Classic Pumpkin Pie
The perfect classic pumpkin pie balances silky-smooth custard with warm spices and a flaky, buttery crust. Whether you're preparing for holiday gatherings or simply craving the comforting flavors of autumn, this foolproof recipe delivers consistent results that will impress even the most discerning pie connoisseurs.
Equipment
- 9-inch Pie Dish
- Pastry Cutter
- Rolling Pin
- Parchment Paper
- Pie weights or dried beans
- Fine-mesh Sieve
- Wire Cooling Rack
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter cold, cubed (1 stick)
- 3-4 tablespoons ice water
For the Filling
- 15 oz pumpkin puree not pumpkin pie filling
- 3/4 cup light brown sugar packed
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 3 large eggs at room temperature
- 1 1/4 cups heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Drizzle ice water, one tablespoon at a time, mixing gently after each addition until the dough just begins to come together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch pie dish.
- Gently press the dough into the dish, trim any excess leaving a 1-inch overhang, then fold and crimp the edges decoratively.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment.
- Prick the bottom of the crust with a fork and bake for an additional 5 minutes until just beginning to color. Remove from oven and reduce temperature to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, brown sugar, salt, and spices until well combined.
- In a separate bowl, lightly beat the eggs, then whisk in the heavy cream and vanilla. Gradually incorporate the egg mixture into the pumpkin mixture, whisking until completely smooth and silky.
- Pour the filling into the par-baked crust. If the crust edges are browning too quickly, shield them with a pie crust protector or strips of aluminum foil.
- Bake at 350°F (175°C) for 50-55 minutes, or until the center is almost set but still slightly wobbly – it should jiggle like Jell-O but not be liquid.
- Allow the pie to cool completely on a wire rack for at least 2 hours before slicing. For the cleanest cuts, refrigerate for 1-2 hours after cooling to room temperature.
Notes
For a gluten-free option, use a 1:1 gluten-free flour blend with ¼ teaspoon xanthan gum if not included in the blend.
For a dairy-free version, replace heavy cream with full-fat coconut milk. The subtle coconut flavor complements the warm spices beautifully.
Keep everything cold when making the crust! If your hands warm the butter too much during mixing, place the bowl in the refrigerator for 5 minutes before continuing.
To ensure a velvety-smooth filling without air bubbles, pour the mixture through a fine-mesh sieve before adding to the crust.
Place the pie on a preheated baking sheet to ensure even heat distribution to the bottom crust.
The pie can be made up to two days in advance and stored in the refrigerator.
Nutrition
Calories: 375kcalCarbohydrates: 39gProtein: 5gFat: 23gSaturated Fat: 14gCholesterol: 125mgSodium: 230mgFiber: 2gSugar: 24g
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