Description
Enjoy the classic flavors of this Pumpkin Pie, featuring a creamy, spiced pumpkin filling in a flaky crust. Perfect for fall gatherings and holiday celebrations, this pie is a delightful treat that will please any crowd!
Ingredients
Scale
- 1 ½ cups of pumpkin puree (canned or homemade)
- 1 cup of heavy cream
- ¾ cup of granulated sugar
- ½ cup of brown sugar, packed
- 3 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ½ teaspoon of ground ginger
- ¼ teaspoon of ground cloves
- ½ teaspoon of salt
- 1 pre-made pie crust (store-bought or homemade)
- Whipped cream for serving (optional)
Instructions
- In a large mixing bowl, combine the pumpkin puree, heavy cream, granulated sugar, and brown sugar. Whisk until smooth and well combined.
- Crack the three large eggs into the bowl and beat them lightly before adding. Mix to incorporate air into the filling.
- Add the vanilla extract and mix well.
- Sprinkle in the ground cinnamon, nutmeg, ginger, cloves, and salt. Whisk until the spices are evenly distributed.
- In a large bowl, combine 1 ½ cups of all-purpose flour with ½ teaspoon of salt.
- Add ½ cup of chilled, cubed unsalted butter. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Gradually add 4-5 tablespoons of ice water, mixing until the dough comes together. Avoid overworking the dough.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a floured surface to fit your pie dish. Transfer to the dish, pressing gently into the bottom and sides, and trim excess dough.
- Preheat your oven to 425°F (220°C).
- Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
- Bake at 425°F for 15 minutes to set the crust.
- Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes. The filling should be set but slightly jiggly in the center, and a knife inserted should come out clean.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set completely.
- Once cooled, slice the pie into wedges and serve with whipped cream if desired.
Notes
- For a homemade pie crust, ensure all ingredients are cold for the best texture.
- The pie can be made a day in advance and stored in the refrigerator.
- Feel free to adjust the spices according to your taste preferences.
- Prep Time: 30 minutes
- Cook Time: 55-65 minutes