Pumpkin Pie Recipe
Make Pumpkin Pie Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie crust
Pumpkin filling
Finish
Method
Pie crust
- 1
Make dough
In a large bowl, whisk together 1.5 cups flour, 1 tsp sugar and 1 tsp salt. Cut 6 tbsp cold cubed butter into the flour using a pastry cutter or two forks until mixture resembles coarse peas with some pea-sized butter pieces remaining.
- 2
Add liquid
Mix 3 tbsp ice water with 1 tsp apple cider vinegar. Sprinkle the liquid over the flour-butter mixture 1 tablespoon at a time, gently tossing with a fork after each addition, until the dough just holds together when squeezed (you may not need all the liquid).
- 3
Chill dough
Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate at least 30 minutes (up to 2 days).
- 4
Roll and fit
Lightly flour a work surface and rolling pin. Roll the chilled dough into a 12-inch circle about 1/8–1/4-inch thick. Gently transfer the dough to a 9-inch (23 cm) pie plate by rolling it onto the rolling pin and unrolling over the plate. Ease the dough into the plate without stretching; trim excess leaving about 1/2-inch overhang.
- 5
Flute or crimp edge
Fold the overhang under itself to create a thicker rim (about 1/2 inch) and flute or crimp the edge as desired. Refrigerate the assembled crust while you preheat the oven and prepare filling, at least 15 minutes.
- 6
Optional blind bake
If you prefer a crisper bottom, preheat oven to 375°F (190°C). Line the chilled crust with parchment and fill with pie weights or dried beans. Blind bake 15 minutes, remove weights and parchment, then bake 5–7 more minutes until lightly golden. Reduce oven to 350°F (175°C) before filling. If you skip blind baking, preheat oven to 350°F (175°C) and proceed to fill the raw crust.
Pumpkin filling
- 7
Whisk wet ingredients
In a large bowl, whisk 2 cups pumpkin purée until smooth. Add 2 large eggs and whisk until combined. Whisk in 3 tbs heavy cream, 1 cup whole milk and 1 tsp vanilla extract until homogeneous.
- 8
Add sugars and spices
To the pumpkin mixture add 3 tbs packed light brown sugar and 1 tbs granulated sugar. Stir in 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves and 1/2 tsp fine salt. Mix thoroughly to dissolve sugars and distribute spices evenly.
- 9
Strain (optional)
For the silkiest filling, pass the mixture through a fine-mesh sieve into a clean bowl, pressing with a spatula to remove any stringy bits.
- 10
Fill crust
Place the prepared (raw or blind-baked) 9-inch crust on a baking sheet. Pour the pumpkin filling into the crust, smoothing the top with a spatula. Tap gently on the counter to release large air bubbles.
- 11
Bake
Bake in a preheated 350°F (175°C) oven for 50–60 minutes. The center should be set but still slightly jiggly — a thermometer inserted near the center should read about 175–180°F (79–82°C). If the crust edges brown too quickly, shield them with foil or a pie shield after 25–30 minutes.
- 12
Cool
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to finish setting. Cooling overnight in the refrigerator gives the best texture and flavor.
Finish
- 13
- 14
Serve
Once cooled and set, slice the pie and serve with whipped cream to taste. Store leftovers covered in the refrigerator up to 3–4 days.
