Best Ever Pumpkin Pie
Rich pumpkin custard seasoned with warm spices — cinnamon, ginger, and clove — fills a crisp, flaky pastry shell in this Best Ever Pumpkin Pie. The filling sets to a smooth, sliceable consistency during about 55 minutes of baking, making it a reliable choice for any fall or holiday spread.
Equipment
- 9-inch pie pan
- Mixing Bowls
- Whisk
- Rolling pin
- Food processor (optional)
- Oven
Ingredients
Crust
- 1 ¼ cups all-purpose flour preferably unbleached
- ½ teaspoon salt fine sea salt
- ½ cup unsalted butter cold and diced
- 3 tablespoons ice water more as needed
Filling
- 15 ounce pumpkin purée preferably homemade
- ¾ cup granulated sugar or light brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg freshly grated
- 2 large eggs
- 1 ½ cups heavy cream
- ½ teaspoon vanilla extract pure
Instructions
Make the Crust:
- In a medium mixing bowl, combine the flour and salt. Add the cold, diced butter and use a food processor or your fingertips to work it into the flour until it resembles coarse crumbs. Sensory cue: Cool, crumbly mixture.
- Gradually add ice water, one tablespoon at a time, mixing gently until dough holds together when pinched. Avoid overmixing. Wrap the dough in plastic and chill for at least 30 minutes.
- Preheat the oven to 350°F (175°C) as you prepare the filling.
Prepare the Filling:
- In a large mixing bowl, whisk together the pumpkin purée, sugar, cinnamon, ginger, nutmeg, and salt until smooth. Sensory cue: Fragrant, spiced mixture.
- Whisk in the eggs, one at a time, until well incorporated, followed by the heavy cream and vanilla. Mix until smooth.Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Carefully transfer it to the pan, trimming the edges and crimping them decoratively.Pour the filling into the prepared crust, smoothing the top with a spatula.Bake in the preheated oven for about 50-60 minutes or until the filling is set and a knife inserted in the center comes out almost clean. Sensory cue: Lightly browned, firm filling.
- Let cool on a wire rack.
Notes
Tammy’s Tips
- For a richer flavor, use a combination of dark and light brown sugar instead of granulated sugar.
- Make the crust dough a day ahead to save time and enhance its flavor through resting.
- Try adding a touch of cardamom to the filling for a unique twist.
Nutrition
Calories: 435kcalCarbohydrates: 40gProtein: 6gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 127mgSodium: 180mgPotassium: 197mgFiber: 2gSugar: 22gVitamin A: 9351IUVitamin C: 3mgCalcium: 60mgIron: 2mg
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