This Homemade Pumpkin Pie Recipe is easy to make and creates a smooth, creamy and perfectly sweetened filling inside a buttery and flakey crust. This pie is iconic and will be loved by all your family!
Add flour and salt to food processor, pulse a few times.
Add cold cubed butter and pulse until course crumbs appear.
Add egg and 4 tablespoons of cold water, pulse until it starts to form a dry crumbly dough.
Add another 2 tablespoons of water to form a slightly crumbly dough that is clumping together. If needed add another 1 tablespoon of cold water at a time to form the dough.
Dump out dough on and form into 2 discs. Wrap in plastic wrap and chill for at least 1 hour.
On a floured surface, roll out dough starting from the center of the disc, into a 12 inch circle about ⅛ inch thick.
Place dough in pie plate. Trim, roll or crimp edges. Place crusts on baking sheet and chill crust until ready to use.
Pumpkin Pie Filling
Preheat oven to 425°F.
In a large mixing bowl, whisk together the brown sugar and eggs until smooth.
Add the pumpkin puree, evaporated milk, cinnamon, salt, and nutmeg. Whisk together until fully incorporated and smooth.
Evenly divide the filling between the 2 pie crusts.
Place pies on middle rack in oven.
Bake pies for 15 minutes, then REDUCE heat to 350°F and bake for 50-60 minutes until filling is set and crust is a deep golden brown.
Let cool to room temperature before storing in fridge.