Ultimate Pumpkin Pie
Indulge in the warm, spiced flavors of autumn with this Ultimate Pumpkin Pie recipe, the perfect centerpiece for any fall or holiday gathering. Featuring a flaky, buttery homemade crust and a silky, spiced pumpkin filling infused with cinnamon, ginger, and nutmeg, this pie strikes the ideal balance of sweetness and seasonal spice. Elevate your dessert game with a rich custard made from real pumpkin puree, heavy cream, and a hint of vanilla, baked to perfection for a luscious texture with just the right amount of wobble. Whether topped with a dollop of whipped cream or a sprinkle of cinnamon, every bite of this homemade pumpkin pie is a comforting celebration of fall’s finest flavors. Perfect for Thanksgiving or any cozy occasion, this classic dessert is a must-try for pumpkin lovers!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 170 grams unsalted butter (cold, diced)
- 2 tablespoons granulated sugar
- 3 tablespoons ice water
- 450 grams pumpkin puree
- 150 grams brown sugar
- 50 grams granulated sugar
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 2 eggs
- 1 egg yolks
- 120 milliliters heavy cream
- 120 milliliters whole milk
- 1 teaspoon vanilla extract
Instructions
In a large mixing bowl, combine the all-purpose flour, 2 tablespoons of sugar, and a pinch of salt. Add the cold, diced unsalted butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Slowly drizzle in the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the dish, trim any overhang, and crimp the edges. Freeze the crust for 15 minutes.
Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5 minutes. Let the crust cool completely.
In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until smooth.
Whisk in the eggs and egg yolk one at a time, ensuring each is fully incorporated before adding the next.
Gradually stir in the heavy cream, whole milk, and vanilla extract until the filling is well combined and creamy.
Pour the filling into the cooled pie crust. Smooth the top with a spatula.
Reduce the oven temperature to 175°C (350°F) and bake the pie for 50–55 minutes, or until the filling is set but slightly wobbly in the center.
Remove the pie from the oven and let it cool to room temperature on a wire rack. Refrigerate for at least 2 hours before serving.
Slice and serve with whipped cream or a dusting of cinnamon if desired.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 30.9 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 241 mg | 5% | |
*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.
