Pumpkin pie is a staple dessert that embodies the flavors of fall with its warm spices and creamy texture. Whether it’s for Thanksgiving, Halloween, or simply a cozy evening at home, this pie is a comforting treat that brings the season to life. The combination of pumpkin puree, cinnamon, nutmeg, and cloves, encased in a buttery, flaky crust, creates a dessert that is both rich and flavorful. Topped with a dollop of whipped cream, it’s a slice of autumn in every bite.
This classic pumpkin pie recipe is simple to follow, using ingredients you likely already have in your pantry. Whether you’re a seasoned baker or making pie for the first time, this recipe is sure to deliver a smooth, custard-like filling with just the right balance of sweetness and spice. The result? A perfectly baked pumpkin pie that’s golden and aromatic, with a texture that’s creamy yet firm enough to hold its shape. Let’s get started on creating this delicious dessert that everyone will love!
Pumpkin pie recipe Ingredients:
– For the Pie Crust:
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 teaspoon sugar
– 1/2 cup unsalted butter, cold and cubed
– 4-5 tablespoons ice water
– For the Pumpkin Filling:
– 1 can (15 oz) pumpkin puree
– 1 cup heavy cream
– 1/2 cup brown sugar, packed
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground nutmeg
– 1/2 teaspoon vanilla extract
– Pinch of salt
Pumpkin pie recipe Directions:
1. Make the pie crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your hands to work the butter into the flour until it resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, until the dough comes together. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the oven: Set your oven to 375°F (190°C).
3. Roll out the dough: On a floured surface, roll out the chilled pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, trimming the edges and crimping them if desired. Poke the bottom of the crust with a fork and chill in the refrigerator while you prepare the filling.
4. Prepare the pumpkin filling: In a large mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, cinnamon, ginger, cloves, nutmeg, vanilla extract, and a pinch of salt. Mix until smooth and well combined.
5. Assemble the pie: Pour the pumpkin filling into the chilled pie crust, spreading it evenly. Place the pie on a baking sheet to catch any spills.
6. Bake the pie: Bake in the preheated oven for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean. If the crust begins to brown too quickly, cover the edges with aluminum foil halfway through baking.
7. Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack before serving. For the best flavor, serve with a generous dollop of whipped cream.
How to Prepare The Pumpkin Pie:
The key to a perfect pumpkin pie is starting with a flaky, buttery crust and filling it with a rich, spiced pumpkin mixture. Begin by making your pie dough ahead of time to allow it to chill, ensuring the crust stays firm and crisp during baking. The pumpkin filling is easy to whip up by simply mixing all ingredients until smooth. Be sure to monitor your pie in the oven, as every oven varies slightly in temperature. Allow the pie to cool completely before slicing, as this helps the filling to set properly for that perfect slice.
Preparation Time:
– Prep time: 30 minutes
– Chill time (for crust): 30 minutes
– Bake time: 50-60 minutes
– Total time: Approximately 2 hours
Servings:
– Serves 8 slices
Pumpkin Pie Recipe FAQs
1. Can I make the pie crust in advance?
Yes! You can make the pie dough up to 3 days in advance and keep it wrapped in the refrigerator. You can also freeze the dough for up to 3 months.
2. What’s the best way to store leftover pumpkin pie?
Leftover pumpkin pie can be stored in the refrigerator for up to 4 days. Be sure to cover it with plastic wrap or foil to keep it fresh.
3. Can I use a store-bought pie crust?
Absolutely. If you’re short on time, a pre-made crust will work just fine for this recipe. However, homemade crust gives a flakier, more buttery texture.
4. Can I make this pie dairy-free?
Yes, you can substitute the heavy cream with full-fat coconut milk or another non-dairy cream alternative for a dairy-free version.
5. Why is my pumpkin pie filling cracked?
If your pie cracks, it may be due to over-baking. To avoid this, remove the pie from the oven when the center is slightly jiggly; it will continue to set as it cools.
Conclusion:
Pumpkin pie is a timeless dessert that brings warmth and comfort to any table, especially during the fall season. With its smooth, spiced filling and flaky, buttery crust, this pie is the ultimate treat for pumpkin lovers. Whether you’re serving it for a holiday meal or simply enjoying it as an everyday dessert, this classic pumpkin pie recipe is easy to follow and yields consistently delicious results.
The combination of pumpkin, warm spices, and a hint of vanilla creates a flavor profile that’s both rich and inviting. With a dollop of whipped cream on top, this pie will become a favorite tradition in your household. Prepare to impress your family and friends with this homemade pumpkin pie that’s as beautiful as it is tasty!