Pumpkin pie is a classic dessert, especially popular around the fall and winter holidays. Here's a traditional recipe for making a delicious pumpkin pie from scratch, including both the crust and filling:
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (optional, for a slightly sweet crust)
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1/4 cup ice water (more if needed)
For the Pumpkin Pie Filling
- 1 can (15 oz) pumpkin puree (or about 2 cups fresh pumpkin puree)
- 3/4 cup brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional, for extra warmth)
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
Instructions
Making the Pie Crust
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Prepare the Dough:
- In a medium bowl, combine the flour, salt, and sugar (if using).
- Add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough begins to come together. It should be moist but not sticky.
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Chill the Dough:
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
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Roll Out the Dough:
- On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the pie dish, gently pressing it into the edges. Trim any excess dough and crimp the edges as desired.
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Pre-Bake (Blind Bake) the Crust:
- Preheat your oven to 375°F (190°C).
- Line the pie crust with parchment paper or aluminum foil and fill it with pie weights or dried beans.
- Bake for 15 minutes. Remove the weights and parchment/foil, and bake for an additional 5 minutes until the crust is lightly golden. Set aside to cool slightly.
Making the Pumpkin Pie Filling
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Prepare the Filling:
- In a large bowl, whisk together the pumpkin puree, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves (if using).
- Beat in the eggs, then stir in the heavy cream and milk until the mixture is smooth.
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Fill the Pie Crust:
- Pour the pumpkin filling into the pre-baked pie crust.
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Bake the Pie:
- Bake the pie in the preheated oven at 375°F (190°C) for 50-60 minutes, or until the filling is set and the crust is golden brown. The center should be slightly firm but will continue to set as it cools.
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Cool the Pie:
- Allow the pie to cool completely on a wire rack before serving. This helps the filling set properly and makes for easier slicing.
Serving
- Garnish: Serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
- Storage: Store the pie in the refrigerator for up to 4 days. You can also freeze the pie, wrapped tightly in plastic wrap and aluminum foil, for up to 1-2 months. Thaw in the refrigerator before serving.
This classic pumpkin pie recipe will fill your kitchen with wonderful fall aromas and provide a comforting, delicious dessert for any occasion. Enjoy!
