Description
This classic Pumpkin Pie recipe features a flaky, tender homemade pie crust filled with a rich, spiced pumpkin filling. Perfectly balanced with cinnamon, ginger, nutmeg, and cloves, this pie is the quintessential autumn dessert, ideal for holiday celebrations or cozy gatherings.
Ingredients
Scale
Pie Crust
- 2 ½ cups (355 g) all-purpose flour
- 2 tablespoons (25 g) sugar
- 1 teaspoon (6 g) kosher salt
- 12 tablespoons (170 g) unsalted butter, cold, cut into ¼” cubes
- ½ cup (60 g) vegetable shortening, cold, cut into ¼” cubes
- ¼ cup (60 ml) vodka, chilled
- ¼ cup (60 ml) cold water
- 1 large egg, whisked with 1 tablespoon water for egg wash
Pumpkin Filling
- 15 ounces (425 g) canned pumpkin puree
- 3 large eggs
- 1 ¼ cups (250 g) packed dark brown sugar
- 1 tablespoon (8 g) cornstarch
- ½ teaspoon (3 g) kosher salt
- 1 ½ teaspoons (3.75 g) ground cinnamon
- ½ teaspoon (1.25 g) ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon black pepper, optional
- 1 cup (240 ml) heavy cream
- ¼ cup (60 ml) whole milk
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, and kosher salt until evenly combined.
- Break Down the Fats: Add the cold unsalted butter and vegetable shortening to the dry mixture. Toss to coat the fat with flour, then use your fingers or a pastry cutter to work the fats into the flour until the mixture forms pea-sized pieces.
- Hydrate the Dough: Pour the chilled vodka over the mixture. Using a rubber spatula, fold and press the dough until it becomes slightly tacky and starts to stick together. If the dough feels dry, add the cold water one tablespoon at a time, folding until a cohesive dough forms—up to ¼ cup of water may be needed.
- Rest the Dough: Form the dough into a 1-inch thick round disc. Wrap it tightly in plastic wrap and refrigerate for at least 45 minutes to 2 days to allow the dough to rest and hydrate fully.
- Roll the Dough: On a lightly floured surface, roll the chilled dough out into a 14-inch round about ¼-inch thick, ensuring even thickness for a uniform crust.
- Form the Crust: Gently ease the rolled dough into a deep 9-inch pie plate. Trim any excess dough to leave about 1-inch overhang, fold it under itself to create a thick edge, then decorate the edges as desired. Chill the pie crust in the refrigerator until firm, about 30 minutes. Use any excess dough to create decorative shapes if wanted.
- Heat the Oven: Place the oven rack in the center position and preheat the oven to 375°F (191ºC).
- Par-Bake the Crust: Remove the chilled crust from the refrigerator and brush the edges with the whisked egg wash for a golden finish. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes to set the crust, then remove the weights and parchment and transfer to a cooling rack.
- Make the Pumpkin Filling: In a medium bowl, whisk together canned pumpkin puree, eggs, and packed dark brown sugar until smooth. Add cornstarch, kosher salt, ground cinnamon, ground ginger, ground nutmeg, ground cloves, black pepper (if using), heavy cream, and whole milk. Whisk vigorously until fully combined and the mixture is slightly thickened.
- Bake the Pie: Pour the pumpkin filling into the pre-baked pie crust. Bake for 20 minutes, then remove from the oven and shield the crust edges with foil or a pie shield to prevent over-browning.
- Continue Baking: Return the pie to the oven and bake an additional 35 to 40 minutes. The pie is done when the center is nearly set but still slightly jiggly and an instant-read thermometer inserted in the center reads between 175ºF and 180ºF (79ºC to 82ºC). Avoid overbaking to maintain a creamy texture.
- Cool the Pie: Transfer the pie to a wire rack and let it cool completely for at least 3 hours before serving. Garnish with whipped cream or decorative pastry shapes if desired.
Notes
- For best results, use cold fats and liquids to ensure a flaky pie crust.
- If you don’t have vodka, an equal amount of ice water can be used, but vodka helps create a tender crust by limiting gluten development.
- Par-baking the crust prevents a soggy bottom when adding wet fillings.
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and control over spices and sweetness.
- Allowing the pie to cool completely helps the filling to set properly for clean slices.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
