Classic Pumpkin Pie
Silky spiced pumpkin custard in a buttery pie crust—the quintessential autumn dessert. A showstopping holiday centerpiece that's surprisingly approachable for home bakers.
- Total time
- 180 min
- Servings
- 8
- Calories
- 385
- Protein
- 6g
Ingredients
- 1.25 cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ½ teaspoon kosher salt
- 3 tablespoons ice water
- 1.75 cups unsweetened pumpkin puree
- ¾ cup granulated sugar
- 2 whole large eggs
- ⅔ cup heavy cream
- 1.5 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon kosher salt
- 1 cup heavy whipped cream or cinnamon whipped cream
Instructions
- 1
Add 1.25 cups all-purpose flour and 0.5 teaspoon kosher salt to a medium bowl and whisk to combine. Add the 0.5 cup of cold, cubed unsalted butter to the flour. Using your fingertips, work the butter into the flour with a gentle rubbing motion until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible — this creates the flaky layers you want.
- 2
Add 3 tablespoons ice water, a tablespoon at a time, mixing gently with a fork until the dough just comes together. You should see some dry flour still in the bowl. Stop as soon as the dough holds together when squeezed — overworking develops gluten, which makes the crust tough.
- 3
Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling. This resting time relaxes the gluten and prevents shrinkage during baking.
- 4
Preheat your oven to 425°F. Remove the chilled dough disk from the refrigerator and let it sit at room temperature for 2-3 minutes to soften slightly so it's easier to roll without cracking.
- 5
On a lightly floured surface, roll the dough into a 12-inch circle about 1/8-inch thick. If the dough cracks at the edges, pinch it back together — it doesn't need to be perfect. Carefully transfer it to a 9-inch pie dish, letting the excess hang over the edges. Trim the overhang to about 1 inch, then fold the edges under and crimp with your fingertips or the tines of a fork to create a decorative border.
- 6
Prick the bottom of the crust all over with a fork about 20 times — this prevents the crust from puffing up during a short blind bake. Line the crust with parchment paper and fill with ceramic pie weights or dried beans.
- 7
Blind bake the crust at 425°F for 12 minutes until it's set and just beginning to turn light golden. Remove the parchment and weights, then bake for another 3-4 minutes until the bottom no longer looks wet. This partial baking prevents a soggy crust. Remove from the oven and reduce the temperature to 350°F.
- 8
While the crust bakes, make the filling: whisk together 1.75 cups unsweetened pumpkin puree, 0.75 cup granulated sugar, 1.5 teaspoons ground cinnamon, 0.5 teaspoon ground ginger, 0.25 teaspoon ground nutmeg, 0.125 teaspoon ground cloves, and 0.5 teaspoon kosher salt in a large bowl. Crack 2 large eggs into a separate bowl and whisk them until well combined, then add to the pumpkin mixture and stir until fully incorporated.
- 9
Pour 0.67 cup heavy cream into the pumpkin mixture and whisk gently until the filling is smooth and no streaks of cream remain. Do not overbeat — you want a silky custard, not an airy mousse.
- 10
Pour the filling into the partially baked pie shell, smoothing the top with the back of a spoon or an offset spatula. The filling should come just to the rim of the crust.
- 11
Bake at 350°F for 50-60 minutes. The pie is done when the filling is set around the edges but still has a slight jiggle in the very center — about a 2-inch circle in the middle should wobble slightly when you gently shake the pie. An instant-read thermometer inserted near the edge (not the center) should read 170°F. The center will continue to cook slightly as the pie cools.
- 12
Remove the pie from the oven and place it on a wire rack to cool completely to room temperature — this takes about 2 hours. As the pie cools, the filling will set to the perfect creamy custard texture. Do not skip this step; a hot pie will taste eggy and soupy.
- 13
Once cooled, refrigerate the pie for at least 4 hours (or up to 2 days) before slicing. A cold pie slices cleanly and tastes even better as the spices meld. If you're serving right away, let it sit out for 15 minutes first to take the chill off — the filling should be cool but not cold.
- 14
To serve, slice the pie with a sharp, thin-bladed knife, wiping the blade clean between cuts with a damp cloth. Serve each slice with a generous dollop of unsweetened whipped cream or cinnamon whipped cream.
Tools you’ll need
- medium bowl
- whisk
- fork
- plastic wrap
- rolling pin
- 9-inch pie dish
- parchment paper
- ceramic pie weights or dried beans
- large bowl
- offset spatula
- instant-read thermometer
- wire cooling rack
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