This classic Perfect Pumpkin Pie is the ultimate dessert for fall and holiday gatherings. With a rich, spiced filling encased in a flaky crust, it’s sure to become a staple on your dessert table. Whether enjoyed after a festive meal or as a cozy treat, this pie captures the essence of the season.
Ingredients
For the Crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/4 cup ice water
For the Filling:
1 15 oz can pumpkin puree
1 cup heavy cream
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
Directions
- Prepare the Crust: In a medium bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven: Set the oven to 425°F (220°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim any excess, and crimp the edges. Set aside.
- Make the Filling: In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Assemble and Bake: Pour the pumpkin filling into the prepared pie crust. Bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Cool: Allow the pie to cool on a wire rack for at least 2 hours before serving.
Servings and Timing
This recipe yields approximately 8 servings. The preparation time is around 20 minutes, with a cooking time of about 60 minutes, making the total time approximately 1 hour and 20 minutes.
Variations
- Spiced Pumpkin Pie: Add more spices like cardamom or allspice for an extra kick.
- Nut Crust: Substitute part of the flour in the crust with ground nuts for a gluten-free option.
- Vegan Version: Use a vegan butter substitute and coconut cream in place of heavy cream, along with flax eggs instead of regular eggs.
Storage/Reheating
Store any leftover pumpkin pie in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also enjoy it cold!
FAQs
- Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Make sure it’s well-cooked and blended until smooth. - How can I tell when the pie is done?
The filling should be set, and a knife inserted near the center should come out clean. - Can I make the crust ahead of time?
Absolutely! You can prepare the crust a day in advance and store it in the refrigerator. - What should I serve with pumpkin pie?
Whipped cream or vanilla ice cream are classic accompaniments. - Is it possible to freeze pumpkin pie?
Yes, you can freeze the pie before baking. Wrap it tightly and store it for up to 2 months. - How do I prevent the crust from burning?
If the crust edges brown too quickly, cover them with aluminum foil while baking. - What type of pumpkin should I use?
Look for sugar pumpkins or pie pumpkins, as they are sweeter and less watery. - Can I substitute the sugars?
Yes, you can use coconut sugar or maple syrup as alternatives. - How do I enhance the flavor of the filling?
A splash of bourbon or rum can add depth to the flavor. - Is this recipe gluten-free?
The original recipe is not gluten-free, but you can use a gluten-free flour blend for the crust.
Conclusion
Perfect Pumpkin Pie is a delightful dessert that embodies the warmth and flavors of fall. With its creamy filling and flaky crust, it’s a crowd-pleaser that’s simple to make. Whether for Thanksgiving or a cozy family gathering, this pie is sure to create lasting memories. Enjoy every slice!
PrintPerfect Pumpkin Pie
- Total Time: 1 hour 20 minutes
Description
A classic autumn dessert featuring a creamy pumpkin filling spiced to perfection, all nestled in a flaky homemade crust.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
For the Filling:
- 1 (15 oz) can pumpkin puree
- 1 cup heavy cream
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Prepare the crust: In a medium bowl, whisk together flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat the oven to 425°F (220°C). Roll out the chilled dough to fit a 9-inch pie dish. Transfer, trim excess, and crimp the edges. Set aside.
- Make the filling: In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Assemble and bake: Pour the filling into the prepared crust. Bake at 425°F (220°C) for 15 minutes. Reduce to 350°F (175°C) and bake for an additional 40-45 minutes, or until set.
- Cool on a wire rack for at least 2 hours before serving.
Notes
Serve with whipped cream for an extra touch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes