Description
This classic pumpkin pie recipe combines a creamy pumpkin filling with a buttery, flaky homemade pie crust. Spiced with cinnamon, nutmeg, ginger, and cloves, it is the perfect dessert for Thanksgiving or any fall gathering.
Ingredients
Scale
- 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
- 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
- Make the pie crust: Combine flour, sugar, and salt in a food processor. Add cold butter and pulse until the butter is the size of small peas. Add ice-cold water until the dough just comes together. Form into a disk, roll out, and place into a pie dish. Chill the dough while preparing the filling.
- Prepare the pumpkin filling: In a large bowl, whisk together pumpkin puree, eggs, brown sugar, heavy cream, and whole milk. Add cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until smooth and well-combined.
- Assemble the pie: Preheat the oven to 375°F (190°C). Pour the filling into the prepared pie crust.
- Bake the pie: Bake for 40-55 minutes, checking halfway through. If necessary, cover the edges with foil to prevent over-browning. The pie is done when the center is set but jiggles slightly.
- Cool the pie: Let the pie cool on a wire rack for 3 hours. Transfer it to the refrigerator to chill for at least 3 hours or overnight.
Notes
For a crispy crust, you can par-bake the crust before adding the filling. To avoid cracks, don’t overbake the pie. The center should jiggle slightly when done. The pie can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 pie
- Calories: 390
- Sugar: 23g
- Sodium: 197mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 124mg