Classic Pumpkin Pie

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A warm, spiced classic pumpkin pie is the perfect dessert to cozy up any autumn gathering. With its creamy filling and flaky crust, this pie is bursting with flavors of cinnamon, nutmeg, and cloves — perfect for any fall or Thanksgiving feast.

Total Time: 1 hour 15 minutes
Yield: 8 servings
Cuisine: American
Nutrition Information: Approx. 320 calories per slice (based on 8 slices)

Supplies

  • 9-inch pie pan
  • Mixing bowls
  • Whisk
  • Rolling pin
  • Measuring cups and spoons
  • Cooling rack
  • Pastry brush (optional)

Ingredients

For the Pie Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup unsalted butter (cold and cubed)
  • 3-5 tablespoons ice water

For the Pumpkin Filling

  • 1 (15 oz) can of pumpkin puree
  • 1 cup heavy cream
  • 2 large eggs
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

Make the Crust

  1. Mix Dry Ingredients: In a mixing bowl, combine the flour, salt, and sugar.
  2. Add Butter: Cut in the cold butter cubes using a pastry cutter or fork until the mixture resembles coarse crumbs.
  3. Add Ice Water: Gradually add the ice water (1 tablespoon at a time), mixing just until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  4. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie pan and trim any excess dough around the edges. Crimp the edges for a decorative look.
  5. Chill the Crust: Place the pie crust in the refrigerator while you prepare the filling.

Make the Filling

  1. Preheat Oven: Preheat your oven to 425°F (220°C).
  2. Mix Ingredients: In a large mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, spices (cinnamon, ginger, nutmeg, cloves), salt, and vanilla extract until smooth and well combined.

Assemble and Bake

  1. Fill the Crust: Pour the pumpkin filling into the chilled pie crust, spreading it evenly.
  2. Bake at High Temperature: Bake the pie at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C). Continue baking for 40-45 minutes, or until the filling is set around the edges but still slightly wobbly in the center.
  3. Cool the Pie: Remove the pie from the oven and let it cool on a rack for at least 2 hours before slicing. This allows the filling to set properly.

Serve

  1. Serve and Enjoy: Once cooled, serve the pie with whipped cream or a scoop of vanilla ice cream.

Enjoy the warm spices and comforting flavor of this classic pumpkin pie — perfect for any autumn day!