Description
Classic Pumpkin Pie: Rich pumpkin filling with warm spices, baked in a flaky crust. Perfect for fall gatherings and holiday feasts.
Ingredients
Scale
- 1¼ cups (156g) all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup (113g) cold unsalted butter, cubed
- 3–4 tablespoons ice water
- 1 (15 oz/425g) can pumpkin puree (not pumpkin pie filling)
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1¼ cups (300ml) evaporated milk
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 tablespoons all-purpose flour
Instructions
- Step 1: Prepare the Crust In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Sprinkle ice water over the mixture, one tablespoon at a time, gently tossing with a fork until the dough begins to form clumps. Press a small amount of dough between your fingers – if it holds together, it’s ready. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Step 2: Roll and Blind Bake Preheat your oven to 375°F (190°C). Roll the chilled dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, trim the excess leaving a 1-inch overhang, then fold and crimp the edges. Refrigerate for 15 minutes, then line with parchment paper, fill with pie weights, and blind bake for 15 minutes. Remove weights and parchment, then bake for another 5 minutes until lightly golden. Reduce oven temperature to 350°F (175°C).
- Step 3: Prepare the Filling While the crust bakes, whisk eggs and sugar in a large bowl until pale and slightly thickened. Add the pumpkin puree, spices, salt, and flour, mixing until completely incorporated. Warm the evaporated milk in a saucepan until just steaming (not boiling), then gradually whisk into the pumpkin mixture until smooth and well-combined.
- Step 4: Bake the Pie Pour the filling into the warm pre-baked crust. If the crust edges are browning too quickly, cover them with a pie shield or aluminum foil strips. Bake at 350°F (175°C) for 45-55 minutes, or until the filling is mostly set but still has a slight jiggle in the center (about a 4-inch wobbly circle). The filling will continue to set as it cools.
- Step 5: Cool and Serve Transfer your **Classic Pumpkin Pie** to a wire rack and cool completely for at least 2 hours before slicing. This cooling period is crucial for the custard to fully set. For the best flavor, refrigerate for at least 4 hours after cooling. Serve with freshly whipped cream and a sprinkle of cinnamon for the perfect finishing touch to your traditional pumpkin dessert.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of the pie)
- Calories: 320 calories per serving
- Sugar: 23 grams
- Sodium: 280 mg
- Fat: 14 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 44 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 85 mg