Classic Pumpkin Pie
Desserts · Serves 8 · Prep 30 min · Cook 1 hr 15 min · Total 1 hr 45 min
Smooth, warmly spiced and just set in the middle. Pre-baking the crust keeps the bottom crisp under the custard. Make it a day ahead; the flavor deepens overnight in the fridge.
Ingredients
The Crust
- 1 1/4 cup all-purpose flour
- 1 1/2 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup cold unsalted butter (1 stick), cubed
- 3 to 4 tbsp ice water
The Filling
- 1 can (15 oz) pumpkin puree (not pie filling)
- 3/4 cup packed light brown sugar
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1 tsp vanilla extract
Steps
The Crust
- Whisk the flour, sugar and salt. Cut in the butter until it looks like coarse crumbs with some pea-size pieces, then toss in ice water a tablespoon at a time until the dough holds together. Flatten into a disk, wrap and chill 1 hour.
- Roll the dough into a 12-inch circle, fit it into a 9-inch deep-dish pie plate and crimp the edge. Freeze 15 minutes. Heat the oven to 400°F.
- Line the crust with foil and fill with pie weights or dried beans. Bake 15 minutes, lift out the foil and weights, and bake until the bottom looks dry and lightly golden, 5 to 7 minutes more. Lower the oven to 350°F.
The Filling
- Whisk the pumpkin, brown sugar, spices and salt until smooth. Whisk in the eggs one at a time, then the cream, milk and vanilla.
- Set the warm crust on a baking sheet and pour in the filling. Bake until the edges are set and the center still jiggles slightly when you nudge the pan, 50 to 60 minutes (about 175°F in the center). Cover the crust edge with foil if it darkens too much.
- Cool on a rack for 2 hours, then refrigerate until cold. Serve with lightly sweetened whipped cream.