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Best Pumpkin Pie Recipe

Make U Eat
Pumpkin Pie is a classic treat during holidays in the fall and this recipe will show you how to make both the filling as well as the pie crust from scratch
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 Slices
Calories 354 kcal

Equipment

  • 1 Whisk
  • 1 Cooking Spoon
  • 1 Large Mixing Bowl
  • 1 Small Mixing Bowl
  • Food Processor (optional)
  • 1 Baking Sheet
  • Pie Weights (or substitute)
  • 1 9" Pie Pan
  • Measuring Cups/Spoons
  • 1 Knife
  • Parchment Paper
  • 1 Pastry Mat
  • 1 Rolling Pin

Ingredients
  

Pie Crust *(Skip to Filling if Using Store-Bought Pie Crust)*

  • 1 1/4 Cup All-Purpose Flour
  • 1/2 Cup Frozen Unsalted Butter
  • 2 TSP White Granulated Sugar
  • 1/2 TSP Iodized Salt
  • 1/4 Cup Cold Water

Filling

  • 15 Oz Can of Pumpkin Puree
  • 1 Cup Half and Half
  • 1/2 Cup Light Brown Sugar
  • 1/2 Cup White Granulated Sugar
  • 2 Extra Large Eggs
  • 1 TSP Vanilla Extract
  • 1 TSP Cardamom
  • 1 TSP Ground Ginger
  • 1/2 TSP Ground Mace
  • 1/2 TSP Ground Cloves
  • 1/2 TSP Iodized Salt

Instructions
 

Pie Crust

  • Cut up frozen butter into small cubes.
  • Combine butter with dry ingredients (Flour, Sugar, Salt) in Food Processor for 15 Seconds.
  • Place flour/butter blend in large bowl and add cold water.
  • Mix cold water with flour/butter blend until it forms a dough with a shaggy but moist consistency.
    • If dough is too dry / crumbly, add an additional 1 TSP to TBSP of water at a time until it achieves a shaggy-like consistency.
  • Place dough on pastry mat (or clean surface) and press together until just combined in the form of a disk.
  • Tightly wrap dough in plastic wrap and chill in refrigerator for 30 minutes to 2 hours.
  • Remove chilled dough from refrigerator and use rolling pin to flatten into circle that is 10-11" in diameter, forming crust.
  • Preheat Oven to 350*F.
  • Place crust into 9" pie pan and cut off any excess edges exceeding 1" in length.
  • Place sheet of parchment paper in pie crust and add pie weights (coffee beans, regular beans and rice are all also acceptable) on top of parchment paper.
  • Place pie pan on baking sheet and par-bake pie crust in oven for 20 minutes.
  • Once pie crust is done par-baking, remove from oven and transfer to refrigerator for chilling an additional 15-30 minutes.
  • Remove pie crust from refrigerator and remove pie weights from pie crust.

Filling

  • Adjust oven temp to 425*F.
  • Using cooking spoon, add all ingredients into 3qt mixing bowl with pumpkin puree and stir until well combined.
  • Add filling to pie crust until it reaches the top, and cover edges of the crust with a pie shield.
  • Place pie in oven and bake at 425*F for 15 minutes***.
  • Reduce heat to 350*F and continue baking pie for an additional 40-50 minutes***.
  • Remove pie from oven and remove pie shields, then allow to cool at room temperature for at least 2 hours.

Notes

***This recipe was tested using an electric range. Exact cook times may vary slightly if using a gas range.
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