Pumpkin Pie Spice Pie Crust

pumpkin pie spice pie crust Dessert
Pumpkin Pie Spice Pie Crust
  • Prep 15 min
  • Total 60 min
  • Servings 1

For when you just can’t get enough pumpkin in your pumpkin pie. MORE+ LESS-

Updated September 18, 2017


For the pie crust

1 1/4
cups flour, plus more for rolling
teaspoon ground cinnamon
teaspoon ground ginger
teaspoon sugar
teaspoon salt
teaspoon cloves
cup cold butter
to 6 tablespoons ice water

For the filling

cup sugar
teaspoon cinnamon
teaspoon salt
teaspoon ground ginger
teaspoon cloves
large eggs
oz. canned pumpkin
oz. evaporated milk


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  • 1
    Preheat oven to 425° F. To make pie crust, add flour, cinnamon, ginger, sugar, salt and cloves to bowl of a food processor fitted with dough blade. Pulse to combine.
  • 2
    Cut cold butter into cubes and add to food processor. Pulse until mixture has pea-sized clumps of butter throughout.
  • 3
    Pour 4 tablespoons cold water over mixture and pulse until dough begins to come together. Be careful not to overmix at this point. Dump dough onto a clean, floured work surface.
  • 4
    Gather mixture into a ball. Drizzle with more cold water if needed, being careful to add just enough water to make a shaggy dough. Pat into a disc and roll into a 12-inch circle. Transfer dough to a 9-inch pie plate.
  • 5
    To make the filling, whisk together the sugar, cinnamon, salt, ginger and cloves in a small bowl.
  • 6
    In a large bowl, whisk together the eggs and pumpkin. Stir in the sugar spice mixture. Gradually stir in the evaporated milk until fully combined.
  • 7
    Pour filling into prepared pie crust. Bake at 425° F for 15 minutes.
  • 8
    Reduce heat to 375° F and continue baking for 45 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours before serving.

Expert Tips

  • Top with whipped cream, if desired!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • You know when you’re sitting around on Thanksgiving, devouring a pumpkin pie like it ain’t no thang, and all you can think is, “Man, I wish this pumpkin pie was more pumpkin-y.” Happens to me every year. Which is why I’ve started bringing my A-game to the pumpkin pie scene. Making a homemade pie crust can be a little intimidating if you’ve never done it before, but I promise that you’ve got this. It’s really pretty easy if you just remember to use cold ingredients and not overwork your dough. You can do it! I have faith in you. When it’s done, try not to dive right in. It needs to cool for a couple hours. Top with whipped cream and dig in!

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