Ingredients
Pie Crust
- 1 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 8 tablespoons (1 stick) cold, unsalted butter, cut into cubes
- 4 tablespoons ice-cold water
Pumpkin Pie Filling
- 15 ounce can pure pumpkin puree (1 ¾ cups)
- 3 large eggs
- ¾ cup packed light brown sugar
- ¾ cup heavy cream
- ½ cup whole milk
- 1 tablespoon cornstarch
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Make the pie crust: Place flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine. Alternatively, the dough may be made by hand using a pastry cutter to blend in the butter and a fork to bring the dough together.
- Add butter: Add the cold butter cubes and pulse until largest pieces are about the size of small peas, approximately 8 pulses. Add ice-cold water and pulse until the dough just comes together, adding more water a teaspoon at a time if necessary.
- Shape dough: Turn dough onto a floured surface and form into a round disk. Roll into a 12-inch round and transfer to a 9-inch deep dish pie plate by wrapping it partially around the rolling pin. Gently fit dough into pie dish without pressing firmly. Trim edges and fold under; crimp edges as desired. Refrigerate pie crust while preparing filling.
- Preheat oven: Set oven to 375°F (190°C).
- Make the filling: In a large bowl, whisk together pumpkin puree, eggs, brown sugar, heavy cream, and whole milk until smooth. Add cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt, whisking until fully combined with no lumps.
- Fill and bake: Pour filling into the unbaked pie crust. Bake at 375°F for 40–55 minutes, covering the crust halfway through with foil or pie protectors to prevent over-browning. The pie is done when the filling is set but the center jiggles slightly when moved.
- Cool and chill: Cool the pie on a wire rack for 3 hours. Then refrigerate for several hours or overnight to allow flavors to develop and the filling to fully set.
Notes
- Use cold butter and ice water to achieve a flaky pie crust.
- Do not overbake the pie to avoid cracks in the filling.
- Cover the crust halfway through baking to prevent it from over-browning.
- Chilling the pie overnight enhances the flavor and texture.
- You can make the pie crust by hand if you don’t have a food processor.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
