The Best Pumpkin Pie Recipe
Making pumpkin pie in your kitchen fills your home with a cozy warm aroma. I don’t know that doesn’t love it. Every year, as the leaves begin to turn and there’s a little chill in the air, we all start to crave for this lovely dessert. Every year, back-to-back. It never goes out of style. Pumpkin pie is one of the most beloved seasonal desserts ever. However, many people don’t know how to make pumpkin pie or they just haven’t been able to perfect it. That’s what I intend to change with this post.
This pumpkin pie recipe is the one I’ve been turning to for years and overtime, I have perfected and improved it to taste the best. It’s simple enough to quickly make on a Sunday afternoon, but it tastes like something you’d save for a special occasion. The filling is smooth and creamy, gently spiced with cinnamon, nutmeg, and cloves. Just the right amount of sweetness, not overpowering, but enough to satisfy you.
Instead of describing the pumpkin pie recipe and how the result is, it’ll be better if we just go straight to the recipe so you too can equally experience it.
The Best Pumpkin Pie Recipe
Equipment
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 cup 1 stick unsalted butter, cold and cut into small cubes
- 3-4 tablespoons ice water
For the Pumpkin Filling:
- 1 can 15 ounces pure pumpkin puree
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
Prepare the Pie Crust:
- In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar.
- Add the cold, cubed unsalted butter to the flour mixture.
- Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add the ice water, one tablespoon at a time, mixing with a fork or your hands until the dough comes together and holds its shape when pressed.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour, or until firm.
Preheat the Oven:
- Preheat your oven to 425°F (220°C).
Roll Out the Pie Crust:
- On a lightly floured surface, roll out the chilled pie dough into a circle about 12 inches in diameter and 1/8 inch thick.
- Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and sides. Trim any excess dough, leaving about a 1-inch overhang.
Prepare the Pumpkin Filling:
- In a large mixing bowl, whisk together the pure pumpkin puree, packed light brown sugar, eggs, evaporated milk, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt until smooth and well combined.
Assemble the Pie:
- Pour the prepared pumpkin filling into the pie crust, smoothing the top with a spatula.
Bake the Pie:
- If desired, cover the edges of the pie crust with aluminum foil to prevent them from over-browning during baking.
- Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the filling is set and the crust is golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack before serving.
