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Easy Pumpkin Pie Recipe

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★★★★★

4.5 from 67 reviews

This classic Pumpkin Pie recipe features a flaky, buttery crust and a creamy, spiced pumpkin filling. Perfect for fall celebrations, it balances sweet and warm flavors with a smooth texture, making it an irresistible dessert for holiday tables and cozy gatherings.

Ingredients

Scale

For the Crust

  • 1 1/2 cups (190g) all-purpose flour, spooned and leveled for accuracy
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 4–6 tablespoons (60-90ml) ice water

For the Filling

  • 1 can (15oz/425g) pure pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 tablespoon (15g) pumpkin pie spice
  • 1 cup (240ml) heavy cream
  • 1 teaspoon (5ml) vanilla extract

Instructions

  1. Make the Crust: In a large bowl, combine the all-purpose flour and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough holds together. Wrap the dough in plastic and chill it in the refrigerator for one hour to develop a flaky texture.
  2. Roll and Shape: After chilling, lightly flour a surface and roll out the dough to fit a 9-inch pie dish. Carefully transfer the rolled dough to the dish, trim excess edges, and crimp the edges with your fingers or a fork for a decorative finish. Place the crust back in the refrigerator to keep firm while preparing the filling.
  3. Mix the Filling: In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, pumpkin pie spice, heavy cream, and vanilla extract until the mixture is silky smooth and free of lumps. This ensures a creamy, flavorful filling without grit.
  4. Bake It Up: Preheat the oven to 425°F (220°C). Pour the filling into the chilled pie crust and bake for 15 minutes at this temperature. Then, reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes more. The pie is done when the center jiggles slightly but is set around the edges. Avoid overbaking to prevent cracking.
  5. Cool and Serve: Let the pumpkin pie cool on a wire rack for at least two hours before slicing to achieve clean cuts. If not serving immediately, refrigerate the pie to enhance its flavor and texture. This pie tastes even better the next day.

Notes

  • Chilling the dough is key to achieving a flaky crust, so don’t skip the resting time.
  • Use pure pumpkin puree, not pumpkin pie filling, for proper flavor and texture.
  • Room temperature eggs help create a smoother filling.
  • Watch the pie during baking to avoid overcooking which causes cracks.
  • Letting the pie cool fully before slicing ensures neat slices.
  • The pie can be made a day ahead and kept refrigerated to develop flavors.

Keywords: pumpkin pie, fall dessert, Thanksgiving pie, pumpkin pie recipe, classic pumpkin pie

Find it online: https://deliciousdishspot.com/easy-pumpkin-pie-recipe/