Description
This classic pumpkin pie recipe delivers a creamy, spiced filling nestled in a flaky homemade crust. Perfect for Thanksgiving or any autumn celebration, this pie is best made a day ahead to allow the flavors to meld beautifully. Featuring warm spices like cinnamon, ginger, nutmeg, and cloves, it offers a comforting and traditional dessert experience.
Ingredients
Scale
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
Pie Filling
- 15 ounce can pure pumpkin puree (1 ¾ cups)
- 3 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
- Prepare the Pie Crust: In a mixing bowl, combine the flour, granulated sugar, and salt. Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs. Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish and gently press it into place. Trim any excess dough and crimp the edges decoratively. Refrigerate the crust while preparing the filling.
- Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, eggs, light brown sugar, heavy cream, whole milk, cornstarch, ground cinnamon, ground ginger, ground cloves, allspice, ground nutmeg, and salt until smooth and thoroughly combined.
- Preheat the Oven: Set your oven to 425°F (220°C) to preheat while you prepare the pie for baking.
- Fill the Pie Crust: Pour the pumpkin filling evenly into the chilled pie crust, smoothing the top with a spatula.
- Bake the Pie: Place the pie on the middle rack of the preheated oven and bake for 15 minutes at 425°F. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 minutes or until the filling is set around the edges but slightly jiggly in the center.
- Cool and Chill: Remove the pie from the oven and allow it to cool completely on a wire rack. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors develop and the filling set fully.
- Serve: Slice and serve chilled or at room temperature, optionally topped with whipped cream for an extra touch of richness.
Notes
- This pumpkin pie is best made one day ahead since the flavors deepen as it rests in the refrigerator overnight.
- If using fresh pumpkin, roast and puree before measuring 1 ¾ cups to substitute the canned pumpkin puree.
- Keep the butter and water very cold when making the crust to ensure a flaky texture.
- Store leftover pie covered in the refrigerator for up to 4 days.
- Reheat slices gently in the microwave or enjoy cold for the best texture.
Nutrition
- Serving Size: 1/8 pie
- Calories: 390 kcal
- Sugar: 23 g
- Sodium: 197 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 124 mg