Pumpkin pie is the ultimate fall dessert, beloved for its warm, comforting flavors and smooth texture. The combination of pumpkin, cinnamon, ginger, and nutmeg creates a spiced filling that’s perfectly balanced by a tender, flaky crust. Whether you’re serving it at a Thanksgiving dinner or simply enjoying it during the autumn season, this pumpkin pie is sure to be a crowd-pleaser.
Equipment:
- 9-inch pie dish
- Rolling pin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Fork (for crust)
- Oven
Ingredients:
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter (cold and cut into cubes)
- 3-4 tablespoons ice water
For the Pumpkin Filling:
- 2 cups canned pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- ¾ cup brown sugar (packed)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Pie Crust:
In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. - Roll Out the Crust:
On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish and press it gently into the bottom and sides. Trim any excess dough, leaving about 1 inch. Fold the edges under and crimp with your fingers or a fork to create a decorative edge. Place the crust in the fridge while you prepare the filling. - Make the Pumpkin Filling:
In a large bowl, whisk together the eggs, cream, milk, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Add the pumpkin puree and whisk until the mixture is smooth and well combined. - Assemble the Pie:
Preheat your oven to 425°F (220°C). Pour the pumpkin filling into the prepared pie crust. Smooth the top with a spatula. - Bake the Pie:
Place the pie on a baking sheet to catch any spills and bake for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 45–50 minutes, or until the center of the pie is set and a toothpick inserted into the filling comes out clean. - Cool the Pie:
Allow the pie to cool to room temperature for about 2 hours. For best results, refrigerate the pie for at least 2 hours before serving to allow the filling to fully set. - Serve:
Top the pie with whipped cream, if desired, and serve chilled or at room temperature.
Tips:
- If you prefer a store-bought crust, feel free to use it for convenience.
- For an extra flavor boost, add a pinch of ground black pepper to the filling.
- Make ahead: You can prepare the pie a day in advance and refrigerate it overnight.
This Pumpkin Pie recipe is a classic that brings the best of fall to your table. With its smooth, spiced filling and flaky crust, it’s a comforting dessert that will be loved by everyone at the table. Serve it at your next gathering or holiday feast for a slice of autumn goodness!
Pumpkin Pie Recipe
This classic Pumpkin Pie recipe features a smooth, spiced filling in a buttery, flaky crust. Perfect for fall holidays like Thanksgiving and a delicious way to celebrate the season.
Equipment
- 9-inch pie dish
- Rolling Pin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Fork (for crust)
- Oven
Ingredients
- For the Pie Crust:
- 1 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter cold and cut into cubes
- 3-4 tablespoons ice water
- For the Pumpkin Filling:
- 2 cups canned pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- ¾ cup brown sugar packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pie Crust:
- In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Crust:
- On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish and press it gently into the bottom and sides. Trim any excess dough, leaving about 1 inch. Fold the edges under and crimp with your fingers or a fork to create a decorative edge. Place the crust in the fridge while you prepare the filling.
- Make the Pumpkin Filling:
- In a large bowl, whisk together the eggs, cream, milk, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Add the pumpkin puree and whisk until the mixture is smooth and well combined.
- Assemble the Pie:
- Preheat your oven to 425°F (220°C). Pour the pumpkin filling into the prepared pie crust. Smooth the top with a spatula.
- Bake the Pie:
- Place the pie on a baking sheet to catch any spills and bake for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 45–50 minutes, or until the center of the pie is set and a toothpick inserted into the filling comes out clean.
- Cool the Pie:
- Allow the pie to cool to room temperature for about 2 hours. For best results, refrigerate the pie for at least 2 hours before serving to allow the filling to fully set.
- Serve:
- Top the pie with whipped cream, if desired, and serve chilled or at room temperature.
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