The Ultimate Pumpkin Pie Recipe for a Perfect Holiday Dessert
Pumpkin pie is the epitome of autumn and holiday desserts. With its smooth, creamy filling spiced with cinnamon, nutmeg, and cloves nestled in a flaky, buttery crust, it’s the ultimate comfort food. Whether you’re hosting Thanksgiving, Christmas, or just want a cozy fall treat, this pumpkin pie recipe will be your go-to. Not only is it simple to make, but it’s also a guaranteed crowd-pleaser. Let’s dive into everything you need to know to create a flawless pumpkin pie.
Ingredients for Pumpkin Pie
Before you start, gather these ingredients for the crust and filling:
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- 3–4 tablespoons ice water
For the Filling:
- 1 ¾ cups (15 oz can) pumpkin puree
- ¾ cup brown sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 1 teaspoon vanilla extract
Step-by-Step Method for Making Pumpkin Pie
1. Prepare the Pie Crust
- Combine dry ingredients: In a large mixing bowl, whisk together the flour and salt.
- Incorporate butter: Add the chilled butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Add water gradually: Sprinkle in ice water, one tablespoon at a time, mixing until the dough holds together when pressed. Avoid overworking.
- Chill the dough: Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 1 hour.
2. Roll Out the Dough
- Remove the chilled dough and let it sit for 5 minutes.
- Roll it out on a floured surface to about 12 inches in diameter.
- Transfer to a 9-inch pie pan, trim excess dough, and crimp the edges.
- Place the crust in the freezer for 15 minutes.
3. Preheat and Blind Bake the Crust
- Preheat your oven to 375°F (190°C).
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 15 minutes, remove weights and parchment, and bake for another 5 minutes.
4. Prepare the Pumpkin Filling
- In a medium saucepan, heat the pumpkin puree over medium heat for 5 minutes to reduce moisture.
- In a large bowl, whisk together brown sugar, salt, cinnamon, ginger, and cloves.
- Beat in eggs, followed by the pumpkin puree, cream, milk, and vanilla extract until smooth.
5. Assemble and Bake the Pie
- Pour the filling into the prepared crust.
- Bake at 375°F (190°C) for 50–60 minutes, or until the center is set but still slightly wobbly.
- Let the pie cool completely before slicing.
Tips for the Best Pumpkin Pie
- Use Homemade Pumpkin Puree: If you have time, homemade puree adds a richer flavor. Roast a sugar pumpkin, puree it, and strain the excess liquid for the best results.
- Blind Bake for a Crisp Crust: Prevent a soggy bottom by baking the crust before adding the filling.
- Don’t Overbake: The center of the pie should jiggle slightly when you take it out of the oven. It will firm up as it cools.
- Cool Thoroughly: Allow the pie to cool for at least 2 hours before serving for the perfect texture.
- Spice It Up: Adjust the spices to your taste—add cardamom or allspice for a unique twist.
FAQs About Pumpkin Pie
1. Can I make pumpkin pie ahead of time?
Yes! Pumpkin pie is a fantastic make-ahead dessert. Bake it up to 2 days in advance and store it in the refrigerator. Just bring it to room temperature or serve slightly chilled.
2. How should I store leftover pumpkin pie?
Cover it tightly with plastic wrap or aluminum foil and refrigerate. It will stay fresh for up to 4 days.
3. Can I freeze pumpkin pie?
Absolutely! Let the pie cool completely, wrap it tightly, and freeze for up to 2 months. Thaw it in the fridge overnight before serving.
4. What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is pure, cooked pumpkin with no added ingredients. Pumpkin pie filling contains sugar, spices, and other additives. Use pumpkin puree for this recipe to control the flavors.
5. How do I know when my pumpkin pie is done?
Insert a knife or toothpick into the pie about 1 inch from the crust. If it comes out clean, the pie is done. The center should still have a slight jiggle.
Pumpkin Pie Recipe Card
| Preparation Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 30 minutes | 1 hour | 1 hour 30 mins | 8 servings |
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled
- 3–4 tablespoons ice water
- 1 ¾ cups pumpkin puree
- ¾ cup brown sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Prepare and chill the pie crust.
- Blind bake the crust at 375°F for 15–20 minutes.
- Cook the pumpkin puree slightly to remove moisture.
- Mix filling ingredients until smooth.
- Pour filling into crust and bake for 50–60 minutes.
- Cool for 2 hours before serving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Total Fat | 17g |
| Saturated Fat | 10g |
| Cholesterol | 95mg |
| Sodium | 270mg |
| Total Carbohydrates | 35g |
| Dietary Fiber | 2g |
| Sugars | 20g |
| Protein | 5g |
Conclusion
Pumpkin pie is a timeless dessert that brings warmth and joy to every table. Its rich filling and perfectly crisp crust create a balance of flavors and textures that is simply irresistible. With this step-by-step recipe, you’ll be the star of every gathering, and your guests will be coming back for seconds.
Enjoy baking, and don’t forget to top your pie with a dollop of whipped cream or a sprinkle of cinnamon for the ultimate treat!
