Vanderbilts Rich Old Fashioned Pumpkin Pie
Indulge in the timeless elegance of Vanderbilt's Rich Old Fashioned Pumpkin Pie, a dessert that embodies classic autumnal flavors with a touch of sophistication. This pie features a buttery, flaky homemade crust that cradles a velvety, spiced pumpkin filling made from creamy heavy cream, packed brown sugar, and the perfect balance of cinnamon, ginger, nutmeg, and cloves. Topped with a dollop of whipped cream, this decadent treat is perfect for elevating your Thanksgiving table or any fall gathering. With its rich, nostalgic flavor and luxurious texture, this pumpkin pie recipe is a must-have for anyone who cherishes the comforting taste of old-fashioned baking. Plus, it’s surprisingly simple to prepare, making it suitable for both seasoned bakers and beginners alike.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 0.5 teaspoon Salt
- 6 tablespoons Ice water
- 2 cups Canned pumpkin puree
- 1 cup Heavy cream
- 1 cup Brown sugar (packed)
- 0.5 cup Granulated sugar
- 4 whole Eggs
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 teaspoon Vanilla extract
- Whipped cream (for garnish)
Instructions
In a large bowl, combine the flour and salt for the crust. Using a pastry cutter or your fingers, cut in the cold, cubed butter until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together into a ball. Divide into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out one disk of dough into a circle about 12 inches in diameter. Transfer the dough to a 9-inch pie dish, trim the edges, and flute or crimp as desired. Place the crust in the refrigerator while preparing the filling.
In a medium-sized mixing bowl, whisk together the canned pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth and well combined.
Pour the pumpkin filling into the chilled pie crust, smoothing out the top with a spatula.
Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set and no longer jiggles in the center. Check the crust midway—if it's browning too fast, cover the edges with foil or a pie shield.
Remove the pie from the oven and allow it to cool completely on a wire rack, about 2 hours.
Once cooled, store in the refrigerator until ready to serve. Top slices with whipped cream if desired and enjoy your Vanderbilt’s Rich Old Fashioned Pumpkin Pie!
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 23.1 g | 115% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 43.6 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 244 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.
