Classic Pumpkin Pie Recipe

Classic Pumpkin Pie - easy recipe for homemade pumpkin pie. This traditional holiday pumpkin pie recipe is easy to prepare and perfect for the holidays! 

Course Dessert
Cuisine Baking
Keyword Pumpkin Pie Recipe
Prep Time 1 hour 5 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 45 minutes
Servings 10 people
Calories 462 kcal

Ingredients

Basic Pie Crust Dough:

  • 2 1/2 cups all-purpose flour
  • 4 tablespoons cold vegetable shortening
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 12 tablespoons cold unsalted butter, cut into small pieces (1 1/2 sticks)

Pumpkin Pie:

  • 1 disk Pie Crust Dough another 1 disk for decorating
  • all-purpose flour for dusting
  • sugared cranberries, optional

Filling:

  • 1 15-ounce can pure pumpkin
  • 1 1/4 cups heavy cream
  • 2/3 cup brown sugar (preferred) or granulated white sugar
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

Basic Pie Crust Dough:

  1. Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
  2. Divide the dough into 2, pat each dough into a disk. You will have 2 disks. 

  3. Roll out one disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight. 

  4. Optional Step: roll out the second disk of dough into a 10-inch round on a lightly floured surface. Cut out autumn leaf decorations using an autumn leaf cookie cutter.  Set aside. Chill the decorations for at least 1 hour. 

  5. Preheat the oven to 350 degrees F. Cover the chilled pie crust dough with foil and fill with pie weights or dried beans.  Beat 1 egg for egg wash and brush on the surface of the autumn leaf decorations. 

  6. Transfer both pie crust and decorations to the oven and bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the pie crust is golden all over, 10 to 15 more minutes. For the decorations, remove them after the oven as soon as they turn golden brown. 

    Transfer both to a rack and let cool completely. 

Make the Filling:

  1. Gently whisk the pumpkin, cream, sugar, 2 eggs, cinnamon, nutmeg, vanilla and salt (do not over mix). Beat the remaining egg for egg wash and brush on the crust edge. 

  2. Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely. Place the autumn leaf decorations and sugared cranberries on top of the pumpkin pie. Serve immediately. 

Recipe Notes

This pumpkin pie recipe is adapted from Food Network. The decorations idea is inspired by Sally's Baking Addiction.

To ground the nutmeg, use a whole nutmeg and grate with Microplane or grater.

Nutrition Facts
Classic Pumpkin Pie Recipe
Amount Per Serving
Calories 462 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 17g 85%
Cholesterol 125mg 42%
Sodium 211mg 9%
Potassium 97mg 3%
Total Carbohydrates 40g 13%
Dietary Fiber 1g 4%
Sugars 15g
Protein 5g 10%
Vitamin A 18.9%
Vitamin C 0.2%
Calcium 5.3%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.