Classic Pumpkin Pie
Pumpkin pie is one Thanksgiving tradition worth keeping. This classic recipe for the quintessential dessert is the only one you need!
Ingredients
Crust
- 1 ½ cups all-purpose flour, plus more for dusting
- ½ tsp salt
- 1 tsp granulated sugar
- 6 tbsp butter, ice-cold, diced
- 3 tbsp shortening, ice-cold
- 3 to 4 tbsp ice water
Pumpkin Filling
- 1 (15-ounce) can pumpkin purée
- 1 cup granulated sugar (or packed brown sugar)
- ½ tsp fine salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tbsp all-purpose flour
- 3 large eggs
- 1 ¼ cups evaporated milk, (do not use sweetened condensed milk)
- 1 tsp vanilla extract
- Whipped cream or whipped topping (optional)
- Cinnamon sugar (optional)
Recommended Equipment
Instructions
Make the Pie Shell
- In the bowl of a food processor fitted with the blade, pulse the 1 1/2 cups of flour, 1/2 teaspoon of salt, and 1 teaspoon of sugar together. Add the diced ice-cold butter and shortening and pulse about 9 to 10 times, or until the butter is about the size of peas. With the food processor running, add the ice water in a steady stream and then pulse until the dough clumps together.1 1/2 cups all-purpose flour | 1/2 tsp salt | 1 tsp granulated sugar | 6 tbsp butter | 3 tbsp shortening | 3 to 4 tbsp ice water
- Transfer the dough to a floured surface and shape it into a disk. Wrap the disk in plastic wrap and refrigerate it for 20 to 30 minutes.
- Roll the chilled dough out on a flour-dusted surface until you have a circle that is about 12 inches in diameter. Fit the dough into the pie plate and flute the edge as desired. Refrigerate the pie shell for 20 minutes.
- Meanwhile, preheat the oven to 425°F.
- Line the crust with foil and fill with pie weights (or dried beans or rice). Weighing the foil-lined crust down will keep the dough from bubbling up as it bakes.
- Bake the pie shell in the preheated oven for 12 minutes, or until the edges look dry and begin to have color. Remove the foil and weights and return the crust to the oven and bake for 5 minutes longer. Remove the pie shell to a rack and reduce the oven temperature to 400°F.
Partially baking the crust before adding the filling prevents a soggy bottom crust. The pie weights keep the crust flat and the sides from sliding.
Prepare the Pumpkin Filling
- In a mixing bowl, combine the canned pumpkin, 1 cup of sugar, 1/2 teaspoon of salt, the cinnamon, ginger, nutmeg, and 1 tablespoon of flour.1 (15-ounce) can pumpkin purée | 1 cup granulated sugar (or packed brown sugar) | 1/2 tsp fine salt | 1 tsp ground cinnamon | 1/2 tsp ground ginger | 1/4 tsp ground nutmeg | 1 tbsp all-purpose flour
- In a separate bowl, whisk the eggs. Add the evaporated milk and vanilla and whisk until well blended. Add the milk and egg mixture to the pumpkin mixture and whisk until thoroughly blended.3 large eggs | 1 1/4 cups evaporated milk | 1 tsp vanilla extract
- Pour the filling into the partially baked crust and return it to the oven. Bake at 400°F for about 45 minutes, or until set. Check for over-browning and cover the edge with a pie crust shield or foil strips. The center will have a slight jiggle when the pie is done—it will firm up as it cools. If you have a reliable instant-read thermometer, the center of the filling should be around 175°F.
- Cool on a rack. Cover the cooled pie and refrigerate until thoroughly chilled.
- Serve sliced pumpkin pie with whipped cream and a light sprinkling of cinnamon sugar, if desired.Whipped cream or whipped topping (optional) | Cinnamon sugar (optional)
Nutrition
Calories: 387kcalCarbohydrates: 48gProtein: 8gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 104mgSodium: 428mgPotassium: 178mgFiber: 1gSugar: 30gVitamin A: 478IUVitamin C: 1mgCalcium: 123mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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