The Best Pumpkin Pie Recipe
Pumpkin pie is a classic dessert that is traditionally enjoyed during the fall and winter months, particularly around Thanksgiving and Christmas in North America. It consists of a flaky pastry crust filled with a rich and creamy pumpkin filling made from pureed pumpkin, eggs, sugar, and a blend of warm spices such as cinnamon, ginger, cloves, and nutmeg.
The pie filling is typically made by combining canned or homemade pumpkin puree with sweeteners like granulated sugar or brown sugar, eggs for structure, evaporated milk or cream for creaminess, and spices for flavor. The mixture is then poured into a pre-baked pie crust and baked until set. Once cooled, the pie is often served chilled or at room temperature, sometimes with a dollop of whipped cream or a scoop of vanilla ice cream on top.
The Best Pumpkin Pie Recipe
Equipment
- 1 9-inch pie dish
- 1 Rolling Pin
- 1 Mixing bowls
- 1 Pastry cutter or fork
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Aluminum foil (optional, for covering edges of pie crust)
- 1 Pastry brush (optional, for egg wash)
- 1 Oven
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.
