Description
Classic Pumpkin Pie bursting with fall spices and creamy pumpkin filling. Perfectly spiced, comforting dessert that’s quick and crowd-pleasing.
Ingredients
Scale
- 1¼ cups (156g) all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup (113g) unsalted butter, very cold and cubed
- ¼ cup (60ml) ice water, plus more as needed
- 1 (15oz/425g) can pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1¼ cups (300ml) heavy cream
- ¾ cup (150g) packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon 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 Pie Crust Combine flour, salt, and sugar in a large bowl. Add cold cubed butter and use a pastry cutter to work it into the flour until pea-sized pieces form. Sprinkle ice water over the mixture, 1 tablespoon at a time, gently stirring with a fork until the dough just holds together when squeezed. Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
- Step 2: Roll and Blind Bake the Crust 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 and crimp the edges. Freeze for 15 minutes. Line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, brush with beaten egg white, and bake 5 more minutes. Reduce oven temperature to 350°F (175°C).
- Step 3: Prepare the Filling Whisk together pumpkin puree and eggs until completely smooth. Add heavy cream, brown sugar, flour, spices, salt, and vanilla, whisking until fully incorporated. To ensure a silky-smooth filling, pour the mixture through a fine-mesh sieve, using a spatula to press it through. This extra step eliminates any potential stringiness from the pumpkin.
- Step 4: Fill and Bake Pour the filling into the partially baked crust. If the crust edges are browning too quickly, cover them with a pie shield or strips of aluminum foil. Bake at 350°F (175°C) for 50-55 minutes, until the center is slightly wobbly but the outer 2-3 inches are set. Turn off the oven, crack the door open, and let the Classic Pumpkin Pie cool in the oven for 30 minutes before transferring to a wire rack.
- Step 5: Cool Completely Allow the pie to cool completely on a wire rack for at least 3 hours or preferably overnight. This crucial resting period allows the flavors to meld and the filling to fully set. For the cleanest slices, refrigerate the fully cooled pie for at least 1 hour before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg