Classic Pumpkin Pie Recipe
How to make a classic pumpkin pie with a creamy center, no cracks, and a crispy crust.
Servings 8 servings
Pumpkin Pie Filling
- 12 ounces pumpkin puree not pumpkin pie filling
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
- 5 ounces brown sugar
- 3 large eggs
- 10 ounces heavy cream
Mealy Pie Dough
- 12 ounces all-purpose flour
- 1/4 teaspoon salt
- 6 ounces cold butter grated
- 1 large egg cold
- 1 ounce ice water
- 1 large egg
- 1 Tablespoon water
For the pumpkin filling
Mix together eggs, heavy creamal and pumpkin puree and whisk until combined
Add in spices, salt and brown sugar and whisk to combine
Set aside while you prepare the dough
For the mealy dough
Combine together the flour and salt in the bowl of your stand mixer with the paddle attachment.
Add in your cold butter and mix on low until the mixture resembles a coarse mealy sand
Add in the egg and water and mix on low until the dough sticks together
Flatten and wrap in plastic wrap. Let the dough chill for 20 minutes or overnight before using it. Let warm for 20 minutes or until pliable but still firm before rolling out.
Roll out your pie dough to 1/4" thick and place into your pie plate. Leave 1/4" of extra dough all the way around when you trim off the excess to account for shrinking
Pinch the edges to make them look decorative
Freeze the dough for 20 minutes before filling
Place chilled pie crust onto a sheet pan. Egg wash the edges.
Fill the pie crust halfway. Place the pan into the preheated oven and fill with the rest of the filling.
Bake for 35-45 minutes until the crust shrinks from the edges of the pie plate.
Let cool before serving with whipped cream. Store in the refrigerator.
Serving: 0.08g | Calories: 1176kcal | Carbohydrates: 238g | Protein: 36g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 105mg | Sodium: 1713mg | Potassium: 373mg | Fiber: 8g | Sugar: 1g | Vitamin A: 153IU | Calcium: 63mg | Iron: 15mg