Pumpkin Pie Recipe
Classic pumpkin pie with whipped cream.
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Ingredients
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Crust
Filling
Whipped Cream
Method
Crust Preparation
- 1
Make the Dough
In a large mixing bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- 2
Add Ice Water
Gradually add ice water, one tablespoon at a time, mixing until a dough forms. Do not overmix.
- 3
Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Roll Out the Dough
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish.
- 5
Pre-bake the Crust
Preheat the oven to 425°F (220°C). Prick the bottom of the crust with a fork and bake for 10 minutes. Remove from oven and set aside.
Filling Preparation
- 6
Mix the Filling
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Mix well.
- 7
- 8
Pour into Crust
Pour the filling into the pre-baked crust, spreading it evenly.
Baking
- 9
Bake the Pie
Reduce the oven temperature to 350°F (175°C). Bake the pie for 45-50 minutes, or until a knife inserted in the center comes out clean.
- 10
Cool the Pie
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
Whipped Cream Preparation
- 11
Whip the Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form.
- 12
Serve
Serve the pumpkin pie slices topped with a dollop of whipped cream.
