pie with Homemade Crust is my absolute go-to. Trust me, I’ve made enough pies to know what works, and this recipe? It’s a winner every single time. It’s got that cozy, traditional flavor we all love, but with a little extra something special that comes from a crust made with love. It’s the kind of dessert that brings everyone together, and honestly, it’s not as scary to make from scratch as you might think!

Why You’ll Love This Easy Pumpkin Pie with Homemade Crust

Seriously, this pie is a dream come true for holiday baking! It hits all the right notes: super easy to whip up, bursting with that comforting pumpkin spice flavor, and it’s just perfect for any Thanksgiving feast or holiday gathering. You get all that amazing homemade taste without all the fuss.

Quick and Simple Preparation

You won’t believe how fast this comes together! Even if you’re new to baking, you can totally nail this. The filling mixes up in minutes, and before you know it, you’re popping it in the oven.

Irresistible Homemade Crust Flavor

Oh, the crust! There’s just no comparison to a flaky, buttery homemade crust. It totally elevates the whole pie, giving it that authentic, from-scratch taste that store-bought just can’t match. It’s worth every second!

Gathering Your Ingredients for Easy Pumpkin Pie with Homemade Crust

Alright, let’s get our ducks in a row for this fabulous Easy Pumpkin Pie with Homemade Crust! Having everything ready makes the whole process so much smoother, trust me. You’ll want to grab these goodies:

For the Homemade Crust

First up, the foundation of our pie! You’ll need:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• ½ cup ice water, plus more if needed

For the Pumpkin Pie Filling

Now for that creamy, dreamy filling:

• 1 (15 ounce) can pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie filling!)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 2 large eggs, lightly beaten
• 1 (14 ounce) can sweetened condensed milk

Step-by-Step Guide to Your Easy Pumpkin Pie with Homemade Crust

Okay, deep breaths! Making a pie from scratch might sound intimidating, but I promise, it’s totally doable and SO rewarding. Let’s walk through this together for the most amazing Easy Pumpkin Pie with Homemade Crust you’ve ever tasted.

Preparing the Homemade Crust

First things first, let’s get that crust ready. In a big bowl, whisk together your flour and salt. Now, toss in those cold, cubed butter pieces. Use a pastry blender, two forks, or even your fingertips to cut the butter into the flour until it looks like coarse crumbs with some pea-sized bits of butter still in there – those are key for flakiness! Gradually drizzle in the ice water, mixing gently after each addition, just until the dough starts to come together. Don’t overmix! Turn it out onto a lightly floured surface, gently form it into a disc, wrap it in plastic wrap, and pop it in the fridge for at least 30 minutes. This chilling time is super important!

Crafting the Delicious Pumpkin Filling

While the dough is chilling, let’s whip up that glorious filling. Grab a large bowl and dump in your pumpkin puree. Sprinkle in the cinnamon, nutmeg, ginger, and salt. Give it a good stir until everything is combined. Next, whisk in those lightly beaten eggs, one at a time, making sure each one is fully incorporated before adding the next. Finally, pour in the sweetened condensed milk and stir until it’s all smooth and creamy. It should look like a rich, orange custard ready to go!

Assembling and Baking Your Easy Pumpkin Pie

Time for the main event! Preheat your oven to a nice hot 425 degrees F (220 degrees C). Lightly flour your work surface and roll out that chilled dough into a circle large enough to fit your pie plate. Gently transfer the dough to the plate, pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges however you like! Now, carefully pour that beautiful pumpkin filling into the unbaked crust. Place the pie on a baking sheet (just in case of any spills, you know?) and bake it in that hot oven for 15 minutes. Then, reduce the oven temp to 350 degrees F (175 degrees C) and continue baking for another 50 to 60 minutes. You’ll know it’s done when a knife inserted near the center comes out clean. Let it cool completely on a wire rack – this is crucial for the filling to set up perfectly!

Tips for the Perfect Easy Pumpkin Pie with Homemade Crust

Making this Easy Pumpkin Pie with Homemade Crust is all about a few little tricks that make a big difference. Don’t worry if things aren’t perfect the first time; baking is a journey! Here are a few things I’ve learned that help me get it just right every single time.

Achieving a Flawless Crust

Keep everything super cold when you’re making the crust – that’s the secret to flakiness! And don’t overwork the dough; just mix until it comes together. A little butter peeking through is a good thing!

Ensuring a Smooth, Crack-Free Filling

To avoid that dreaded crack, try not to overbake your pie. Bake it just until the center is *barely* set. Also, letting the pie cool down gradually on a wire rack, rather than on a cold counter, can really help!

Frequently Asked Questions About Easy Pumpkin Pie with Homemade Crust

Got questions about whipping up this delicious pie? I’ve got you covered! Here are some common things people ask about making my Easy Pumpkin Pie with Homemade Crust.

Can I use a store-bought crust for this easy pumpkin pie?

Oh, absolutely! While I adore my homemade crust (it’s got that special touch!), a good quality store-bought crust will totally work in a pinch. It’ll still be a yummy, easy pumpkin pie, just maybe *slightly* less “wow” factor. But hey, it’s all about getting that delicious pumpkin filling on the table!

How do I know when my pumpkin pie is fully baked?

The best way is the trusty knife test! Insert a clean knife about an inch from the center of the pie. If it comes out clean, it’s ready. The center should also be *just* slightly jiggly, not liquidy. It will continue to set up as it cools.

What are the best ways to serve this Thanksgiving dessert?

This pie is fantastic on its own, but for that ultimate Thanksgiving dessert experience, I love serving it with a big dollop of freshly whipped cream. A scoop of vanilla bean ice cream is also divine, especially if you’re serving it slightly warm. Enjoy!

Storing and Reheating Your Easy Pumpkin Pie

So, you’ve got some leftover pie (lucky you!) or maybe you want to get a head start. Storing this Easy Pumpkin Pie with Homemade Crust is super simple. Once it’s completely cooled down, cover it tightly with plastic wrap or foil. You can keep it on the counter for a couple of hours, but for longer storage, pop it in the fridge. It’ll stay good for about 3-4 days. If you want to reheat a slice, just pop it in a 300°F (150°C) oven for about 10-15 minutes, or until it’s warmed through. It’s like a little slice of heaven all over again!

Estimated Nutritional Information

Just a heads-up, these numbers are estimates and can totally change depending on the exact ingredients you use, especially for that glorious homemade crust! This breakdown is for one slice of our Easy Pumpkin Pie with Homemade Crust, based on the recipe provided.

• Serving Size: 1 slice
• Calories: 350
• Fat: 15g
• Saturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 60mg
• Sodium: 250mg
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 35g
• Protein: 7g

It’s a delicious treat, perfect for your holiday baking!

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