Deep Dish Pumpkin Pie
Indulge in the ultimate fall dessert with this Deep Dish Pumpkin Pie, a show-stopping classic elevated to new heights. Featuring a buttery, homemade crust that’s golden and flaky, this pie cradles a rich, creamy pumpkin filling spiced with cinnamon, ginger, nutmeg, and cloves for that signature autumn warmth. The deep-dish design makes every slice extra satisfying, while the combination of heavy cream and whole milk lends a luxurious texture to the filling. Perfectly baked to achieve a silky, slightly jiggly center, this pie is a must-have for holiday tables or cozy gatherings. Serve it chilled or at room temperature with a generous dollop of whipped cream for an unforgettable treat that’s as impressive as it is delicious.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.25 cups Unsalted butter (cold, cubed)
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Salt
- 6 tablespoons Ice water
- 2 cups Pumpkin puree
- 0.75 cups Light brown sugar
- 0.25 cups Granulated sugar
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 3 units Eggs (large)
- 1 cup Heavy cream
- 0.5 cups Whole milk
- 1.5 teaspoons Vanilla extract
Instructions
In a large bowl, whisk together the flour, sugar, and salt for the crust.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Add the ice water one tablespoon at a time, mixing gently with a fork 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 (or up to 2 days).
Preheat your oven to 375°F (190°C).
Roll out one disk of dough on a lightly floured surface into a 14-inch circle. Carefully transfer the dough to a deep 9-inch pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough and crimp the edges, if desired.
In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt for the filling.
Beat in the eggs one at a time, followed by the heavy cream, milk, and vanilla extract. Whisk until the mixture is completely smooth.
Pour the pumpkin filling into the prepared crust, smoothing the top with a spatula.
Bake the pie in the preheated oven for 60-75 minutes, or until the filling is set around the edges and slightly jiggly in the center.
If the crust begins to brown too quickly, cover the edges with aluminum foil to prevent over-browning.
Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 4 hours before serving to allow the filling to fully set.
Serve chilled or at room temperature with a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
5417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.3 g | 457% | |
| Saturated Fat | 211.2 g | 1056% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1465 mg | 488% | |
| Sodium | 2847 mg | 124% | |
| Total Carbohydrate | 493.3 g | 179% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 237.5 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 597 mg | 46% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 1991 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
