Best Pumpkin Pie Recipe

ByEmma

Nothing says fall like the warm, comforting aroma of a freshly baked pumpkin pie. Whether you’re preparing for Thanksgiving or just indulging your seasonal cravings, this pumpkin pie recipe is guaranteed to become a favorite. It’s creamy, perfectly spiced, and encased in a buttery, flaky crust. Let’s dive into making the perfect pie!

Ingredients for the Best Pumpkin Pie

For the Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, diced
  • 2-4 tbsp ice water

For the Filling

  • 1 3/4 cups pumpkin puree (fresh or canned)
  • 3/4 cup brown sugar (lightly packed)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 tsp vanilla extract

Optional Toppings

  • Whipped cream
  • A sprinkle of cinnamon or nutmeg

Step-by-Step Instructions

### 1. Prepare the Crust

  1. In a medium bowl, combine the flour and salt. Add the cold butter, and use a pastry cutter (or your fingertips) to blend until the mixture resembles coarse crumbs.
  2. Gradually add ice water, one tablespoon at a time, until the dough comes together. It should be firm but not sticky.
  3. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Pro Tip: Chilling the dough ensures it doesn’t shrink while baking and keeps the crust flaky.

### 2. Make the Filling

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
  3. Beat in the eggs one at a time. Then, slowly whisk in the heavy cream, milk, and vanilla extract until fully combined.

Pro Tip: For a smoother texture, pass the mixture through a fine mesh sieve before pouring it into the crust.

### 3. Assemble the Pie

  1. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Gently press it into the dish and trim the edges, leaving about a 1-inch overhang. Crimp or flute the edges as desired.
  2. Pour the pumpkin filling into the prepared crust.

Pro Tip: Place the pie dish on a baking sheet to catch any spills and make transferring easier.

### 4. Bake the Pie

  1. Bake the pie at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set but slightly jiggly in the center.
  2. Remove the pie from the oven and let it cool completely on a wire rack.

Serving Suggestions

Serve your pumpkin pie with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg for an extra festive touch. Pair it with a warm beverage like spiced cider or coffee for the ultimate fall treat.

Pro Tip: For the best flavor, make the pie a day ahead—resting overnight allows the spices to meld beautifully.

Storing Your Pumpkin Pie

  • Refrigerator: Store leftovers in an airtight container or tightly covered with plastic wrap for up to 4 days.
  • Freezer: Pumpkin pie freezes well! Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Final Thoughts

This best pumpkin pie recipe is all you need to make the perfect dessert for any autumn occasion. With a creamy filling and a flaky crust, it’s sure to impress your family and friends. Happy baking!

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