Creamy Pumpkin Pie
This creamy pumpkin pie recipe stands apart from others with its silky-smooth texture and rich, velvety filling that melts in your mouth. Whether you're preparing for Thanksgiving dinner or simply craving a comforting fall dessert, this recipe will quickly become your seasonal go-to.
Equipment
- 9-inch Pie Dish
- Pastry Cutter
- Rolling Pin
- Wire Rack
Ingredients
Flaky Crust
- 1¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp granulated sugar
- ½ cup unsalted butter cold and cubed
- 3-4 tbsp ice water
Creamy Filling
- 1 can pumpkin puree 15 oz, not pumpkin pie filling
- 1 can sweetened condensed milk 14 oz
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
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 in ice water, one tablespoon at a time, mixing gently after each addition. Stop when the dough begins to come together but isn't sticky. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Remove the chilled dough and let it sit for 5 minutes to become slightly pliable. On a lightly floured surface, roll the dough into a 12-inch circle approximately ⅛-inch thick.
- Transfer the dough to a 9-inch pie dish. Press the dough gently into the bottom and sides, allowing about ½-inch overhang. Trim excess dough, then fold and crimp the edges decoratively. Return to the refrigerator while preparing the filling.
- Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk the eggs until lightly beaten. Add the pumpkin puree, sweetened condensed milk, and all spices. Whisk until completely smooth and integrated—about 2 minutes of continuous whisking.
- Let the filling rest for 5 minutes, then pour into the chilled pie crust. Tap the pie dish gently on the counter a few times to release any trapped air bubbles.
- Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes. The pie is done when the center is almost set but still slightly jiggly.
- Allow the pie to cool completely on a wire rack for at least 2 hours. For the creamiest texture, refrigerate for 4 hours or overnight before serving.
Notes
The key to flakiness is keeping everything cold—if your hands warm the butter too much, place the bowl in the refrigerator for 5 minutes before continuing.
If the crust edges are browning too quickly during baking, cover them loosely with foil.
For best results, make your creamy pumpkin pie 1-2 days before serving. This allows the flavors to develop fully while maintaining optimal texture.
Nutrition
Calories: 325kcalCarbohydrates: 42gProtein: 7gFat: 14gSaturated Fat: 8gCholesterol: 78mgSodium: 275mgFiber: 2gSugar: 28gVitamin A: 20IUCalcium: 15mg
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