Description

This classic Pumpkin Pie recipe features a homemade flaky pastry crust filled with a spiced pumpkin custard. Perfectly baked to a golden finish, it’s a timeless dessert that offers rich autumn flavors with notes of cinnamon, cloves, nutmeg, and ginger. Optional decorative dough shapes add a festive touch, making it ideal for holiday celebrations or cozy family gatherings.

Ingredients

Scale

Pie Crust

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
4 to 6 tablespoons cold water

Filling

6 large eggs
1 can (29 ounces) pumpkin
2 cups packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups evaporated milk

Decorations (Optional)

Dough for single-crust pie (reuse some prepared pie dough)
1 large egg, beaten (for brushing)
Whole cloves (for stems of decorative pumpkins)

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Instructions

Prepare the Pie Crust: Preheat the oven to 450°F. In a large bowl, combine the all-purpose flour and salt. Cut in the shortening using a pastry blender or two knives until the mixture is crumbly. Gradually add cold water, tossing the mixture with a fork until a dough ball forms. Divide the dough into two equal parts.
Roll and Fit Crusts: On a lightly floured surface, roll out each dough portion to fit a 9-inch pie plate. Place each rolled dough into a pie plate and trim the crust edges to extend about 1/2 inch beyond the plate’s edge. Crimp or flute the edges for decoration.
Make the Pumpkin Filling: In a large bowl, beat the six eggs. Add the canned pumpkin, packed brown sugar, ground cinnamon, salt, ground cloves, nutmeg, and ginger. Beat until just combined. Gradually stir in the evaporated milk until fully incorporated.
Fill the Pies and Bake Initially: Pour the pumpkin filling evenly into the prepared crusts. Bake in the preheated oven at 450°F for 10 minutes to set the crust edges and begin cooking the filling.
Reduce Temperature and Finish Baking: Lower the oven temperature to 350°F. Continue baking the pies for 40 to 45 minutes, or until a knife inserted into the center comes out clean, indicating the custard is fully set.
Cool and Chill: Remove the pies from the oven and cool on wire racks for 1 hour. Then refrigerate for at least 3 hours before serving to ensure the filling is firm and flavors meld.
Prepare Optional Decorative Dough Shapes: Use extra pie dough to create festive decorations. For pumpkins, roll small balls of dough, score them with the blunt side of a knife to form ridges, flatten slightly, insert a whole clove as the stem, refrigerate until firm, brush with beaten egg, and bake at 400°F for 15-20 minutes until light golden and baked through.
Create Vines: Roll out the dough to 1/8-inch thickness; cut narrow strips of various lengths. Shape strips into coils on a parchment-lined baking sheet, refrigerate until firm, brush with beaten egg, and bake at 400°F for 8-10 minutes until lightly golden.
Shape Leaves: Roll dough to 1/8-inch thickness and cut out leaves using mini leaf cutters. Score veins on the surface with a knife, refrigerate until firm, brush with beaten egg, and bake at 400°F for 8-10 minutes or until golden brown.
Assemble Decorations: Once baked and cooled, arrange the decorative pumpkins, vines, and leaves elegantly on the chilled pie’s surface before serving.

Notes

Use chilled ingredients for the crust to ensure flakiness.
Do not overbeat the filling mixture to prevent air bubbles in the custard.
Pie must be well chilled before serving to allow proper setting of the custard.
Decorative dough shapes add a festive touch, but are optional.
Store leftover pie covered in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice (1/16th of a pie)
Calories: 330
Sugar: 22g
Sodium: 250mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0.2g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 110mg