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Classic Pumpkin Pie

Pumpkin Pie is a classic recipe bursting with fall flavors and a rich, smooth, creamy texture. It is made with an easy and buttery homemade pie crust and served with whipped cream.

Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Servings: 10 slices
Calories: 529 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust:
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1 cup butter diced into 1/4" pieces
  • 6 tablespoons ice water
Pumpkin Pie Filling:
  • 2 cups pumpkin puree from a sugar pumpkin OR 1 15-ounce can of pumpkin purée
  • 1/3 cup unsalted butter melted
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • 1/4 cup maple syrup
  • 1 cup heavy cream
  • 2 large eggs
  • 2 egg yolks
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
Egg Wash:
  • 1 large egg beaten
  • 1 tablespoon milk
Cinnamon Whipped Cream:
  • 2 cups heavy whipping cream cold
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
Garnish:
  • candy pumpkins

Instructions

Pie Crust:
    Cup of Yum
  1. Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.
  2. Add very cold diced butter and pulse again until the mixture looks dry and like coarse crumbs.
  3. Add ice water and pulse just until moist, small clumps are formed. Pause and tough the dough with your fingers. If it sticks together, you have added enough water. If it's still too dry, add more water, a teaspoon at a time. Be careful not to add too much water, or the dough will be sticky.
  4. Make a ball and place the dough onto a clean work surface. Divide it in half, form two balls, and press them into two disks. Cover with plastic wrap and refrigerate for 1 hour before using.
Filling:
  1. Beat the eggs and egg yolks in a large bowl. Mix in the brown sugar, white sugar, salt, cinnamon, ground ginger, nutmeg, ground cloves, and flour.
  2. Mix in the pumpkin purée, maple syrup, and melted butter.
  3. Add the cream and stir together until everything is well combined.
Assemble the Pie:
  1. Roll out one of the chilled dough disks on a floured work surface, making a circle 12 inches in diameter. Leave the other one for a different pie or to use to make dough leaves to decorate the pie.
  2. Carefully place the dough into a 9×2 inch pie dish and tuck it in with your fingers. Trim excess dough off the edges and flute the edges.
  3. Spread the filling into the prepared crust. Brush the edges with egg wash.
Bake:
  1. Preheat oven to 425 degrees F.
  2. Bake for 15 minutes, lower the temperature to 350 degrees. Bake for 45 to 55 minutes more or until a knife tip inserted into the center comes out just a bit wet but relatively clean. The center should be just barely jiggly.
  3. Place the pie on a cooling rack and allow it to cool to room temperature for at least 1 hour before serving.
Cinnamon Whipped Cream:
  1. Add cream, sugar, vanilla, and cinnamon to a large bowl.
  2. Using a hand mixer or stand mixer, whisk at a slow-medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
  3. Add the whipped cream to a pastry bag fitted with a star piping tip, and pipe it onto the pie right before serving.
  4. Garnish with candy pumpkins.

Nutrition Information

Calories 529kcal (26%) Carbohydrates 61g (20%) Protein 8g (16%) Fat 29g (45%) Saturated Fat 9g (45%) Cholesterol 109mg (36%) Sodium 387mg (16%) Potassium 349mg (10%) Fiber 4g (16%) Sugar 34g (68%) Vitamin A 8943IU (179%) Vitamin C 2mg (2%) Calcium 185mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 10slices

Amount Per Serving

Calories 529

% Daily Value*

Calories 529kcal 26%
Carbohydrates 61g 20%
Protein 8g 16%
Fat 29g 45%
Saturated Fat 9g 45%
Cholesterol 109mg 36%
Sodium 387mg 16%
Potassium 349mg 7%
Fiber 4g 16%
Sugar 34g 68%
Vitamin A 8943IU 179%
Vitamin C 2mg 2%
Calcium 185mg 19%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.