Pumpkin Pie Recipe from Savory Spice
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Test Kitchen Approved Recipe

The recipe title says it all. You can't have Thanksgiving without a pumpkin pie and this crust is so easy that you may never use store-bought again. Top each slice with freshly whipped cream for the full experience.

1 (9-inch) pie


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For crust: Whisk flour and Kosher Salt in a large bowl. With your fingers or a pastry cutter, incorporate a few pieces of butter at a time into flour mixture until coarse and crumbly. Add ice water, 1 Tbsp. at a time, and mix with a spatula until dough comes together; you may not need all of the water. Dough should not be too crumbly or sticky. Pat dough into a disc shape. Wrap in plastic wrap and chill at least 2 hours. 

For filling: In a large bowl, combine pumpkin, eggs, brown sugar, granulated sugar, Pumpkin Pie Spice, and Kosher Salt. Beat until ingredients are thoroughly combined. Add evaporated milk and Pure Madagascar Vanilla Extract. Beat until filling is completely smooth, about 2 min. Preheat oven to 400 degrees. Roll out chilled pie dough on a floured surface and fit into a greased 9-inch pie plate. Pour filling into prepared crust and bake for 15 min. Lower oven temperature to 350. Bake for another 45 min. to 1 hour, rotating pie halfway through. Pie is done when a knife inserted in the center of the filling comes out clean. Let cool to room temperature, then transfer to refrigerator to chill.


Kiersten Trismen



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