Pumpkin pie is the quintessential dessert of the fall and holiday seasons. This classic pumpkin pie recipe delivers a rich, creamy filling and a perfectly flaky crust that will wow your guests. Whether you’re preparing for Thanksgiving or a cozy family dinner, this pie is guaranteed to be the star of your dessert table. With simple ingredients and a straightforward method, this easy pumpkin pie recipe is perfect for bakers of all levels.
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Why This Pumpkin Pie Recipe is the Best
This pumpkin pie recipe is all about simplicity and flavor. The homemade pie crust adds a buttery, flaky texture, while the filling boasts a perfectly balanced combination of spices, including cinnamon, ginger, and nutmeg. What sets this recipe apart is the use of heavy cream and whole milk, which gives the filling its rich, creamy consistency. Additionally, this pumpkin pie is quick to prepare—making it a great choice for busy holiday preparations.
Ingredients
To make this delicious pumpkin pie, you’ll need the following ingredients:
For the Crust:
• All-purpose flour: Forms the base for a flaky, tender crust.
• Granulated sugar: Adds a slight sweetness to the dough.
• Salt: Enhances the overall flavor of the crust.
• Cold, unsalted butter: Creates a rich, flaky texture.
• Ice-cold water: Helps the dough come together without becoming too soft.
For the Filling:
• Pumpkin puree: The key ingredient, providing the iconic pumpkin flavor. Be sure to use pure pumpkin puree, not pumpkin pie filling.
• Eggs: Provide structure and help the pie set properly.
• Light brown sugar: Adds sweetness and a caramel-like flavor to the filling.
• Heavy cream and whole milk: Create a rich, smooth, and creamy texture.
• Cornstarch: Acts as a thickener to ensure the pie filling sets correctly.
• Ground cinnamon, ginger, cloves, allspice, and nutmeg: These spices give the pumpkin pie its warm, comforting aroma and flavor.
• Salt: Balances the sweetness and enhances the flavors of the spices.
Alternative Ingredient Suggestions
If you’re looking for substitutions or have dietary preferences, here are some ideas:
• For gluten-free crust: Swap out the all-purpose flour for a gluten-free flour blend.
• For dairy-free pie: Use coconut milk or almond milk in place of heavy cream and whole milk.
• For a lighter option: Swap heavy cream with half-and-half or use low-fat milk for a slightly less rich pie.
Step-by-Step Instructions
Step 1: Prepare the Pie Crust
Begin by making the pie crust. In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix the dry ingredients. Add the cold butter and pulse until the mixture resembles small peas. Gradually add the ice-cold water until the dough comes together. Turn the dough out onto a floured surface and form it into a disk. Roll it out into a 12-inch circle and transfer it to a 9-inch deep dish pie dish. Crimp the edges and refrigerate the crust while you make the filling.
Step 2: Make the Pumpkin Pie Filling
In a large mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, heavy cream, and milk. Add the cornstarch, spices, and salt, then whisk until the mixture is smooth and well combined.
Step 3: Assemble the Pie
Pour the pumpkin filling into the prepared pie crust. Smooth the top with a spatula and place the pie in a preheated oven at 375°F (190°C). Bake for 40 to 55 minutes, or until the filling is set but still slightly jiggly in the center. If the edges of the crust begin to over-brown, cover them with foil or a pie crust shield. Allow the pie to cool for at least 3 hours before transferring it to the refrigerator to chill.
Tips & Tricks
• Prevent cracks in your pie: Over-baking pumpkin pie can cause cracks in the filling. To avoid this, take the pie out when the center is slightly jiggly. It will continue to set as it cools.
• Make ahead: This pie can be made the day before serving. In fact, letting it sit overnight in the refrigerator allows the flavors to develop and makes it even more delicious.
• Storage: Store the pie in the refrigerator for up to 3 days, or freeze it for up to 3 months. To freeze, wrap the pie tightly in plastic wrap and foil, and thaw it overnight in the fridge before serving.
Pairing Ideas and Variations
This pumpkin pie pairs wonderfully with a dollop of fresh whipped cream or a scoop of vanilla ice cream. If you’re looking for variations, consider adding a bit of chocolate or caramel drizzle for an indulgent twist. You can also try a gluten-free crust or a graham cracker crust for a different texture. If you enjoy extra spice, feel free to increase the amount of cinnamon or try adding a pinch of cayenne pepper for a subtle kick.
Why Pumpkin Pie is a Holiday Favorite
Pumpkin pie has long been a staple at Thanksgiving dinners, but its comforting flavor makes it a favorite for all fall and winter gatherings. It’s simple to make yet always impressive, with its creamy filling and fragrant spices. Plus, it’s a perfect make-ahead dessert, so you can focus on the rest of your holiday spread without worrying about last-minute prep.
Enjoy this classic pumpkin pie recipe and make it a cherished part of your holiday traditions!
Conclusion
In conclusion, this Pumpkin Pie Recipe is the perfect dessert to celebrate the flavors of fall and the holidays. Its creamy filling, warm spices, and flaky crust make it a classic that will leave your guests asking for seconds. Whether you’re an experienced baker or a beginner, this recipe is simple, delicious, and sure to impress. Make it a part of your holiday traditions, and enjoy the comforting taste of homemade pumpkin pie!
FAQs Related to the Pumpkin Pie Recipe
Can I make this pumpkin pie recipe without a homemade pie crust?
Yes, you can use a store-bought pie crust if you’re short on time or prefer convenience. While a homemade crust offers a more buttery and flaky texture, a store-bought version works just as well and saves time in the kitchen.
How do I prevent cracks in my pumpkin pie?
To avoid cracks, don’t over-bake the pie. Remove it from the oven when the center is slightly jiggly. The pie will continue to set as it cools. Also, let it cool on a wire rack for 3 hours before refrigerating.
Can I freeze pumpkin pie for later?
Yes, pumpkin pie can be frozen for up to 3 months. After baking, allow the pie to cool completely, then wrap it tightly in plastic wrap and foil. Thaw the pie overnight in the refrigerator before serving.
More Relevant Recipes
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Classic Pumpkin Pie Recipe:
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Classic Pumpkin Pie Recipe is the perfect dessert for the fall and holiday seasons. With its creamy filling, warm spices, and flaky crust, this easy-to-make pie will be the highlight of any gathering. Whether for Thanksgiving or just a cozy family dinner, this pie is sure to impress.
Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 8 tablespoons cold, unsalted butter, cut into cubes
- 4 tablespoons ice-cold water
- 15 oz can pure pumpkin puree
- 3 eggs
- ¾ cup packed light brown sugar
- ¾ cup heavy cream
- ½ cup whole milk
- 1 tablespoon cornstarch
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- In a food processor, pulse flour, sugar, and salt until combined. Add cold butter and pulse until mixture resembles small peas. Add ice-cold water, pulsing until the dough just comes together. Turn out onto a floured surface and form into a disk. Roll out into a 12-inch circle and fit into a 9-inch pie dish. Refrigerate while preparing the filling.
- Preheat oven to 375°F (190°C). In a large bowl, whisk together pumpkin puree, eggs, brown sugar, heavy cream, and milk until smooth.
- Add cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined.
- Pour the pumpkin mixture into the prepared pie crust. Smooth the top with a spatula.
- Bake for 40-55 minutes, until the filling is set but the center jiggles slightly. Cover the crust with foil if it starts to brown too much.
- Cool the pie on a wire rack for 3 hours, then refrigerate for several hours or overnight before serving.
Notes
- If you prefer a store-bought crust, you can use that instead of homemade.
- Be sure to use pure pumpkin puree, not pumpkin pie filling.
- If using homemade pumpkin puree, drain excess moisture before use.
- The pie can be made a day in advance for enhanced flavor.
- If the crust edges begin to over-brown, cover them with foil halfway through baking.
Nutrition
- Serving Size: 1/8 pie
- Calories: 390 kcal
- Sugar: 23 g
- Sodium: 197 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 124 mg
