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Pumpkin Pie

Pumpkin Pie

Creamy pumpkin custard is baked in a buttery, flaky pie crust for the perfect holiday pie! It's rich, creamy, and full of autumn spices.

Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
YIELD 10 servings

Ingredients

Crust

Filling

  • 3 eggs
  • 1 cup (200g) light brown sugar
  • 2 cups (one 15-ounce can/450g) pumpkin puree
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 1 and ¼ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground or freshly grated nutmeg
  • ⅛ teaspoon ground cloves
  • 1 and ¼ cups (300 ml) heavy cream

Instructions

  1. Preheat oven to 375°F/190°C and place a rack in the center of the oven.
  2. Roll out the dough: Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll dough out into a 12-inch (30cm) circle, then place gently into a 9-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. With a sharp knife, trim the edges of the pastry to fit the pie pan. Use a fork to create a decorative border or crimp the edges using your fingers. Cover with plastic wrap and place in the fridge for 15 minutes.

  3. Blind bake the pie crust: Line the pie crust with parchment paper or aluminum foil, crunching up the parchment paper if necessary. Fill with pie weights, dried beans, or dried rice and make sure the weights/beans are evenly distributed around the pie dish to hold the parchment paper or foil in place. Parbake the crust for 10 minutes, and then carefully remove the parchment paper and pie weights. Using a form, prick the bottom of the crust all over to prevent the crust from puffing up, and return the crust without pie weights or breans to the oven for 8-10 more minutes, until the bottom is starting to look golden brown.

  4. Make the pumpkin Filling: In a large bowl whisk the eggs and sugar until combined. Add the pumpkin puree and whisk to combine. Add the remaining ingredients and whisk until combined and smooth. Set aside. 

  5. Pour the pumpkin filling into the warm pre-baked crust, filling until you come close to the edge of the crust (You might not need to use all the filling. You can bake the rest of the filling later in mini pans).

  6. Bake until the pie is puffed in the middle but still jiggles when you gently shake the pan, 50 to 60 minutes. When the crust edges start to brown too deeply, be sure to use a pie crust shield or aluminum foil to cover them. Transfer pie to a wire rack and let cool completely.

  7. Store pie in the refrigerator for up to 3 days. Serve at room temperature, with whipped cream if desired.