Pumpkin Pie Recipe
A dessert pie made with a spiced pumpkin-based filling.
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Ingredients
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Pie crust
Pumpkin filling
Finishing (optional)
Method
Pie crust
- 1
Prepare dry ingredients
In a medium bowl, whisk together 1.25 cups all-purpose flour, 0.5 tsp granulated sugar, and 0.25 tsp fine salt until evenly combined.
- 2
Cut in fats
Add 0.5 cup cold cubed unsalted butter and 0.25 cup cold vegetable shortening to the flour. Using a pastry blender, two forks, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- 3
Add ice water
Drizzle 3 tablespoons ice water over the mixture, one tablespoon at a time, tossing gently with a fork after each addition until dough begins to hold together when pressed. You may not need all the water. Do not overwork.
- 4
Form and chill dough
Gather dough into a flat disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes (up to 2 hours) to relax the gluten and firm the fats.
- 5
Roll out and fit into pan
On a lightly floured surface, roll the chilled dough to a 12-inch circle about 1/8-inch thick. Gently transfer to a 9-inch pie dish, easing it into the dish without stretching. Trim excess, leaving a 1/2-inch overhang; fold under and crimp the edge. Place the pie shell back in the refrigerator for 15 minutes while you preheat the oven to 425°F (220°C).
- 6
- 7
Blind-bake (optional)
For a crisper bottom, line the chilled crust with parchment and fill with pie weights or dried beans. Blind-bake at 425°F (220°C) for 10 minutes, remove weights and parchment, then bake 5 more minutes until the crust is set but not browned. Reduce oven temperature to 350°F (175°C) before adding filling. If you prefer a fully unbaked shell, skip blind-baking and proceed with filling at 375°F (190°C) as noted below.
Pumpkin filling
- 8
Preheat and combine
If you did blind-bake, preheat oven to 350°F (175°C). If you skipped blind-baking, preheat oven to 375°F (190°C). In a large bowl, whisk together 1 cup canned pure pumpkin puree and 2 large eggs until smooth.
- 9
Add dairy and sugars
Whisk in 0.75 cup heavy cream (or evaporated milk), 0.5 cup packed brown sugar, and 0.25 cup granulated sugar until fully incorporated and mixture is smooth and slightly glossy.
- 10
Season
Stir in 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, 1/2 tsp fine salt, and 1 tsp vanilla extract. Taste a small spoonful and adjust spices or salt as desired.
- 11
Fill pie shell
Place the prepared pie crust on a rimmed baking sheet (to catch any spills). Pour the pumpkin filling into the crust, smoothing the top with a spatula so it is level.
- 12
Bake
If using a blind-baked crust: bake at 350°F (175°C) for 40–50 minutes. If using an unbaked crust: bake at 375°F (190°C) for 45–55 minutes. The pie is done when the edges are set and the center still slightly jiggles when you gently shake the pan (it will finish setting as it cools). If the crust edge browns too quickly, cover it with foil or a pie shield after 25–30 minutes.
- 13
Cool
Remove the pie from the oven and let cool on a wire rack for at least 2 hours to allow the filling to fully set. Refrigerate after it reaches room temperature if serving later.
Finishing (optional)
- 14
Serve
Slice the pie with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve each slice with a dollop of whipped cream and a light dusting of 1/4 tsp ground cinnamon if desired.
- 15
Storage
Store leftover pumpkin pie covered in the refrigerator for up to 3–4 days. For longer storage, freeze un-topped slices wrapped tightly for up to 1 month; thaw in the refrigerator before serving.