When the leaves turn golden and a crispness fills the air, there’s one dessert that truly embodies the spirit of the season: The Best Pumpkin Pie. This isn’t just any pumpkin pie; it’s your go-to recipe for achieving pie perfection every single time. Imagine a flaky, buttery crust cradling a silky-smooth, perfectly spiced pumpkin filling that’s rich, creamy, and bursting with the quintessential flavors of fall. Whether it’s gracing your holiday table or simply satisfying a craving for cozy comfort, this recipe will guide you to creating a pumpkin pie that’s truly unforgettable.
Time & Serving:
Prep Time: 25 minutes
Bake Time: 50-60 minutes
Cooling Time: At least 3 hours
Total Time: 4 hours 30 minutes
Servings: 8 slices
Ingredients:
For the Pie Crust:
▢ 1 1/4 cups all-purpose flour
▢ 1/2 tsp salt
▢ 1/2 cup (1 stick) unsalted butter, small cubes
▢ 3-5 tbsp ice water
For the Pumpkin Pie Filling:
▢ 1 (15 oz) can pure pumpkin puree
▢ 3/4 cup granulated sugar
▢ 1/2 tsp salt
▢ 1 tsp ground cinnamon
▢ 1/2 tsp ground ginger
▢ 1/4 tsp ground nutmeg
▢ 1/8 tsp ground cloves
▢ 2 large eggs, lightly beaten
▢ 1 (12 oz) can evaporated milk
Instructions:
- Prepare the Pie Crust (if making from scratch): In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing lightly with a fork after each addition, until the dough just comes together. Be careful not to add too much water.
- Chill the Dough: Turn the dough out onto a lightly floured surface and form it into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This chilling step is crucial for a flaky crust.
- Roll and Fit the Crust: Once chilled, let the dough sit at room temperature for 5-10 minutes to soften slightly. On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang. Crimp or flute the edges as desired. You can blind bake the crust for a crispier bottom if preferred (see Recipe Notes), or proceed directly.
- Preheat Oven: Preheat your oven to 425°F (220°C). Place the pie plate with the unbaked crust on a baking sheet (this helps catch any potential spills and makes it easier to transfer).
- Make the Pumpkin Pie Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves (or allspice) until well combined and smooth.
- Add Eggs and Evaporated Milk: Whisk in the lightly beaten eggs until just incorporated. Then, gradually whisk in the evaporated milk until the filling is smooth and homogenous. Do not overmix.
- Pour and Bake: Pour the pumpkin pie filling into the prepared unbaked pie crust. Carefully transfer the baking sheet with the pie to the preheated oven.
- Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 35-45 minutes, or until the edges of the filling are set and the center is just slightly jiggly (it will continue to set as it cools). A knife inserted near the center should come out mostly clean. If the crust edges begin to brown too quickly, you can shield them with a pie crust shield or strips of aluminum foil.
- Cool Completely: Once baked, remove the pie from the oven and place it on a wire rack. Let the pumpkin pie cool completely at room temperature for at least 3 hours before slicing and serving. This cooling period is essential for the filling to fully set. Attempting to slice it while warm will result in a runny pie.
Serve chilled or at room temperature, plain or with a dollop of sweetened whipped cream or a scoop of vanilla ice cream.
Recipe Notes:
- Pumpkin Puree vs. Pie Filling: It’s crucial to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices, which would alter the recipe.
- Spices: The spice blend is classic, but feel free to adjust to your preference. Some people like more ginger or less clove. A good quality pumpkin pie spice blend can also be substituted (use about 1 3/4 to 2 teaspoons).
- Evaporated Milk: Evaporated milk provides a rich, creamy texture that regular milk doesn’t quite achieve. Do not substitute with sweetened condensed milk.
- Crust Perfection: For a truly flaky crust, ensure your butter is very cold and you don’t overwork the dough. The small pieces of butter melt during baking, creating steam pockets that result in flakiness.
- Preventing a Soggy Bottom (Optional Blind Baking): To ensure a crispier bottom crust, you can blind bake it. Line the unbaked crust with parchment paper, fill with pie weights or dried beans, and bake at 400°F (200°C) for 15 minutes. Remove the weights and parchment, prick the bottom with a fork, and bake for another 5-7 minutes until lightly golden. Then fill and bake as directed.
- Checking for Doneness: The pie is done when the edges are set and the center is still slightly wobbly, like Jell-O. It will firm up completely as it cools. Overbaking can cause the filling to crack.
- Cooling is Non-Negotiable: Resist the urge to slice into a warm pumpkin pie! It needs several hours at room temperature to cool and set properly. After it’s completely cool, you can refrigerate it.
- Storage: Once cooled, cover the pie loosely with plastic wrap and store it in the refrigerator for up to 3-4 days.
This recipe for The Best Pumpkin Pie is your key to unlocking seasonal dessert perfection. With its flaky crust, velvety smooth and richly spiced filling, it’s a timeless classic that embodies the heart of autumn. Bake it with love, share it with joy, and savor every perfect slice!
