Classic Pumpkin Pie Recipe
User Reviews
5
Classic Pumpkin Pie Recipe
Description
The recipe begins with rolling out a chilled pie dough disk and lining a deep pie pan. The crust edge is folded and crimped before chilling to help prevent shrinking during baking. Blind baking the crust with parchment and pie weights sets the dough and starts browning. Removing the weights and brushing the warm crust inside with egg white creates a seal to prevent sogginess from the pumpkin filling. After a brief additional bake, the crust cools before filling.
The pumpkin custard is prepared by blending pumpkin puree with eggs, egg yolks, sugars, pumpkin pie spice, cinnamon, salt, vanilla extract, and evaporated milk at room temperature. This mixture is poured into the crust and baked until the filling is set but still slightly jiggly in the center. This produces a creamy custard with signature pumpkin flavor and warm spices.
For serving, whipped cream is made by beating heavy cream with sugar, vanilla, and a splash of golden rum to add richness and a subtle boozy note. The cream is dolloped on the pie slices, balancing the sweet spiced filling with fresh dairy.
Ingredients
For the Pumpkin Pie:
- 1 pie crust (1 disk or half of our pie crust recipe)
- 1 egg to brush inside hot crust, white
- 15 oz pumpkin puree room temperature (Libby’s brand works best, Libby's brand
- 1 egg plus 3 egg yolks, room temp, large
- 1/2 cup light brown sugar packed (break up any clumps before adding)
- 1/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 12 oz evaporated milk room temperature
Whipped Cream
- 1 cup heavy whipping cream
- 3 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/2 Tbsp rum golden
Instructions
Prepare the Pie Crust:
- Roll 1 chilled pie disk to a 12” diameter circle. Transfer to a deep 9” glass pie pan.
- Fold the excess dough behind the crust under at the edge to build up the edge for crimping then crimp the edge. Cover with plastic wrap and freeze for 30 minutes or refrigerate 1 hour, which will help the crust bake more evenly without sliding down.
Blind Baking the Crust:
- Preheat oven to 425˚F. Line the center of your chilled pie crust with a 9-10″ ring of crinkled up parchment paper and fill about 3/4 full with dry beans or pie weights. Bake 17 minutes or until edges are starting to turn golden.
- Remove pie weights, prick the bottom of the crust all over with a fork, brush the inside of the pie crust with egg white and place back in the oven without weights for 5 minutes or until the center looks dry. The egg white creates a barrier so the filling doesn’t soak into the crust. Cool completely to room temp before adding the filling.
Make Pumpkin Pie Filling and Bake:
- In a large mixing bowl, whisk together pumpkin puree, egg and yolks, brown and granulated sugar, vanilla extract, salt, pumpkin spice, and cinnamon until well combined.
- Add evaporated milk and whisk until blended and all of the bubbles are gone from the batter. Tap bowl against the counter a few times to knock out any extra bubbles. Pour into pre-baked and cooled crust.
- Reduce oven temperature to 350˚F and bake 55-60 minutes until the pie is nearly set. It should be completely set at the edges with just a slightly loose center. It should be barely wobbly like a cheesecake.
- Cool completely on a wire rack until room temp (3 hours) then serve or refrigerate if not serving the same day.
Make the Rum Whipped Cream:
- In a mixing bowl with the whisk attachment, beat on medium speed with the whisk attachment or egg beaters for 1 minute until soft peaks form.
- Add 3 Tbsp sugar, 1/2 Tbsp rum, and 1/2vanilla and beat on medium-high speed until medium peaks form.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbs | 36g | |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 59mg | 20% |
| Sodium | 248mg | 10% |
| Potassium | 251mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 7073IU | 141% |
| Vitamin C | 3mg | 3% |
| Calcium | 133mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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