Description
This classic pumpkin pie recipe delivers a perfectly spiced, creamy filling baked inside a golden, flaky pie crust. Made with real pumpkin puree and warm autumn spices like cinnamon, ginger, and nutmeg, this pie is ideal for holiday celebrations or cozy fall gatherings. The recipe includes steps for preparing the crust, making the silky filling, and baking to an ideal set, resulting in a deliciously smooth and flavorful pumpkin pie.
Ingredients
Pie Dough
- 1 Pie dough (use homemade or store-bought)
Pie Filling
- 15 oz canned pumpkin puree (100% pure pumpkin)
- ¾ cup light brown sugar (firmly packed)
- 1 ½ teaspoons vanilla extract
- 1 ¾ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon table salt
- 3 large eggs (lightly beaten, room temperature preferred)
- 1 cup heavy cream
For Serving (Optional)
- Homemade whipped cream
Instructions
- Prepare Pie Dough: Follow your pie dough recipe to prepare and chill the dough as instructed to ensure it is firm and easy to handle during rolling.
- Roll Out Pie Dough: On a clean, well-floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it into a 9-inch or 9.5-inch pie plate, gently pressing it into the corners and crimp or flute the edges decoratively. Place the pie plate in the freezer to firm up while you preheat the oven.
- Blind Bake the Pie Crust: Preheat oven to 375°F (190°C). Line the chilled pie crust with parchment paper, crumpled slightly to fit, and fill with pie weights to prevent bubbling. Bake on the center rack for 15 minutes.
- Continue Baking the Crust: Remove parchment and weights carefully. Prick the bottom of the crust with a fork repeatedly to prevent puffing. Return to the oven and bake for another 10-12 minutes until the edges start to turn light golden brown.
- Make the Pumpkin Filling: In a large bowl, combine pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, allspice, nutmeg, and salt. Stir until fully combined.
- Add Eggs: Add the lightly beaten eggs one at a time, stirring gently by hand after each to blend completely without over-mixing.
- Incorporate Heavy Cream: Stir in the heavy cream gently until the mixture is smooth and uniform in texture.
- Preheat Oven for Baking the Pie: Reduce oven temperature to 325°F (165°C) once the crust is baked.
- Assemble and Bake: Pour the pumpkin filling into the warm pie crust. Bake on the center rack for 55-60 minutes or until the center is mostly set with a slight wobble in the very center permitted. If the crust edges brown too quickly, tent with aluminum foil to prevent burning. Check doneness by inserting a sharp knife in the center; it should come out clean.
- Cool and Chill: Allow the pie to cool completely to room temperature, then refrigerate for 4-6 hours or preferably overnight before slicing.
- Serve: Serve chilled, ideally topped with homemade whipped cream for a classic touch.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Keeping eggs at room temperature helps the filling blend more smoothly and bake evenly.
- Do not overbeat the filling once eggs are added to avoid trapping too much air, which can cause cracking.
- Blind baking the crust prevents a soggy bottom and ensures a crisp crust.
- Allowing the pie to chill overnight improves the texture and flavor development.
- If crust edges brown too quickly during baking, cover them with foil strips to protect and ensure even baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American