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Homemade pumpkin pie topped with whipped cream on a rustic wooden table.

Pumpkin Pie

A heartwarming and classic pumpkin pie recipe that combines traditional flavors with a quick, efficient process. Perfect for autumn gatherings.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert, Holiday
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour for a flaky texture
  • 0.5 teaspoon salt to enhance flavors
  • 0.5 cups unsalted butter, chilled and cut into cubes for richness
  • 4-5 tablespoons ice water adjust as needed
For the Filling
  • 2 cups canned pumpkin puree ensure it’s pure pumpkin, not pie filling
  • 1 cup heavy cream for creaminess
  • 3 large eggs to bind ingredients
  • 0.75 cups brown sugar for depth of flavor
  • 0.5 teaspoon ground cinnamon classic fall spice
  • 0.25 teaspoon ground ginger for warmth
  • 0.25 teaspoon ground nutmeg adds a distinctive taste
  • 0.25 teaspoon salt to balance sweetness
  • 1 teaspoon vanilla extract for aroma

Method
 

Preparation
  1. In a large mixing bowl, combine the flour and salt, whisking them together.
  2. Add in the cold butter cubes and use a pastry cutter (or your fingers) to blend the mixture until it resembles coarse crumbs, about 5 minutes.
  3. Gradually add ice water, one tablespoon at a time, mixing gently until the dough holds together without being sticky.
  4. Form the dough into a ball, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
Preheat and Roll
  1. Preheat your oven to 425°F (220°C).
  2. On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish.
Assemble the Pie
  1. Carefully place the rolled dough in the pie dish and trim any excess. Crimp the edges with your fingers for decoration.
  2. Prick the bottom of the crust with a fork to prevent bubbling.
  3. In a separate bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, spices, salt, and vanilla extract until smooth.
Bake
  1. Pour the filling into the crust. Bake in the preheated oven at 425°F (220°C) for 15 minutes.
  2. Reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the filling is set and a knife inserted in the center comes out clean.
  3. Let the pie cool on a wire rack for at least 2 hours before serving, allowing the filling to firm up.

Notes

For a perfect crust, ensure your butter is very cold when you mix it into the flour. Avoid overmixing the dough, as this can lead to a tough crust. If you’re short on time, you can use a store-bought pie crust. To make it gluten-free, substitute with a gluten-free all-purpose flour blend. For a dairy-free version, use coconut cream instead of heavy cream. Storage: Keep leftover pie covered in the fridge for up to 4 days. You can also freeze portions for up to 2 months; just thaw overnight in the fridge before serving. Reheating: Warm slices in the oven at a low temperature or enjoy cold—whichever you prefer!