Pumpkin Pie Recipe
Yield: 12 servings
Calories: 342kcal
Indulge in the comforting flavors of fall with my pumpkin pie recipe. The familiar blend of warm spices and creamy pumpkin filling will create a delicious holiday dessert everyone will love.
Ingredients
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 flour, sugar, and salt.
- Break Down the Fats – Add the cold butter and shortening to the flour mixture, tossing to coat them. Then, use your fingers or a pastry cutter to work the fats into the flour until they form pea-sized pieces.
- Hydrate the Dough – Pour the vodka over the dough mixture. Using a rubber spatula, fold and press the dough until it becomes slightly tacky and sticks together. If the mixture feels dry, add water 1 tablespoon at a time, folding until a dough forms (up to ¼ cup of water).
- Rest the Dough – Press the dough into a 1-inch thick round disc and cover it in plastic wrap. Store in the refrigerator to rest for at least 45 minutes or up to 2 days. If not used on the same day, place in a large, resealable bag.
- Roll the Dough – On a lightly floured work surface, roll the dough into a 14-inch round, or about ¼-inch thick. This adjustable rolling pin comes in handy.
- Form the Crust – Ease the dough into a deep 9-inch pie plate. Trim the overhanging dough to about 1-inch and fold it under itself. Decorate the edges as desired and chill the crust until firm, about 30 minutes. Use the excess dough to make shapes if desired.
- Heat the Oven – Place the oven rack in the center position. Heat oven to 375°F (191ºC).
- Par-Bake the Crust – Remove the crust from the refrigerator and brush the edges with whisked egg wash mixture. Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust for 10 minutes then transfer to a cooling rack. Meanwhile, make the pumpkin filling.
- Make the Pumpkin Filling – In a medium bowl, whisk together the pumpkin puree, eggs, and brown sugar. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Whisk vigorously until combined; the filling will be slightly thick.
- Bake the Pie – Pour the filling into the pre-baked crust and bake for 20 minutes. Remove the pie from the oven and cover the edges of the crust with foil or loosely tent the surface without touching the filling. You can also use a pie shield to prevent the crust from over-browning.Return the pie to the oven and bake for 35 to 40 minutes. It is ready when the center is nearly set and slightly jiggly, and the internal temperature reaches 175ºF to 180ºF (79 to 27ºC). Do not overbake!
- Cool – Transfer the pie to a wire rack and cool for 3 hours. Serve with decorations and whipped cream if desired.
Notes
- Using Store-Brought Crust: Refrigerated or frozen pie crust can be used. Defrost before filling.
- Using Fresh Pumpkin: You can use 2 cups of fresh homemade pumpkin puree instead of canned.
- Using Pumpkin Pie Spice: Add 2 1/2 teaspoons of pumpkin pie spice blend instead of the cinnamon, ginger, nutmeg, and cloves.
- Making Pie Crust Shapes: Brush the pie dough designs with the egg wash, then bake at 375°F (191ºC) for 10 to 15 minutes, or until golden brown. Garnish on the pie once cooled.
- Storing: Pie can be covered and refrigerated for up to 3 days, or frozen for up to 1 month.
- Pie filling adapted from Sally's Baking Addiction and pie crust adapted from Serious Eats.
Nutrition
Calories: 342kcal | Carbohydrates: 34g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 89mg | Sodium: 250mg | Potassium: 117mg | Fiber: 2g | Sugar: 19g | Vitamin A: 6050IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 1.3mg
Recipe Link
Recipe Video