Pumpkin Pie Recipe

Prepare dry ingredients

In a medium bowl whisk together 1 1/4 cups all-purpose flour, 1/2 tsp granulated sugar and 1/4 tsp fine salt until evenly combined.

Cut in butter

Add 8 tablespoons cold unsalted butter cut into small cubes. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about 6–8 turns).

Add liquid

Stir together 2 tablespoons ice water and 1/2 teaspoon apple cider vinegar (if using). Drizzle the liquid over the flour-butter mixture, tossing gently with a fork. Add additional ice water 1 teaspoon at a time if the dough is dry, until it just holds together when pressed (you may use 2–3 tablespoons total).

Form and chill

Turn the dough out onto a lightly floured surface and press it together into a disk about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 days) to relax the gluten and firm the butter.

Roll and fit

On a lightly floured surface roll the chilled dough into a 12-inch circle about 1/8-inch thick, lifting and turning the dough occasionally to prevent sticking. Transfer to a 9-inch (23cm) pie dish by rolling it onto your rolling pin then unrolling over the dish. Trim pastry to a 1/2-inch overhang, fold under and crimp or flute the edge as desired. Chill the assembled shell in the freezer for 15 minutes to help prevent shrinking.

Blind-bake (optional for firmer bottom)

Preheat oven to 375°F (190°C). Line the chilled crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 12–15 minutes until edges are set. Remove weights and parchment and bake 5–7 minutes more until bottom is just set but not browned. Reduce oven temperature to 350°F (175°C) for filling bake.

Preheat oven

If you did not blind-bake, preheat the oven to 350°F (175°C) now.

Combine pumpkin and sugars

In a large bowl whisk together 1 cup pumpkin puree, 3/4 cup granulated sugar and 2 tablespoons packed light brown sugar until smooth and uniform.

Add eggs and dairy

Whisk in 2 large eggs until combined. Gradually whisk in 3/4 cup heavy cream and 1/4 cup whole milk until smooth and slightly glossy.

Add spices and flavor

Stir in 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves, 1/2 teaspoon salt and 1 teaspoon vanilla extract. Taste a tiny smear on a spoon (optional) and adjust sweetness or spice to preference.

Strain and rest (optional)

For an ultra-silky filling, pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Let the filling rest for 5 minutes to allow bubbles to rise; gently skim any foam with a spoon.

Fill crust

Place the prepared pie crust on a rimmed baking sheet to catch spills. Pour the pumpkin filling into the crust, smoothing the top with a spatula so the filling is level but not overflowing.

Bake

Bake at 350°F (175°C) for 45–55 minutes. The pie is done when the edges are set and the center still has a slight jiggle (it will continue to set as it cools). If the crust edges brown too quickly, shield them with foil or an edge protector after 20–25 minutes.

Cool

Remove pie from oven and set on a wire rack. Cool completely at room temperature for at least 2 hours, then refrigerate 2–4 hours (or overnight) to finish setting. Chilling improves texture and slicing.

Serve

Slice the chilled pie with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Top each slice with a dollop of whipped cream and a light dusting of cinnamon, if desired.

Storage

Store leftover pie covered in the refrigerator for up to 4 days. For longer storage, freeze wrapped slices up to 2 months; thaw overnight in the refrigerator before serving.