Perfect Pumpkin Pie
This perfect pumpkin pie recipe transforms ordinary ingredients into an extraordinary dessert that captures the essence of fall in every bite. Whether you're a seasoned baker or attempting your first homemade pie, these carefully tested methods will ensure success where others have fallen short.
Equipment
- 9-inch Pie Dish
- Food Processor
- Fine-mesh Sieve
- Pie weights or dried beans
- Instant-read Thermometer
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour substitute with gluten-free flour blend for dietary restrictions
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 1/2 cup cold unsalted butter cubed (or plant-based butter for vegan option)
- 3-4 tbsp ice water
For the Filling
- 15 oz pure pumpkin puree not pumpkin pie filling
- 3/4 cup packed brown sugar light or dark both work beautifully
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 3 large eggs room temperature
- 1 1/4 cups evaporated milk full-fat coconut milk makes an excellent dairy-free alternative
- 1 tsp pure vanilla extract
Instructions
- Pulse the flour, salt, and sugar in a food processor, then add the cold cubed butter. Pulse until the mixture resembles coarse meal with pea-sized butter pieces visible. Drizzle in ice water one tablespoon at a time, pulsing between additions, until the dough just begins to come together.
- Turn dough onto a lightly floured surface and press into a disk—no kneading required. Wrap in plastic and refrigerate for at least 1 hour or up to 2 days.
- Roll your chilled dough on a floured surface to about 12 inches in diameter. Transfer to a 9-inch pie dish, trim excess leaving a 1-inch overhang, then fold and crimp the edges. Freeze for 15 minutes while preheating your oven to 375°F (190°C).
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until the bottom is just beginning to set but not brown.
- While the crust cools slightly, whisk together the pumpkin puree, brown sugar, all spices, and salt in a large bowl until well combined. In a separate bowl, lightly beat the eggs, then stir in the evaporated milk and vanilla. Gradually incorporate the egg mixture into the pumpkin mixture, whisking until completely smooth.
- For an ultra-silky texture, strain the filling through a fine-mesh sieve to remove any fibrous bits.
- Reduce oven temperature to 350°F (175°C). Pour the filling into the partially baked crust. If the crust edges are browning too quickly, shield them with foil or a pie crust shield.
- Bake for 50-55 minutes, or until the center reaches 175°F on an instant-read thermometer. The perfect pumpkin pie should still have a slight wobble in the very center—it will continue to set as it cools.
- Allow the pie to cool completely on a wire rack for at least 2 hours before refrigerating. For optimal flavor development, refrigerate overnight.
Notes
- For a lighter version, replace evaporated milk with evaporated skim milk, substitute 2/3 of the brown sugar with monk fruit sweetener, use coconut oil instead of butter, or try an almond flour crust for a gluten-free option.
- Pumpkin pie actually develops deeper flavor after 24 hours of refrigeration, making it an ideal dessert to prepare in advance of holiday gatherings.
- Using room temperature eggs allows them to incorporate more evenly into the filling.
Nutrition
Calories: 325kcalCarbohydrates: 41gProtein: 6gFat: 16gSaturated Fat: 9gSodium: 295mgFiber: 3gSugar: 26g
Tried this recipe?Let us know how it was!