Description
This classic Pumpkin Pie recipe features a homemade flaky pie crust filled with a smooth, spiced pumpkin custard. Perfectly balanced with warm autumn spices like cinnamon, ginger, and nutmeg, this dessert is ideal for holiday gatherings or cozy fall evenings. The pie is baked to creamy perfection, with a tender crust and a filling that sets beautifully without cracking.
Ingredients
Pie Crust
- 1 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 8 tablespoons (1 stick) cold, unsalted butter, cut into cubes
- 4 tablespoons ice-cold water
Pumpkin Pie Filling
- 15 ounce can pure pumpkin puree (1 ¾ cups)
- 3 large eggs
- ¾ cup packed light brown sugar
- ¾ cup heavy cream
- ½ cup whole milk
- 1 tablespoon cornstarch
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Make the pie crust: In a food processor bowl, combine the flour, sugar, and salt and pulse a few times to mix. Add the cold butter cubes and pulse about 8 times until the largest butter pieces are pea-sized. Gradually add ice-cold water, pulsing until dough just comes together. If making by hand, blend butter into flour mixture using a pastry cutter, then add water with a fork to bring dough together.
- Shape the dough: Turn dough onto a floured surface and form into a round disk. Roll into a 12-inch circle, then transfer carefully to a 9-inch deep dish pie plate by draping it over a rolling pin. Fit dough gently into pie dish without pressing firmly. Trim edges and fold under, then crimp edges as desired. Chill crust in refrigerator while preparing filling.
- Preheat the oven: Set oven to 375° F (190° C) to prepare for baking.
- Prepare the pumpkin filling: In a large bowl, whisk together pumpkin puree, eggs, brown sugar, heavy cream, and milk until smooth. Stir in cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk thoroughly to ensure mixture is uniform with no lumps.
- Fill and bake the pie: Pour the filling into the chilled unbaked crust. Bake at 375° F for 40-55 minutes. About halfway through, cover crust edges loosely with foil or pie protectors to prevent excessive browning. The pie is done when the filling is mostly set but still jiggles gently in the center.
- Cool and chill: Remove pie from oven and cool on a wire rack for 3 hours. Then refrigerate for several hours or overnight to let the flavors develop fully and the filling to fully set before serving.
Notes
- Using chilled butter and cold water helps create a flaky crust.
- Do not overbake the pie to avoid cracks in the filling.
- Cover the crust edges during baking to prevent over-browning.
- The pie tastes better after chilling overnight as spices meld and filling firms up.
- Warm spices can be adjusted to taste according to preference.