The Perfect Pumpkin Pie Recipe
This classic dessert showcases a creamy and smooth pumpkin filling with just the right amount of spice, all encased in a flaky and buttery crust.
Servings 4 People
Calories 323kcal
Equipment
- 1 Mixing bowl
Ingredients
Pumpkin Puree:
- Start with 2 cups of homemade pumpkin puree or canned pumpkin. Make sure to use pure pumpkin puree and not pumpkin pie filling, which already contains added spices and sweeteners.
Sweetener:
- You'll need 3/4 cup of granulated sugar or a combination of brown sugar and granulated sugar. The sweetness can be adjusted to your preference.
Spices:
- The key spices for pumpkin pie are cinnamon, ginger, nutmeg, and cloves. Use 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon of nutmeg, and a pinch of cloves.
Eggs:
- Two large eggs will act as binders and help set the pie filling.
Evaporated Milk:
- Use 1 cup of evaporated milk to create a rich and creamy texture. You can substitute with half-and-half or heavy cream for a denser pie.
Pie Crust:
- For the crust, you can choose between a homemade buttery crust or a pre-made store-bought one. If you decide to make your own, you'll need all-purpose flour, butter, salt, sugar, and ice water.
Instructions
- Prepare the Pie Crust: If you're making a homemade crust, start by combining the flour, salt, and sugar in a large mixing bowl. Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, and mix until the dough comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Crust: Remove one disk of dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll out the dough into a circle that's about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edges.
- Pre-bake the Crust: To prevent a soggy bottom crust, it's recommended to pre-bake the crust before adding the filling. Line the pie crust with parchment paper or aluminum foil, then fill with pie weights, dried beans, or rice. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper, then bake for an additional 5 minutes until the crust is lightly golden. Set aside to cool while you prepare the filling.
- Make the Pumpkin Filling: In a large mixing bowl, combine the pumpkin puree, sugar, spices, and a pinch of salt. Mix until well combined. In a separate bowl, whisk together the eggs and evaporated milk until smooth. Gradually pour the egg mixture into the pumpkin mixture, stirring until everything is evenly incorporated.
- Fill the Pie Crust: Pour the pumpkin filling into the pre-baked pie crust, spreading it evenly. Gently tap the pie dish on the counter to release any air bubbles. If desired, you can create decorative edges by crimping the crust with your fingers or using a fork.
- Bake the Pie: Place the pie on a baking sheet to catch any drips, and carefully transfer it to the preheated oven. Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for another 40-50 minutes, or until the filling is set around the edges but still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover it with aluminum foil.
- Cool and Serve: Once the pie is done baking, remove it from the oven and place it on a wire rack to cool completely. Allow the pie to cool for at least 2 hours before serving to allow the filling to set. Serve at room temperature or chilled, and optionally garnish with whipped cream or a sprinkle of cinnamon.
Notes
Tips for a Flaky Pie Crust
- Keep your ingredients cold: Cold butter and ice water are essential for achieving a flaky pie crust. Chill the butter in the refrigerator before using, and use ice water to prevent the butter from melting.
- Don't overwork the dough: Overmixing the dough can lead to a tough crust. Mix the ingredients until just combined, and avoid kneading or overhandling the dough.
- Rest the dough: After making the dough, let it rest in the refrigerator for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out.
- Use a light touch when rolling out the dough: Roll the dough gently, applying even pressure, and occasionally rotating it to maintain an even thickness. Be careful not to stretch the dough as this can cause it to shrink during baking.
- Pre-bake the crust: Pre-baking the crust before adding the filling helps to ensure a crisp and flaky crust, especially when dealing with a moist filling like pumpkin pie.
Nutrition
Serving: 133g | Calories: 323kcal | Carbohydrates: 46g | Protein: 5.2g | Fat: 13g