Pumpkin Pie Recipe

A slice of pumpkin pie topped with whipped cream on a white plate.

4.67 from 15 votes

You’ll never need another Pumpkin Pie recipe after trying this one, thanks to a few special ingredients that make it truly perfect!

Prep Time30

Cook Time1 15

Total Time1 45

Course: Pastries, Pies & Tarts

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 510kcal

Author: Andrea

Ingredients

For the Crust

1 1/2 cup all-purpose flour
1 tsp granulated sugar
1/2 tsp salt
1 1/2 sticks unsalted butter cold, cut into chunks
1/4 cup ice cold water plus an additional tablespoon if needed
1 egg
1 tbsp heavy cream

For the Filling

1 (15 oz) can pumpkin puree
2/3 cup brown sugar
1/3 cup granulated sugar
1/2 teaspoon salt
1 1/4 tsp ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 tsp ground nutmeg
pinch cardamom generous
1 1/4 cup heavy cream cold
1 tsp vanilla extract
3 large eggs
2 tsp cornstarch

Instructions

For the Crust

In a large mixing bowl (or food processor), combine the all-purpose flour, granulated sugar, and salt. Using a pastry blender, cut in the cubes of butter (or process) until coarse crumbles form. Slowly add the water, mixing gently until the dough begins to stick together.
Turn onto a large piece of plastic wrap, pat it into a disc, and refrigerate for at least 30 minutes.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
On a well-floured surface, roll the pie dough out into a 12-inch circle. Transfer to a pie dish and gently press in. Fold the overhang over and crimp with your fingers or a fork. Whisk the egg and heavy cream together and brush the edges of the crust. Place a piece of parchment paper over top and fill with pie weights or beans. Blind bake for 15 minutes, remove the weights and parchment.

For the Pumpkin Pie Filling

While the crust is baking, prepare the filling. In a medium saucepan over medium heat, combine the pumpkin, sugars, salt, and spices. Bring the mixture to a low simmer and cook for 5 minutes. You may notice that it darkens slightly; that's okay. Remove from the heat and whisk in the cold cream and vanilla extract. Add the eggs one at a time and beat until incorporated. Then sprinkle the cornstarch in and whisk until combined.
Pour into the warm pie crust, return to the oven, and bake for 15 minutes at 400 degrees Fahrenheit (200 degrees Celsius). Then reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and continue baking for 35-45 minutes or until the center is barely jiggly. During the last half of the baking time, the filling will expand and rise. It will fall as it cools and become completely flat. Remove from the oven and allow to cool at room temperature for 45 minutes, then place in the refrigerator to continue cooling.

Notes

The pie crust can be made several days in advance; just keep it wrapped up tight in the refrigerator!

STORE Homemade Pumpkin Pie in the fridge for 3-4 days. Once it has completely cooled, store it within 2 hours to prevent it from going bad. To FREEZE, allow the pie to cool completely, then wrap it in several layers of plastic wrap followed by aluminum foil. Leave it on a freezer shelf for up to 1 month.

When ready to eat, unwrap the pie and bring it to room temperature before serving. Avoid leaving it at room temperature for more than 2 hours to ensure freshness.

Nutrition