Description
Classic Pumpkin Pie: Creamy filling of pumpkin, spices, and brown sugar in a flaky crust. Quick, comforting, and perfect for fall gatherings.
Ingredients
Scale
- 1¼ cups (156g) all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup (113g) unsalted butter, very cold and cubed
- ¼ cup (60ml) ice water
- 15 oz (425g) pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1¼ cups (300ml) heavy cream
- ¾ cup (150g) packed light or dark brown sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Step 1: Prepare the Crust Start by preparing your pie crust. In a large bowl, combine flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until pea-sized pieces form. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 1 hour or up to 3 days.
- Step 2: Roll and Blind Bake Preheat your oven to 375°F (190°C). Roll the chilled dough on a floured surface into a 12-inch circle. Carefully transfer to a 9-inch pie dish, trim excess leaving a 1-inch overhang, then fold under and crimp edges decoratively. Refrigerate for 15 minutes, then line with parchment and fill with pie weights. Blind bake for 15 minutes, remove weights, and bake another 5 minutes until light golden.
- Step 3: Prepare the Filling While the crust cools slightly, reduce oven temperature to 350°F (175°C). In a medium bowl, whisk together brown sugar and all spices. Add eggs and whisk until completely incorporated. Mix in pumpkin puree, heavy cream, and vanilla, stirring until smooth and silky. For the silkiest texture, pour mixture through a fine-mesh strainer into another bowl, pressing with a spatula.
- Step 4: Bake the Pie Pour the filling into the par-baked crust. If the crust edges are browning too quickly, shield them with aluminum foil or a pie shield. Bake for 50-55 minutes, or until the center is almost set but still has a slight wobble. The filling will continue to set as it cools. Avoid opening the oven door frequently, as temperature fluctuations can cause cracking.
- Step 5: Cool and Serve Place your Classic Pumpkin Pie on a wire rack and cool completely for at least 3 hours at room temperature. For the cleanest slices, refrigerate for 4 hours or overnight. Before serving, allow the pie to sit at room temperature for 20-30 minutes to develop full flavor. Top with freshly whipped cream if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 130mg