Classic Pumpkin Pie
Savor the taste of fall with this classic pumpkin pie recipe, filled with creamy, spiced pumpkin filling and a flaky, homemade crust. Perfect for Thanksgiving and holiday gatherings.
Ingredients
Pie Crust
- 1 ½ cups all-purpose flour
- ½ tsp salt
- 1 tbsp sugar
- ½ cup cold unsalted butter, cubed
- 4-6 tbsp ice water
Pumpkin Filling
- 1 (15 oz) pumpkin puree
- ¾ cup brown sugar
- ½ cup heavy cream
- ½ cup milk
- 2 large eggs
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
Instructions
- Prepare the Crust:In a large mixing bowl, whisk together the flour, salt, and sugar.Cut in the cold butter until the mixture resembles coarse crumbs.Gradually add ice water, 1 tablespoon at a time, until the dough comes together.Roll into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat and Roll Out:Preheat the oven to 375°F (190°C).Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie plate.Place the dough into the pie plate, trimming and crimping the edges.
- Prepare the Filling:In a large mixing bowl, whisk together pumpkin puree, brown sugar, heavy cream, milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Bake:Pour the filling into the prepared crust.Bake for 50–60 minutes, or until the filling is set and a knife inserted into the center comes out clean.Allow to cool completely before slicing and serving.
Notes
Tips and Notes
- Tips for a Flaky Crust: Make sure your butter is cold, and don’t overwork the dough.
- Storage: Store in the refrigerator for up to 4 days, or freeze for up to 2 months.
- Serving Suggestions: Top with whipped cream or a scoop of vanilla ice cream for added indulgence.