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!
Servings: 10 people
Ingredients
Basic Pie Crust Dough:
- 2 1/2 cups all-purpose flour
- 4 tablespoons vegetable shortening cold
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 teaspoon apple cider vinegar
- 12 tablespoons unsalted butter cold, 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:
- 15 ounce (425g) pure pumpkin canned
- 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:
- Pulse the flour, shortening, sugar, vinegar, and salt in a food processor until it resembles fine meal. Add the butter and pulse until the mixture forms pea-sized pieces. Sprinkle in 1/4 cup of 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 of ice water, 1 tablespoon at a time, and pulse again.
- Divide the dough into two portions and pat each portion into a disk. You will have 2 disks.
- Roll out one disk of dough into a 12-inch (30 cm) round on a lightly floured surface. Gently ease it into a 9-inch (22 cm) 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 for at least 1 hour or overnight.
Optional Step:
- Roll out the second disk of dough into a 10-inch (25 cm) round on a lightly floured surface. Cut out autumn leaf decorations using a cookie cutter. Set the decorations aside and chill them for at least 1 hour.
- Preheat the oven to 350°F (176°C). Cover the chilled pie crust dough with foil and fill it with pie weights or dried beans. Beat 1 egg for the egg wash and brush it onto the surface of the autumn leaf decorations.
- Transfer both the pie crust and decorations to the oven and bake until the edges are golden, about 20 to 25 minutes. Remove the foil and weights, and continue baking until the pie crust is golden all over, an additional 10 to 15 minutes. For the decorations, remove them from the oven as soon as they turn golden brown. Transfer both to a rack and let them cool completely.
Make the Filling:
- Gently whisk together the pumpkin, cream, sugar, 2 eggs, cinnamon, nutmeg, vanilla, and salt (do not overmix). Beat the remaining egg for the egg wash and brush it onto the crust edge.
- Pour the filling into the crust and bake until the edges are set, about 50 minutes to 1 hour (the center will still jiggle slightly). Transfer to a rack and let cool completely. Once cooled, place the autumn leaf decorations and sugared cranberries on top of the pumpkin pie. Serve immediately.
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
Serving: 1g | Calories: 477kcal | Carbohydrates: 44g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 213mg | Potassium: 196mg | Fiber: 2g | Sugar: 18g | Vitamin A: 7558IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg