Pumpkin Pie Recipe: A Perfect Fall Dessert

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
- Mix the dry ingredients: Combine flour and salt in a mixing bowl.
- Cut in the butter: Use a pastry cutter or your fingers to mix in the cold butter until the mixture resembles coarse crumbs.
- 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.
- 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
- Roll the dough out on a floured surface into a circle about 12 inches in diameter.
- Transfer it to a 9-inch pie dish trim excess edges and crimp the rim.
- Chill the crust in the fridge for 15 minutes.
- Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans.
- Blind bake for 15 minutes remove weights and bake for another 5 minutes. Let it cool.
3. Make the Pumpkin Filling
- In a large bowl whisk together pumpkin puree sugar salt and spices.
- Beat in eggs one at a time until fully incorporated.
- 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
- Pour the filling into the cooled crust spreading it evenly.
- Bake at 375°F (190°C) for 50-60 minutes or until the center is set but still slightly jiggly.
- 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!