How to Make a Classic Pumpkin Pie

  

Pumpkin pie is a classic fall dessert that is perfect for Thanksgiving or any time of year. It is made with pumpkin puree, spices, eggs, milk, and cream. The crust is typically made with flour, butter, and water.

 

Ingredients:

 

For the crust:

1 cup all-purpose flour

1/2 teaspoon salt

1/4 cup unsalted butter, chilled and cut into small cubes

1/4 cup shortening, chilled and cut into small cubes

2-4 tablespoons ice water

For the filling:

1 1/2 cups pumpkin puree

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg  

2 large eggs, lightly beaten

1 cup evaporated milk

1/2 cup heavy cream

Instructions:

 

Make the crust:

 

In a large bowl, whisk together the flour and salt.

Cut in the butter and shortening until the mixture resembles coarse crumbs.

Add the ice water, 1 tablespoon at a time, until the dough comes together.

Divide the dough in half and shape each half into a disc.

Wrap the discs in plastic wrap and refrigerate for at least 30 minutes.

Roll out one disc of dough on a lightly floured surface to a 12-inch circle.

Transfer the dough to a 9-inch pie plate.

Trim the edges of the dough.

Crimp the edges of the dough.

Refrigerate the crust for 30 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Bake the crust for 10-12 minutes, or until lightly golden brown.

Remove the crust from the oven and let it cool completely.

Make the filling:

 

In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, salt, cinnamon, ginger, cloves, and nutmeg.

Add the eggs, evaporated milk, and heavy cream.

Whisk until the mixture is smooth.

Pour the filling into the cooled crust.

Bake the pie for 15 minutes at 425 degrees F (220 degrees C).

Reduce the oven temperature to 350 degrees F (175 degrees C).

Continue baking for 45-50 minutes, or until the filling is set.

Remove the pie from the oven and let it cool completely on a wire rack.

Serve the pie chilled or at room temperature.

Tips:

 

For a flaky crust, make sure to keep the butter and shortening cold.

To prevent the crust from shrinking, roll it out on a lightly floured surface.

To avoid a soggy bottom crust, pre-bake the crust for 10-12 minutes before adding the filling.

For a richer filling, use heavy cream instead of evaporated milk.

To make the pie ahead of time, bake the crust and filling separately. Store the crust in an airtight container and the filling in an airtight container in the refrigerator. Assemble the pie and bake it when you are ready to serve it.

Enjoy!

 

I hope you enjoy this delicious pumpkin pie recipe!

 

Additional tips:

 

You can use canned pumpkin puree or homemade pumpkin puree.

If you don't have heavy cream, you can use whole milk.

You can add a pinch of cayenne pepper to the filling for a spicy kick.

You can top the pie with whipped cream, cinnamon, or nutmeg.

You can also make a pumpkin pie with a graham cracker crust.

Variations:

 

Pumpkin cheesecake pie: Add 8 ounces of cream cheese to the filling.

Chocolate pumpkin pie: Add 1/4 cup of cocoa powder to the filling.

Spiced pumpkin pie: Add 1/2