Description
This classic pumpkin pie recipe features a rich and creamy filling made from spiced pumpkin puree nestled in a buttery, flaky homemade crust. Perfect for holiday gatherings like Thanksgiving, this pie captures the cozy flavors of fall with hints of cinnamon, ginger, cloves, and nutmeg. Easy to make and even easier to enjoy, this pumpkin pie will be the highlight of any dessert table. Serve it with whipped cream or vanilla ice cream for an extra indulgent treat.
Ingredients
Scale
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt 🧂
- ½ cup unsalted butter, chilled and diced 🧈
- ¼ cup ice water 💧
For the Filling:
- 2 cups pumpkin puree (canned or homemade) 🎃
- 1 cup heavy cream 🥛
- 2 large eggs 🥚🥚
- ¾ cup brown sugar 🟤
- 1 teaspoon ground cinnamon 🌰
- ½ teaspoon ground ginger 🍂
- ¼ teaspoon ground cloves 🌸
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract 🍦
- A pinch of salt
Instructions
- Prepare the Pie Crust:
- In a medium mixing bowl, whisk together 1 ¼ cups all-purpose flour and ½ teaspoon salt.
- Cut in ½ cup chilled, diced butter using a pastry cutter or your hands until it forms pea-sized clumps.
- Gradually add ¼ cup ice water, 1 tablespoon at a time, mixing until the dough comes together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Make the Pumpkin Filling:
- In a large bowl, whisk together 2 cups pumpkin puree, 1 cup heavy cream, 2 eggs, ¾ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon cloves, ¼ teaspoon nutmeg, ½ teaspoon vanilla extract, and a pinch of salt until smooth.
- Taste the mixture and adjust spices if necessary.
- Roll Out the Dough:
- Preheat the oven to 425°F (220°C).
- Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a 12-inch circle.
- Transfer the dough to a 9-inch pie dish, press it gently into the bottom and sides, and trim any excess dough.
- Crimp the edges for a decorative finish.
- Fill and Bake the Pie:
- Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
- Bake at 425°F for 15 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 40-50 minutes, or until a knife inserted into the center comes out clean.
- If the crust starts to brown too quickly, cover the edges with foil.
- Cool and Serve:
- Let the pie cool completely on a wire rack for at least 2 hours before slicing. Serve with whipped cream or ice cream if desired.
Notes
- Blind Baking: If you prefer a crisper crust, you can blind bake the pie crust for 10-12 minutes at 375°F (190°C) before adding the filling.
- Pumpkin Puree: Canned pumpkin is convenient and yields a smooth filling, but homemade puree from a roasted sugar pumpkin can add a fresh, earthy flavor.
- Storage: Store leftover pumpkin pie in the refrigerator, covered, for up to 4 days. It can also be frozen for up to 2 months.
- Spices: Adjust the spices to suit your taste. For a more intense flavor, increase the cinnamon or add a pinch of allspice or cardamom.
- Prep Time: 20 minutes (including time for making the crust)
- Cook Time: 1 hour (15 minutes at high heat, 40-50 minutes at lower heat)
- Category: Dessert
- Cuisine: American (Traditional Thanksgiving)
Nutrition
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Pumpkin Pie Recipe