Description
This classic pumpkin pie recipe delivers a rich, creamy filling infused with warm spices baked in a flaky, buttery crust. Perfect for Thanksgiving or any fall occasion, this pie is best made a day ahead to allow the flavors to meld beautifully, resulting in a traditional and comforting dessert everyone will love.
Ingredients
Scale
For the 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
For the 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
- Prepare the Pie Crust: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the cold, unsalted butter cubes using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice-cold water, mixing just until the dough holds together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, pressing it into the bottom and sides. Trim any excess dough around the edges and crimp the edges for a decorative finish. Place the prepared crust in the refrigerator while making the filling.
- Make the Filling: In a large bowl, whisk together the pumpkin puree, eggs, packed light brown sugar, heavy cream, whole milk, and cornstarch. Add in the ground cinnamon, ground ginger, ground cloves, allspice, ground nutmeg, and salt. Mix until all ingredients are well incorporated and smooth.
- Fill and Bake: Pour the pumpkin filling into the chilled pie crust. Smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for about 55 minutes, or until the filling is set and a knife inserted near the center comes out clean. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool and Chill: Remove the pie from the oven and allow it to cool to room temperature on a wire rack. Once cooled, cover the pie loosely with plastic wrap and refrigerate for several hours or overnight to allow the flavors to develop and the filling to fully set.
- Serve: Slice the chilled pumpkin pie and serve with whipped cream or your favorite topping as desired. Enjoy your classic, delicious pumpkin pie!
Notes
- This pumpkin pie recipe is considered one of the best for its flavorful spiced filling and flaky crust.
- For optimal flavor, prepare the pie a day ahead to let the spices and filling meld in the refrigerator overnight.
- Use fresh pumpkin puree if preferred: roast and puree fresh pumpkin, then use an equal amount to substitute the canned puree.
- Ensure the butter is very cold when making the crust to achieve a tender, flaky texture.
- Cover crust edges with foil halfway through baking if they brown too quickly.
- Store leftover pie covered tightly in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1/8 pie
- Calories: 390 kcal
- Sugar: 23 g
- Sodium: 197 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 124 mg
