Get ready for the quintessential fall dessert that’s deeply comforting and stunningly beautiful. Imagine the warm, inviting aroma of cinnamon and ginger filling your kitchen as you pull a masterpiece from the oven, its golden, flaky crust holding a rich, creamy pumpkin filling. This recipe is truly special for its perfect balance of a silky-smooth, spiced custard against a crisp, all-butter pastry, creating a delightful and unforgettable culinary experience.
Prep Time: 45 mins
Total Time: 3 hrs 45 mins (includes chilling and cooling time)
Servings: 8
Ingredients:
For the Flaky All-Butter Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes and kept chilled
- 1/4 cup ice water, plus 1-2 tbsp more if needed
For the Spiced Pumpkin Filling:
- 1 (15 oz) can pure pumpkin puree, not pumpkin pie filling
- 3/4 cup packed light brown sugar
- 3 large eggs, lightly beaten
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 1/4 cups heavy cream
For Finishing:
- 1 large egg, beaten with 1 tbsp of water for an egg wash
Instructions:
- Prepare the Pie Dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Drizzle in 1/4 cup of ice water and mix with a fork until the dough just begins to come together; if it’s too dry, add more ice water, 1 teaspoon at a time. Do not overwork the dough.
- Chill the Dough: Gently gather the dough into a ball, flatten it into a 1-inch thick disk, and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
- Form the Crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the overhang to 1 inch, then fold the edge under and crimp as desired. (You can use dough scraps to make decorative leaves, as seen in the photo). Chill the prepared crust in the freezer for 30 minutes.
- Preheat and Blind Bake: Preheat your oven to 400°F (200°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, prick the bottom of the crust with a fork, and bake for another 5-7 minutes, until the bottom is pale golden. Brush the crimped edges with the egg wash before this second bake for an extra-shiny crust.
- Make the Filling: While the crust bakes, whisk together the pumpkin puree, light brown sugar, lightly beaten eggs, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until fully combined and smooth. Slowly whisk in the heavy cream until the mixture is homogenous.
- Assemble and Bake: Reduce the oven temperature to 350°F (175°C). Place the par-baked crust on a baking sheet to catch any potential drips. Pour the pumpkin filling into the warm crust and, if using, gently place your decorative pastry leaves on top.
- Bake the Pie: Bake for 45-55 minutes. The pie is done when the edges of the filling are set and the center jiggles slightly, like gelatin, when you gently shake the plate. (If the crust edges begin to brown too quickly, cover them with a pie shield or strips of aluminum foil).
- Cool Completely: Transfer the pie to a wire rack and let it cool completely for at least 2-3 hours. This step is critical, as the filling will continue to set as it cools.
- Serve and Enjoy: Slice and serve your beautiful pie at room temperature or chilled. It’s wonderful on its own or with a dollop of freshly whipped cream!
Recipe Notes:
- Cold Ingredients are Key: The secret to a flaky crust is using ice-cold butter and water. This creates steam pockets in the oven, which translates to those irresistible flaky layers.
- Ingredient Variations: You can substitute evaporated milk for the heavy cream for a more traditional, slightly less rich filling. If you have a favorite pumpkin spice blend, feel free to use 2 1/2 to 3 teaspoons of it in place of the individual spices.
- Blind Baking for a Crisp Crust: Don’t skip blind baking your crust! This step ensures the bottom pastry is cooked through and crispy, preventing the dreaded “soggy bottom.”
- Avoid Over-Baking: The most common mistake is over-baking, which causes the custard to curdle and crack. Trust the “jiggle test”—a slight wobble in the center is exactly what you want.
- The Perfect Jiggle: To test for doneness, gently shake the pie plate. The outer edge of the filling should be firm, but the center 2-3 inches should still jiggle slightly. The pie will have enough residual heat to finish setting as it cools.
- Flavor Boosters: For a deeper, more complex flavor, add a tablespoon of bourbon or dark rum to the filling. A tiny pinch of black pepper can also enhance the warmth of the other spices.
- Make-Ahead & Storage: The pie dough can be made up to 2 days in advance and stored in the refrigerator. The fully baked and cooled pie can be covered and refrigerated for up to 4 days.
And there you have it – an incredibly delicious, beautiful, and rewarding dessert that’s perfect for any autumn celebration! This pumpkin pie will quickly become a favorite for its stunning presentation and classic, comforting flavor. We hope you enjoy every step of making and sharing this wonderful dish! Happy baking!
Estimated Nutritional Information (per serving, based on 8 servings)
Calories: 395; Fat: 23g (Saturated Fat: 14g); Carbohydrates: 42g (Sugars: 24g); Protein: 6g; Sodium: 360mg; Fiber: 3g.
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
