Description
This classic pumpkin pie recipe is smooth, rich, and packed with warm fall spices! Made with a flaky homemade (or store-bought) crust and a perfectly spiced pumpkin filling, it’s the ultimate holiday dessert. Whether for Thanksgiving or a cozy autumn treat, this foolproof recipe guarantees a creamy, flavorful pie every time!
Ingredients
Scale
For the Pie Crust:
- 1 ¼ cups (156g) all-purpose flour
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the Filling:
- 1 can (15 oz) pumpkin puree (or 1 ¾ cups homemade puree)
- ¾ cup (150g) granulated sugar
- ½ cup (110g) brown sugar, packed
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 3 large eggs
- 1 cup (240ml) heavy cream
- ½ cup (120ml) whole milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pie Crust:
- In a food processor or mixing bowl, combine flour and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, mixing just until the dough holds together.
- Form into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat & Roll Out Dough:
- Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface to fit a 9-inch pie dish.
- Transfer to the dish, trim excess, and crimp edges. Prick the bottom with a fork.
- Blind Bake the Crust:
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 10 minutes, remove weights, and bake for another 5 minutes until lightly golden. Let cool.
- Make the Pumpkin Filling:
- In a bowl, whisk together pumpkin puree, sugars, spices, and salt.
- Add eggs, one at a time, mixing until smooth. Stir in heavy cream, milk, and vanilla.
- Assemble & Bake:
- Pour filling into the pre-baked crust and smooth the top.
- Bake at 375°F (190°C) for 50-55 minutes, or until the center is slightly jiggly but mostly set.
- Cool & Serve:
- Let the pie cool for at least 4 hours before slicing.
- Serve with whipped cream or your favorite toppings!
Notes
- Pumpkin puree: Use canned for convenience or homemade for a fresher taste.
- Blind baking: Helps prevent a soggy bottom crust.
- Doneness test: A slight jiggle in the center is normal—don’t overbake!
- Storage: Keep refrigerated for up to 4 days or freeze for longer storage.
Nutrition
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg