Celebrate the flavors of fall with this classic pumpkin pie, featuring a homemade crust and a rich, spiced filling. It’s the ultimate comfort dessert for Thanksgiving or any autumn gathering!

Ingredients:

For the Crust:

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

For the Filling:
2 cups pumpkin puree (fresh or canned)
1 can (12 oz) evaporated milk
3/4 cup granulated sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

For Garnish (optional):
Whipped cream

Directions:
 Prepare the Oven and Crust: Preheat the oven to 425°F (220°C). In a medium bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes.
 Roll and Fit Crust: Roll out the dough to fit a 9-inch pie plate. Place the crust in the pie plate, trim the excess, and crimp the edges.
 Mix the Filling: In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt.
 Bake: Pour the filling into the crust. Bake for 15 minutes at 425°F. Reduce the temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until a knife inserted near the center comes out clean.
 Cool and Serve: Allow the pie to cool on a wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving, if using.

This Perfect Pumpkin Pie is not only a holiday staple but also a warm welcome to any dessert table.

Prep Time: 45 minutes | Cook Time: 60 minutes | Total Time: 2 hours 45 minutes | Servings: 8 | Calories: 280 kcal per serving