Pumpkin Pie Recipe
This recipe for homemade pumpkin pie is the only one you will ever need. A few secret ingredients make this pie absolutely perfect!
Servings: 8 slices
Calories: 513kcal
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 tsp salt
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp 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 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 into a disc and refrigerate for at least 30 minutes.
- Preheat oven to 400 degrees.
- On a well floured surface, roll the 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 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, cook for 5 minutes. You may notice that it darkens slightly, thats ok. 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 till combined.
- Pour into the warm pie crust, return to the oven and bake for 15 minutes at 400 degrees, then reduce the temperature to 350 degrees 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 will become completely flat. Remove from the oven and allow to cool at room temperature for 45 minutes, the 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!
Nutrition
Serving: 8serving | Calories: 513kcal | Carbohydrates: 47g | Protein: 6g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 181mg | Sodium: 345mg | Potassium: 113mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1242IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg