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Perfect Pumpkin Pie


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  • Author: Lina Judi
  • 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

Scale

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