Classic Pumpkin Pie With a Buttery Crust

Name: Classic Pumpkin Pie With a Buttery Crust
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup cold unsalted butter, cubed; 1/4 tsp salt; 2–4 tbsp ice water; 1 (15 oz) can pumpkin puree (or 2 cups homemade pumpkin puree); 3/4 cup granulated sugar; 1/2 cup packed brown sugar; 2 large eggs + 1 yolk; 1 1/4 cups heavy cream (or evaporated milk for a lighter version); 1 tsp vanilla extract; 1 tsp cinnamon; 1/2 tsp ground ginger; 1/2 tsp nutmeg; 1/4 tsp cloves

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Cuisine

American

Servings

Prep Time

25 minutes

Cook Time

60 minutes

Calories

320

Pumpkin pie is a timeless dessert, synonymous with fall and holiday celebrations. This version combines a buttery, flaky crust with a creamy, spiced pumpkin filling that balances sweetness with warm, earthy spices.

Served with a dollop of whipped cream and a sprinkle of cinnamon, it’s a dessert that evokes comfort and nostalgia. Whether it’s the centrepiece of your Thanksgiving table or a cozy treat for a fall evening, pumpkin pie is sure to delight.

Image of Classic Pumpkin Pie With a Buttery Crust

Ingredients

For the Pie Crust:

1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 tsp salt
2–4 tbsp ice water

For the Pumpkin Filling:

1 (15 oz) can pumpkin puree (or 2 cups homemade pumpkin puree)
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs + 1 yolk
1 1/4 cups heavy cream (or evaporated milk for a lighter version)
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp cloves

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Directions

Prepare the Crust:

In a large bowl, mix flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, until the dough just comes together.
Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out and Blind Bake the Crust:

Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp edges.
Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and bake for an additional 5 minutes. Set aside to cool.

Make the Filling:

In a large mixing bowl, whisk together pumpkin puree, sugars, eggs, heavy cream, vanilla, and spices until smooth and well combined.

Assemble and Bake:

Pour the pumpkin filling into the cooled pie crust. Bake at 375°F for 50–60 minutes, or until the center is set but slightly jiggly.
Cool the pie to room temperature, then refrigerate for at least 2 hours before serving.

Nutrition

Serving Size: 1
per serving: Calories; 320

Amount/Serving % Daily Value

Fat: 18 grams; 28%
Saturated Fat: 10 grams; 50%
Cholesterol: 80 milligrams; 27%
Sodium: 200 milligrams; 8%
Carbs: 37 grams; 12%
Protein: 5 grams
Sugar: 23 grams
Fiber: 2 grams; 8%

10 Tips for when cooking this dish

Use fresh pumpkin puree: While canned pumpkin puree is convenient, fresh roasted pumpkin can provide a richer flavour and smoother texture.
Pre-bake the pie crust: Blind baking the crust for 10 minutes helps prevent it from becoming soggy when baking the filling.
Mix the spices well: For an even flavor, ensure that the cinnamon, ginger, nutmeg, and cloves are thoroughly mixed with the pumpkin before adding the eggs.
Chill the pie before serving: Allow the pie to cool to room temperature, and then chill it in the refrigerator for a couple of hours for the best texture.
Don’t overmix the filling: Overmixing can lead to air bubbles that may cause cracks in the pie as it cools. Mix just until smooth.
Check the pie with a knife: Insert a knife into the center of the pie; if it comes out clean, it’s ready to be removed from the oven.
Top with whipped cream: A dollop of fresh whipped cream or vanilla ice cream is a perfect pairing with pumpkin pie.
Add a dash of maple syrup: For extra richness, drizzle a little maple syrup over the top of each slice before serving.
Make it ahead: Pumpkin pie can be made a day ahead and stored in the fridge, which allows the flavors to develop further.
Adjust the spice levels: If you prefer a more pronounced spice flavor, increase the cinnamon or add a pinch of allspice for an extra kick.

Serve it with suggestions

Whipped Cream: A classic topping for pumpkin pie, freshly whipped cream adds a creamy and sweet contrast.
Vanilla Ice Cream: Pumpkin pie pairs beautifully with a scoop of vanilla ice cream for extra sweetness and creaminess.
Cinnamon Sugar Dust: Lightly dust the pie with cinnamon and sugar for a sweet touch that enhances its flavors.
Cranberry Sauce: For a tangy and festive twist, serve your pumpkin pie with a side of homemade cranberry sauce.
Pecan Pie: If you want to serve more than one dessert, a pecan pie alongside pumpkin pie makes for a perfect holiday duo.
Spiced Tea: Pair a slice of pumpkin pie with a warm cup of spiced tea or chai to complement the autumn flavours.

FAQ's

Q: Can I make pumpkin pie ahead of time?
A: Yes! Pumpkin pie can be made the day before and stored in the refrigerator. Allow it to cool completely before refrigerating to keep the crust crisp.

Q: Can I freeze pumpkin pie?
A: Yes, you can freeze pumpkin pie after baking. Let it cool completely, then wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.

Q: Can I use a different type of crust?
A: Absolutely! You can use a graham cracker crust, almond flour crust, or even a gluten-free pie crust if preferred.

Q: Can I make pumpkin pie without heavy cream?
A: Yes, you can substitute the heavy cream with evaporated milk or coconut milk for a lighter or dairy-free option.

Q: How do I know when my pumpkin pie is done?
A: The pie is done when a knife or toothpick inserted into the center comes out clean, and the filling is set.

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Classic Pumpkin Pie With a Buttery Crust