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Classic Pumpkin Pie Recipe

Classic Pumpkin Pie Recipe
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★★★★★

5.1 from 6 reviews

This Classic Pumpkin Pie recipe offers a rich, creamy spiced pumpkin filling nestled in a buttery, flaky homemade crust. Enhanced with warm spices and a velvety cinnamon whipped cream topping, it’s a perfect holiday dessert that captures traditional fall flavors.

Ingredients

Scale

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1 cup unsalted butter, diced into 1/4” pieces
  • 6 tablespoons ice water

Filling

  • 2 cups pumpkin purée (from a sugar pumpkin OR 1 15-ounce can)
  • 1/3 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • 1/4 cup maple syrup
  • 1 cup heavy cream
  • 2 large eggs
  • 2 egg yolks
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Egg Wash

  • 1 large egg, beaten
  • 1 tablespoon milk

Cinnamon Whipped Cream

  • 2 cups heavy whipping cream, cold
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Garnish

  • Candy pumpkins

Instructions

  1. Prepare the Pie Crust: In a food processor, pulse the flour, sugar, cinnamon, and sea salt a few times until combined.
  2. Add Butter: Add the cold diced butter and pulse until mixture resembles coarse crumbs, looking dry but crumbly.
  3. Add Ice Water: Gradually add ice water while pulsing until dough forms small moist clumps and sticks when pressed. Add water one teaspoon at a time if needed, avoiding stickiness.
  4. Chill Dough: Shape dough into a ball, divide into two, form disks, wrap in plastic, and refrigerate for 1 hour.
  5. Make the Filling: Beat eggs and egg yolks in a large bowl. Mix in brown sugar, white sugar, salt, cinnamon, ginger, nutmeg, cloves, and flour until smooth.
  6. Add Pumpkin Purée: Stir in pumpkin purée, maple syrup, and melted butter until well combined.
  7. Add Cream: Pour in the heavy cream and mix thoroughly to combine all filling ingredients.
  8. Roll Dough: On a floured surface, roll out one dough disk into a 12-inch circle. Reserve the second disk for another use or decoration.
  9. Fit Dough into Pie Dish: Carefully place rolled dough into a 9×2-inch pie dish, pressing gently to fit and trimming excess dough. Flute edges decoratively.
  10. Fill Pie Crust: Pour and spread the pumpkin filling evenly into the crust. Brush crust edges with egg wash made from beaten egg and milk.
  11. Preheat Oven: Heat oven to 425°F (220°C).
  12. Bake at High Temp: Bake the pie for 15 minutes at 425°F to set the crust edges.
  13. Bake at Lower Temp: Reduce oven to 350°F (175°C) and bake 45 to 55 minutes more or until a knife inserted near the center comes out mostly clean with a slightly wet center. The pie should be lightly jiggly in the middle.
  14. Cool Pie: Transfer pie to a cooling rack and let it cool to room temperature, about 1 hour before serving.
  15. Make Cinnamon Whipped Cream: Combine cold heavy cream, sugar, vanilla extract, and ground cinnamon in a large bowl.
  16. Whip Cream: Using a hand or stand mixer, whip cream starting at slow-medium speed, increasing to high, until soft peaks form that hold shape.
  17. Pipe Whipped Cream: Fill a pastry bag fitted with a star tip with the whipped cream and pipe onto pie just before serving.
  18. Garnish: Decorate the top with candy pumpkins for a festive finishing touch.

Notes

  • Use a sugar pumpkin for fresh pumpkin purée if possible; canned pumpkin purée works well as a convenient alternative.
  • Ensure butter and ice water are very cold for a flaky crust.
  • Do not overwork the dough to keep it tender and flaky.
  • The pie is best served after it has cooled completely to set the filling properly.
  • Use a sharp knife to test doneness; the center should jiggle slightly but not be liquid.
  • The remaining dough disk can be used to create decorative shapes for the pie top or baked separately as cookies.
  • Whipped cream can be made ahead and refrigerated, but pipe just before serving for best presentation.

Nutrition

Keywords: pumpkin pie, classic pumpkin pie, holiday dessert, Thanksgiving pie, pumpkin dessert, homemade pie crust

Find it online: https://lucabites.com/classic-pumpkin-pie-recipe/