Pumpkin Pie Recipe: A Perfect Fall Dessert

ByEmma

Pumpkin pie is a quintessential fall treat, perfect for Thanksgiving or any cozy autumn day. With its creamy, spiced filling and buttery crust, it’s a dessert that brings warmth and comfort. Let’s dive into a step-by-step guide to create the ultimate homemade pumpkin pie!

Ingredients You’ll Need

For the Pie Crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cold and cubed
  • 3-4 tablespoons ice water

For the Filling:

  • 1 ¾ cups pumpkin puree (canned or homemade)
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 1 cup heavy cream
  • ½ cup whole milk

How to Make the Pumpkin Pie

1. Prepare the Pie Crust

  1. Mix the dry ingredients: Combine flour and salt in a mixing bowl.
  2. Cut in the butter: Use a pastry cutter or your fingers to mix in the cold butter until the mixture resembles coarse crumbs.
  3. Add ice water: Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Don’t overwork the dough; it should be slightly crumbly but hold when pressed.
  4. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Pro Tip: For an extra flaky crust, chill your rolling pin and work quickly to prevent the butter from melting.

2. Roll Out and Pre-Bake the Crust

  1. Roll the dough out on a floured surface into a circle about 12 inches in diameter.
  2. Transfer it to a 9-inch pie dish, trim excess edges, and crimp the rim.
  3. Chill the crust in the fridge for 15 minutes.
  4. Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans.
  5. Blind bake for 15 minutes, remove weights, and bake for another 5 minutes. Let it cool.

3. Make the Pumpkin Filling

  1. In a large bowl, whisk together pumpkin puree, sugar, salt, and spices.
  2. Beat in eggs one at a time until fully incorporated.
  3. Gradually stir in heavy cream and milk until the mixture is smooth.

Pro Tip: For a smoother texture, use an immersion blender to mix the filling.

4. Assemble and Bake the Pie

  1. Pour the filling into the cooled crust, spreading it evenly.
  2. Bake at 375°F (190°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
  3. Cool the pie completely on a wire rack before serving.

Pro Tip: To avoid cracks, bake the pie on the lower rack and avoid overbaking.

Serving Suggestions

  • Top with a generous dollop of whipped cream.
  • Sprinkle with a pinch of cinnamon or nutmeg for extra flavor.
  • Serve with a side of vanilla ice cream for a decadent treat.

Storing Your Pumpkin Pie

  • Refrigerate: Store leftovers in the fridge for up to 3 days, covered with plastic wrap or foil.
  • Freeze: Wrap tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.

Enjoy your homemade pumpkin pie, bursting with warm spices and creamy goodness! Whether it’s for a holiday gathering or a cozy evening, this recipe is sure to impress. Happy baking!

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