Classic Creamy Pumpkin Pie: A Family Tradition (Print Version)

Bake a truly classic creamy pumpkin pie with our cherished family recipe. Learn my kitchen secrets for a rich, smooth, and unforgettable holiday dessert.

# Recipe Info:

Prep Time: 25 Minutes minutes

Cook Time: 60 Minutes minutes

Total Time: 85 minutes

Servings: 8 Servings

Difficulty: Intermediate

Cuisine: American

Dietary: Vegetarian

# Ingredients:

→ Pie Crust Essentials

01 - 1 ¼ cups all-purpose flour

02 - ½ tsp salt

03 - ½ cup (1 stick) unsalted butter, ice-cold and cubed

04 - 3-5 tbsp ice water

→ Pumpkin Filling Stars

05 - 1 (15 oz) can 100% pumpkin puree

06 - 2 large eggs, room temperature

07 - 1 cup heavy cream

08 - ½ cup granulated sugar

09 - ¼ cup light brown sugar, packed

→ Flavor Boosters

10 - 1 ½ tsp pumpkin pie spice

11 - ½ tsp ground cinnamon

12 - ¼ tsp ground ginger

13 - 1 tsp vanilla extract

# Instructions:

01 - First things first, let's get that crust ready. In a large bowl, whisk together your flour and salt. Then, cut in the ice-cold butter using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized pieces remaining. This is crucial for flakiness! Now, gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Don't overmix, or it'll be tough – I’ve learned that the hard way! Form it into a disc, wrap it up, and pop it in the fridge for at least 30 minutes. Honestly, this chilling step is a game-changer for a good Classic Pumpkin Pie crust.

02 - Once chilled, roll out your dough on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges and crimp them however you like – I usually just do a simple flute. Now, here’s where I used to mess up: pre-baking! Line the crust with parchment paper, fill with pie weights (or dried beans!), and bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment, then bake for another 5-7 minutes until lightly golden. This step prevents a soggy bottom, trust me, you want this for your Classic Pumpkin Pie!

03 - While your crust is chilling or pre-baking, let's get the star of the show ready. In a large bowl, whisk together your canned pumpkin puree, eggs, heavy cream, granulated sugar, light brown sugar, pumpkin pie spice, extra cinnamon, ginger, and vanilla extract. Whisk until it’s all beautifully smooth and well combined. The aroma alone starts to feel like autumn, doesn't it? Don’t overmix, just enough to bring everything together. This creamy pumpkin mixture is what gives our Classic Pumpkin Pie its signature texture.

04 - Pour the prepared pumpkin filling into your pre-baked pie crust. Be careful not to overfill it; you want a little room for it to puff up slightly. Now, for the baking! Place your pie on a baking sheet (to catch any drips, because kitchen disasters happen!) and bake at 375°F (190°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 35-45 minutes, or until the center is mostly set but still has a slight jiggle. I always cover the crust edges with foil if they're browning too fast.

05 - This is the hardest part, honestly. Once your Classic Pumpkin Pie is out of the oven, it needs to cool completely on a wire rack. I know, I know, you want to slice into it right away! But resisting the urge is key for a perfectly set filling. It usually takes at least 2-3 hours, sometimes even longer if your kitchen is warm. This allows the custard to firm up properly, preventing a runny mess when you finally cut into it. Patience is a virtue, especially with pie!

06 - Once it's completely cooled and set, your gorgeous Classic Pumpkin Pie is ready to be served! I love to garnish each slice with a generous dollop of freshly whipped cream and a tiny sprinkle of extra cinnamon or a few chopped pecans. The contrast of the cool cream with the warm spices of the pie is just divine. It looks so inviting and smells even better, a true centerpiece for any table. Get ready for compliments!

# Notes:

01 - Don't skip chilling the crust; honestly, it makes all the difference for a flaky base.

02 - Leftovers keep well in the fridge for 3-4 days. Just cover it tightly, or it'll dry out!

03 - Ran out of heavy cream once? Evaporated milk works in a pinch, though it's not quite as rich.

04 - A dollop of fresh whipped cream isn't optional, it's essential for the full experience!

# Equipment Needed:

01 - 9-inch pie plate

02 - pastry blender (or food processor)

03 - whisk

04 - baking sheet

05 - pie weights (or dried beans)

06 - wire rack

# Nutrition (Per Serving):

Calories: 400 Calories

Total Fat: 25g

Total Carbohydrate: 45g

Protein: 7g

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