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Pumpkin Pie

This classic pumpkin pie recipe is made from scratch with simple ingredients, including real pumpkin or canned purée. With a perfectly spiced filling and a homemade pumpkin pie crust recipe, this dessert is a must-have for the holiday season.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Chill Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Pie Crust:
  • 1 and 1/4 cups 156g all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup 113g cold unsalted butter, cubed
  • 3 to 4 tbsp ice water
For the Pumpkin Pie Filling:
  • 1 can 15 oz pure pumpkin puree
  • 3 large eggs
  • 1 and 1/4 cups 250g packed light brown sugar
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 1 and 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp freshly ground black pepper
  • 1 cup 240ml heavy cream
  • 1/4 cup 60ml whole milk

Method
 

  1. Mix flour and salt. Cut in cold butter until crumbly with pea-sized pieces. Add ice water one tablespoon at a time until dough holds together. Shape into a disc, wrap, refrigerate at least 1 hour.
  2. Preheat oven to 375 degrees Fahrenheit. Roll dough into a 12-inch circle and fit into a 9-inch deep dish pie dish. Crimp edges. Refrigerate 15 minutes.
  3. Line crust with parchment and pie weights. Bake 10 minutes. Remove weights and parchment, prick bottom, bake 7 to 8 more minutes until just golden.
  4. Whisk pumpkin, eggs, and brown sugar together. Add cornstarch, salt, and all spices including black pepper. Whisk in heavy cream and milk until smooth.
  5. Pour filling into warm crust, three-quarters full. Bake 55 to 60 minutes. After 25 minutes, cover crust edges with foil. Pie is done when edges are set and centre jiggles gently.
  6. Cool on wire rack at least 3 hours. Refrigerate overnight for best results.

Notes

  • Make the filling the night before and refrigerate — the flavour deepens overnight.
  • A jiggling centre is done — do not wait for it to be fully set in the oven.
  • Freeze fully cooked pie up to 3 months, wrapped well. Thaw overnight in the fridge.
  • Store leftover pie covered in the fridge for up to 5 days.
  • The black pepper is not optional — use it. Nobody will taste pepper, they will just taste an incredible pie.