Description
Experience the warmth of autumn with this classic pumpkin pie. Featuring a buttery, flaky homemade crust and a velvety spiced custard filling, this recipe is the quintessential centerpiece for any seasonal gathering. Perfect for beginners and seasoned bakers alike, it balances rich molasses notes from brown sugar with the aromatic harmony of cinnamon, ginger, nutmeg, and cloves, delivering a deeply satisfying, professional-quality dessert that creates lasting memories around the family table.
Ingredients
3 large eggs
15 ounces pumpkin puree
1 cup heavy cream
1 teaspoon pure vanilla extract
3/4 cup light brown sugar
1/2 teaspoon fine sea salt
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 1/4 cups all-purpose flour
1/2 teaspoon sea salt
1 tablespoon granulated sugar
1/2 cup salted butter (chilled and cubed)
1/4 cup cold water
Instructions
Whisk together flour, salt, and sugar for the crust in a large bowl.
Cut in the chilled butter until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, until the dough comes together; chill for 30 minutes.
Preheat oven to 375°F (190°C).
Roll out the crust and fit it into a 9-inch pie dish.
In a separate bowl, whisk the eggs, pumpkin puree, cream, vanilla, brown sugar, salt, cinnamon, and pumpkin spice until smooth.
Pour the filling into the prepared crust.
Bake for 40 to 50 minutes, or until the center is set but still slightly wobbly.
Cool completely on a wire rack before serving.
Notes
Use room temperature eggs for a smoother custard. If the crust edge browns too quickly, cover it with aluminum foil halfway through baking. Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg