Classic Pumpkin Pie
User Reviews
4.7
Classic Pumpkin Pie
Description
The pie starts with a single crust rolled out and gently fitted into a 9-inch pie plate, chilled, and prebaked using pie weights to prevent shrinkage and underbaked bottoms. The filling is a blend of pumpkin puree, granulated and brown sugars, salt, cinnamon, nutmeg, ginger, cloves, and vanilla. Eggs and a mix of heavy cream and milk create a smooth, silky custard when combined. The pie is baked initially at a high temperature to set edges, then lowered to complete baking until just set but not cracked.
The spices give the filling warm, earthy notes, complementing the natural sweetness of pumpkin. The prebaked crust remains flaky and crisp, supporting the creamy filling. The texture is smooth and custardy, with aromatic spices rounding the flavor.
This classic pumpkin pie is suitable for autumn or holiday meals and pairs well with whipped cream. It is best served fully cooled, allowing the filling to firm. The pie can be refrigerated after cooling to maintain freshness.
Prebaking the crust helps avoid a gummy bottom, but if omitted, refrigerate the crust to prevent shrinking during baking. When using homemade pumpkin puree, be sure it is smooth to avoid graininess in the filling. Baking on a sheet helps catch spills and facilitates easier handling.
Ingredients
Crust:
- 1 pie crust single crust, for 9-inch pie plate, see note
Filling:
- 2 cups pumpkin puree 15-ounce can, see note
- ½ cup granulated sugar
- ½ cup brown sugar lightly packed
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- Pinch cloves
- 1 teaspoon vanilla extract
- 2 egg large
- 2 egg large yolks
- ⅔ cup heavy cream
- ½ cup milk or half-and-half
Instructions
- Roll out the pie crust (see this post for a step-by-step) and gently place it into a 9-inch pie plate, trimming and fluting the edges. Cover and refrigerate for at least an hour (or up to a day or so).
- Preheat the oven to 425 degrees F. Line the crust with foil and pour in dried beans or pie weights (I've even used wheat berries) until completely full. Bake the pie crust for 15 minutes. Gently remove the foil and weights (or beans) and bake another 10 minutes until the dough no longer looks raw on the bottom. Remove from the oven while preparing the filling.
- In a large bowl, whisk together the pumpkin, sugars, salt, cinnamon, nutmeg, ginger, cloves and vanilla until well-combined. Add the eggs, cream and milk and whisk until smooth (don't overmix or the pie will have a tendency to crack).
- Place the pie shell on a baking sheet and pour the filling into the warm pie shell.
- Bake for 10 minutes, without removing the pie, reduce the temperature to 350 degrees F and bake for 45-55 minutes longer until the pie is set and golden on top. If the crust starts to overbrown, cover it with foil strips or a pie shield partway through baking.
- Serve with a dollop of sweetened whipped cream, if desired.
Notes
- Prebaking the pie crust prevents a soggy bottom and gives a flaky texture but can be skipped if preferred; always chill the crust to avoid shrinkage.
- Smooth homemade pumpkin puree should be processed thoroughly to prevent a grainy texture in the pie filling.
- Baking the pie on a sheet pan helps contain any spills and makes handling easier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Slices (one 9-inch pie)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 330kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 118mg | 39% |
| Sodium | 271mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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