Description
This classic pumpkin pie features a spiced filling made from pure pumpkin, complemented by a buttery, flaky crust. Perfect for autumn celebrations and holiday feasts, it’s a comforting dessert that brings warmth and flavor to your table.
Ingredients
Scale
For the Crust:
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the Pumpkin Pie Filling:
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For Serving (optional):
- Whipped cream
- Ground cinnamon for garnish
Instructions
- Prepare the Crust:
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, and salt.
- Cut in the Butter: Add the cold, cubed butter and use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, 1 tablespoon at a time, and mix until the dough starts to come together. Shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Crust:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, pressing it into the edges.
- Trim any excess dough hanging over the sides and crimp the edges with a fork or your fingers. Place the crust in the freezer for 10 minutes to firm up.
- Blind Bake the Crust:
- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment. Bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and set aside.
- Make the Pumpkin Filling:
- In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined.
- Fill and Bake the Pie:
- Pour the pumpkin filling into the pre-baked pie crust. Smooth the top with a spatula.
- Bake at 375°F (190°C) for 50-60 minutes, or until the center is set but still slightly jiggly. If the crust begins to brown too quickly, cover the edges with foil.
- Cool the Pie:
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set completely.
- Serve:
- Slice and serve with whipped cream and a sprinkle of cinnamon, if desired.
Notes
- Crust: You can use a store-bought pie crust or a gluten-free crust if preferred.
- Spices: Adjust the spices to your taste preference; you can add more cinnamon or nutmeg if desired.
- Dairy-Free Option: Use coconut cream or almond milk as a substitute for heavy cream.
- Prep Time: 30 minutes
- Cook Time: 65-75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 28g
- Sodium: 240 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg