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Classic Pumpkin Pie: Easy Homemade Fall Dessert Recipe

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This classic pumpkin pie features a silky, spiced filling in a flaky homemade crust. It’s the perfect fall dessert, made with simple ingredients and a few key techniques for a crowd-pleasing result.

Ingredients

Scale
  • 1 ¼ cups (150g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, very cold and cut into small cubes
  • 3–4 tablespoons ice water
  • 1 can (15 oz) pumpkin puree
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Crust: In a medium bowl, whisk together flour and salt. Add cold, cubed butter. Using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse meal with some pea-sized butter pieces. Drizzle in 3 tablespoons ice water and stir with a fork until dough just comes together. Add another tablespoon if too dry. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Blind-Bake the Crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough to a 12-inch circle. Transfer to a 9-inch pie dish, pressing into bottom and up sides. Trim excess and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake 5 more minutes until bottom looks dry and lightly golden. Set aside to cool slightly.
  3. Prepare the Filling: In a small bowl, whisk together sugar, cinnamon, ginger, nutmeg, cloves, and salt. In a large bowl, whisk eggs until frothy. Gradually add sugar-spice mixture and whisk until smooth. Add pumpkin puree and whisk until fully combined. Slowly pour in heavy cream and vanilla extract, whisking constantly until smooth and slightly thick.
  4. Bake the Pie: Pour filling into pre-baked crust. Place pie on a baking sheet. Bake at 375°F (190°C) for 15 minutes. Reduce oven temperature to 350°F (175°C) and bake for 30-40 minutes more, until edges are set but center still jiggles slightly. If crust edges brown too quickly, cover with foil or a pie shield.
  5. Cool Completely: Transfer pie to a wire rack and cool completely at room temperature, about 2-3 hours. Once cooled, refrigerate until ready to serve.

Notes

Don’t overmix the filling to avoid cracks. Toast spices in a dry skillet for 30 seconds for deeper flavor. Use room temperature eggs. Bake on the lower rack to ensure bottom crust cooks through. Let pie cool slowly at room temperature to prevent weeping.

Nutrition

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

Find it online: https://breezybake.com/classic-pumpkin-pie-easy-homemade-fall-dessert-recipe/