Description
This classic Great Pumpkin Pie recipe features a flaky homemade crust filled with a rich and spiced pumpkin custard. Perfect for fall celebrations or any time you crave a comforting dessert, this pie combines warming spices and creamy texture that pair wonderfully with a dollop of whipped cream.
Ingredients
Scale
Pie Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tablespoons ice water
Pumpkin Filling
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For Serving
- Whipped cream
- Ground cinnamon for garnish
Instructions
- Mix Dry Ingredients for Crust: In a medium bowl, whisk together the flour, sugar, and salt to evenly distribute the dry ingredients.
- Incorporate Butter: Add the cold, cubed butter to the flour mixture and use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing until the dough just begins to come together. Shape it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat Oven: Set the oven to 375°F (190°C) to prepare for baking the crust and pie.
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish and press into the edges carefully.
- Trim and Crimp Edges: Trim excess dough hanging over the edges and crimp the edges using a fork or fingers. Place the crust in the freezer for 10 minutes to firm up.
- Blind Bake Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove weights and parchment, and bake an additional 5 minutes until crust is lightly golden. Remove and set aside.
- Prepare Filling: In a large bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth and thoroughly combined.
- Fill the Pie: Pour the pumpkin filling into the pre-baked crust and smooth the top with a spatula for an even surface.
- Bake the Pie: Bake at 375°F (190°C) for 50-60 minutes, until the center is set but still slightly jiggly. Cover the edges with foil if they brown too quickly.
- Cool the Pie: Remove the pie from oven and cool on a wire rack for at least 2 hours to allow filling to set completely.
- Serve: Slice the pie and serve topped with whipped cream and a sprinkle of ground cinnamon, if desired.
Notes
- Use pumpkin puree, not pumpkin pie filling, for best texture and control over sweetness and spice.
- Chilling the dough helps prevent shrinking during baking and ensures flakier crust.
- Blind baking the crust prevents sogginess from the wet pumpkin filling.
- Cover the crust edges with foil if browning too quickly during the final bake to avoid burning.
- Let the pie cool completely to ensure the custard filling sets properly for clean slicing.
- You can substitute half-and-half for heavy cream for a lighter filling, but the texture will be slightly less rich.
