Pumpkin Pie is a classic dessert that embodies the flavors of fall with its rich, spiced filling and buttery crust. Perfect for Thanksgiving or any autumn gathering, this pie is sure to become a favorite.
Pumpkin Pie
Why This Pumpkin Pie Is the Best
- Rich and Creamy Filling: The combination of pumpkin puree, eggs, and cream creates a smooth and creamy filling.
- Warm Spices: A blend of cinnamon, nutmeg, and cloves adds a warm and comforting flavor.
- Buttery Crust: The flaky, buttery crust provides the perfect base for the rich filling.
- Simple and Elegant: This pie is easy to make but looks and tastes elegant, making it perfect for entertaining.
Perfect for Any Occasion
Whether you’re celebrating, hosting a fall gathering, or simply craving a delicious dessert, this Pumpkin Pie is the perfect choice. The combination of rich filling, warm spices, and buttery crust makes it a crowd-pleaser that everyone will enjoy.
Ingredient Notes
Crust:
- All-purpose flour: Forms the base of the crust, providing structure while keeping it light and flaky.
- Granulated sugar: Adds a subtle sweetness to balance the savory butter in the crust.
- Salt: Enhances the flavor and balances the sweetness, helping to bring out the buttery taste.
- Unsalted butter: The key to a flaky, tender crust, the butter melts and creates layers, resulting in a crisp, buttery texture.
- Ice water: Binds the dough together, ensuring the crust is soft and pliable without becoming tough.
- Large egg white: Brushed on the crust to create a barrier that prevents the filling from making it soggy, while adding a glossy finish.
Filling:
- Light brown sugar and granulated sugar: These provide sweetness, with the brown sugar adding a slight caramel flavor that complements the pumpkin.
- Ground cinnamon, ginger, nutmeg, and cloves: Classic pumpkin pie spices that give the filling its warm, spiced flavor, enhancing the natural sweetness of the pumpkin.
- Pumpkin: The star ingredient, bringing moisture, texture, and a rich, earthy flavor to the pie.
- Vanilla extract: Adds a hint of sweetness and warmth, rounding out the flavor of the spices and pumpkin.
- Sour cream: Adds richness and a slight tang, balancing the sweetness and enhancing the creaminess of the filling.
- Heavy cream and milk: Create a smooth, creamy texture while adding richness to the filling, making the pie custardy and silky.
- Cornstarch: Thickens the filling, ensuring it sets properly while maintaining a smooth texture.
- Salt: Balances the sweetness and enhances the flavor of the spices and pumpkin.
- Large eggs and egg yolks: Provide structure to the filling, helping it to set into a creamy, custard-like texture while also adding richness.
Tips for Making the Best Pumpkin Pie
- Use Fresh Ingredients: For the best flavor, use fresh, high-quality pumpkin puree and spices.
- Blind Bake the Crust: Blind baking the crust ensures it stays crisp and doesn’t become soggy.
- Don’t Overbake: Bake the pie just until the center is set but still slightly jiggly to ensure a creamy texture.
- Let It Cool: Allow the pie to cool completely before slicing to ensure clean cuts and a firm filling.
Serving Suggestions
- With Whipped Cream: Serve Pumpkin Pie with a dollop of whipped cream for a classic and delicious pairing.
- With a Scoop of Ice Cream: Pair the pie with a scoop of vanilla ice cream for an extra indulgent dessert.
- With Fresh Fruit: Garnish with fresh berries or a slice of orange for a refreshing contrast.
- With a Cup of Coffee: Enjoy a slice of pie with a hot cup of coffee for a cozy treat.
A Must Try
There’s nothing quite like the taste of homemade Pumpkin Pie. This dish is the perfect way to treat yourself or your loved ones to something special. Rich, spiced, and irresistibly delicious, it’s sure to become a favorite in your home.
More Delicious Pumpkin Recipes to Try!
Pumpkin Pie
Whether you’re celebrating, hosting a fall gathering, or simply craving a delicious dessert, this Pumpkin Pie is the perfect choice. The combination of rich filling, warm spices, and buttery crust makes it a crowd-pleaser that everyone will enjoy.
Ingredients
Crust
- 1 cup + 1 tablespoon 152g all-purpose flour (scoop and level to measure)
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup 113g unsalted butter, diced small
- 3 to 5 tablespoons ice water
- 1 large egg white whisked (save the yolk for the filling)
Filling
- 3/4 cup 160g packed light brown sugar
- 1/4 cup 55g granulated sugar
- 1 1/2 teaspoons McCormick Ground Cinnamon
- 1/2 teaspoon McCormick Ground Ginger
- 1/2 teaspoon McCormick Ground Nutmeg
- 1/8 teaspoon McCormick Ground Cloves
- 1 15 oz can pumpkin (not pumpkin pie mix!)
- 1 teaspoon vanilla extract
- 1/3 cup 80g sour cream
- 3/4 cup 175ml heavy cream
- 1/2 cup 120ml milk (anything but skim)
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 2 large eggs
- 2 large egg yolks
Instructions
For the crust:
- In a large mixing bowl, whisk together flour, sugar, and salt.
- Add the butter and use a pastry blender to cut it into the flour mixture until it's evenly distributed, and you have larger pea-sized clumps throughout.
- Drizzle in ice water, one tablespoon at a time, and toss the mixture with a rubber spatula after each addition. Continue until the mixture comes together in larger clumps and can hold its shape when pressed together.
- Form the dough into a ball, then pat and press it into a 6-inch disk. Wrap it in plastic wrap and chill it in the refrigerator for 1-2 hours.
- Roll out the chilled dough on a well-floured surface to create a 13-inch round. Transfer it to a 9-inch, 2-inch deep pie plate. Fold about 1/4 inch of the outer edge underneath to create a small flute design.
- Chill the pie crust in the refrigerator for 30 minutes. In the meantime, preheat your oven to 425 degrees Fahrenheit.
- Place a sheet of heavy-duty foil or crinkled, then flattened-out parchment paper over the crust. Fill the crust with dry beans or pie weights. Bake for 10 minutes.
- Remove the beans and foil, and continue to bake for an additional 5-8 minutes, or until the crust appears slightly dry.
- After removing it from the oven, immediately brush the crust all over with a thin layer of egg white. Set it aside and reduce the oven temperature to 350 degrees Fahrenheit.
For the filling:
- In a mixing bowl, whisk together brown sugar, granulated sugar, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves while breaking up any clumps of brown sugar with your fingertips.
- Add the eggs and egg yolks, and whisk until well blended. Mix in the pumpkin and vanilla.
- Next, whisk in the heavy cream, milk, and sour cream until fully combined.
- Pour the filling into the prepared pie crust.
- Tent the edges of the crust loosely with a ring made of foil, leaving room for the pie filling to expand slightly.
- Bake in a preheated 350-degree Fahrenheit oven for 55 to 70 minutes, or until the edges are nearly set but the center still jiggles slightly.
- Allow the pie to cool on a wire rack for at least 2 hours before serving. For a chilled pie, refrigerate for an additional 3 hours after it reaches room temperature.
- Store the pie in the refrigerator and serve it with sweetened whipped cream when ready. Enjoy!
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Pumpkin Pie