Description
Homemade pumpkin pie delivers autumn’s most comforting dessert, blending rich spices with creamy pumpkin custard in a flaky, buttery crust. Slice into pure seasonal bliss that connects you with generations of classic holiday baking traditions.
Ingredients
Scale
Main Ingredients:
- 1 can (15 ounces/425 grams) pumpkin puree
- 3 eggs, beaten
- 1 chilled pie crust
- 3/4 cup brown sugar
- 1 1/4 cups (296 milliliters/10 fluid ounces) heavy cream
Spices and Flavoring:
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Preparation Ingredients:
- 1 tablespoon flour, plus more for rolling
- Cooking spray
- Whipped cream (optional)
Instructions
- Prepare the pie dish by lightly coating with grease, then carefully unroll the pastry and gently press into the dish, ensuring smooth coverage along the bottom and sides.
- Refrigerate the prepared crust for half an hour to firm up the pastry and prevent shrinkage during baking.
- Preheat the oven to 375F and line the chilled crust with parchment paper, filling with ceramic weights or dried beans to maintain shape during initial baking.
- Blind bake the crust for 15-18 minutes, then remove weights and parchment, continuing to bake for an additional 5 minutes until the edges turn golden brown.
- Allow the crust to cool completely while preparing the pumpkin filling by whisking all ingredients until achieving a silky, uniform consistency.
- Reduce oven temperature to 350F and carefully pour the smooth filling into the pre-baked crust, spreading evenly to the edges.
- Bake the pie for 45-50 minutes, watching for a slight wobble in the center that indicates the filling is just set but not overcooked.
- Turn off the oven and crack the door open, letting the pie rest inside for 30 minutes to prevent cracking and ensure even cooking.
- Transfer the pie to a cooling rack and allow to reach room temperature before serving with a dollop of freshly whipped cream.
Notes
- Use cold butter and minimal handling when making pastry to keep crust flaky and tender.
- Consider pre-freezing pie crust for extra crisp, golden edges during blind baking.
- Carefully shield crust edges with aluminum foil if browning too quickly during baking.
- Gently tap pie pan after filling to release potential air bubbles and ensure smooth texture.
- Prep Time: 30 mins
- Cook Time: 60-68 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 253 kcal
- Sugar: 17 g
- Sodium: 148 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg