My Favorite Pumpkin Pie
Prep time
Cook time
Total time
Serves: 10 slices
For your Pie Crust:
  • 3¾ cups all-purpose flour
  • 3 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 1⅓ cup unsalted butter, COLD (NOT room temperature), cubed
  • ⅔ cup ice water, plus more as needed
  • 2 teaspoons distilled white vinegar
For the Pumpkin Pie Filling:
  • 1 15-ounce can pure pumpkin puree
  • 1 14-ounce can sweetened condensed milk
  • 2 eggs
  • 2 teaspoons ground cinnamon
  • ¼ cup caramel (optional)
  • 1 egg, lightly beaten (for the crust)
For your Pie Crust:
  1. Whisk together the flour, sugar, and salt in a large bowl. Add in the chopped pieces of cold butter. Blend together with your hands (or, alternatively, a food processor) until you have coarse crumbs (it doesn’t have to be perfect). You can use a pastry cutter, too, but I find that a clean pair of hands work best. Place the dough back into the fridge for 15 minutes or so, so it stays cold.
  2. Mix together the water and vinegar in a small bowl. When ready, slowly drizzle it over the dough, a tablespoon or so at a time, gently stirring the mixture with a fork or pulsing with your processor, until fully incorporated and the dough forms into a nice ball. You may not need all of the water. It might seem a bit too wet at this point, but it will dry up while it sits in the fridge. Form the dough gently into 2 loose balls, wrap tightly in plastic wrap, and chill in the fridge for a minimum of 3 hours or as long as overnight (I always let mine go overnight). Obviously this recipe makes 2 crusts' worth of pie - your other pie crust will freeze well for up to 3 months.
For the Pumpkin Pie:
  1. Preheat your oven to 400 degrees F. Whisk together your pumpkin puree, sweetened condensed milk, eggs and cinnamon. Set aside.
  2. Roll out your pie crust on a lightly floured surface and place it in your pie dish. Crimp the edges and place the pie crust in the freezer for 10 minutes. Place a piece of parchment paper in your pie crust and weigh it down with some pie weights (I used dried beans). Bake for 10-15 minutes, until lightly golden, then pull the crust out of the oven and reduce the heat to 375 degrees F.
  3. Pour the pumpkin mixture into the pie crust and brush the crust with your beaten egg. Drizzle the caramel (if you're using it) on top of the pumpkin filling and use a chopstick to swirl the caramel around. I like to put a foil guard around my pie dish to keep the crust from browning too much, but this is up to you. Bake for 35-45 minutes, until the pumpkin pie filling is set. Allow to cool completely before slicing and serving. If you like, you can brûlée the top of the pie by sprinkling sugar over the top and torching with a culinary torch (I like to do this for fun but it's totally optional).
Recipe by The Crepes of Wrath at