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Perfect Classic Pumpkin Pie Recipe

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A rich, silky pumpkin custard pie with a flaky homemade crust and balanced warm spices, topped with fresh whipped cream. This recipe uses roasted pumpkin puree for deep flavor and avoids common pitfalls like cracking or soggy bottoms.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour, sifted
  • ½ cup unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 3–4 tablespoons ice water
  • 15 ounces pumpkin puree (homemade roasted or high-quality canned)
  • 1 ½ cups heavy cream
  • ½ cup whole milk
  • 2 large eggs plus 1 egg yolk
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, very cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon pure vanilla extract

Instructions

  1. In a large bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs with pea-sized butter pieces.
  2. Add ice water one tablespoon at a time, mixing gently until dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least one hour.
  3. Preheat oven to 425°F (220°C). In a large bowl, whisk pumpkin puree, heavy cream, and milk until smooth.
  4. In a separate bowl, whisk eggs, egg yolk, granulated sugar, and brown sugar until combined.
  5. Slowly pour egg mixture into pumpkin mixture, whisking constantly. Stir in cinnamon, ginger, nutmeg, allspice, salt, and vanilla.
  6. Roll chilled dough into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, press gently, trim excess, and crimp edges.
  7. Optional: Blind bake crust at 425°F for 15 minutes with weights, then 5 minutes without weights.
  8. Reduce oven temperature to 350°F (175°C). Pour filling into crust.
  9. Bake at 350°F for 50-60 minutes until edges are set but center has a slight jiggle.
  10. Cool completely on a wire rack for at least 3-4 hours or overnight.
  11. While pie cools, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
  12. Serve slices topped with homemade whipped cream.

Notes

Ensure butter and cream are cold until mixing to ensure a flaky crust. Do not overbake the pie; the center should still jiggle slightly as it will firm up while cooling. For a crispier crust, blind bake the crust before adding filling. The pie tastes better after sitting for a day as flavors meld.

Nutrition

Keywords: pumpkin pie, classic pumpkin pie, homemade pumpkin pie, Thanksgiving dessert, holiday baking, pumpkin custard, flaky pie crust

Find it online: https://lirafood.com/perfect-classic-pumpkin-pie-recipe/