Description
This classic Pumpkin Pie recipe features a flaky homemade crust filled with a rich, spiced pumpkin custard. Perfect for fall and holiday celebrations, the pie is baked to golden perfection and can be beautifully decorated with optional pie dough pumpkins, vines, and leaves for an impressive presentation.
Ingredients
Scale
Pie Crust
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 4 to 6 tablespoons cold water
Filling
- 6 large eggs
- 1 can (29 ounces) pumpkin
- 2 cups packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 cups evaporated milk
Decorations (Optional)
- Dough for single-crust pie
- 1 large egg, beaten
Instructions
- Prepare the crust: Preheat oven to 450°F. In a large bowl, combine the flour and salt. Cut in the shortening until the mixture becomes crumbly. Gradually add cold water, tossing with a fork until a dough ball forms. Divide dough into two halves.
- Roll out crusts: On a floured surface, roll each dough portion to fit a 9-inch pie plate. Place crusts in pie plates and trim edges to 1/2 inch beyond plate rim. Flute the edges for an attractive finish.
- Make the filling: In a large bowl, beat the eggs. Stir in pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg, and ginger, mixing just until combined. Gradually add evaporated milk while stirring gently.
- Fill and bake first phase: Pour the filling evenly into the prepared crusts. Bake pies at 450°F for 10 minutes to set the custard’s top layer.
- Bake second phase: Reduce oven temperature to 350°F and continue baking for another 40 to 45 minutes, or until a knife inserted near the center comes out clean. This ensures the filling is fully set without overbaking.
- Cool and chill: Place pies on wire racks to cool for 1 hour. Refrigerate the pies for at least 3 hours before serving to allow the filling to firm up and flavors to meld.
- Decorate with dough (optional): For decorative pumpkins, roll small dough balls, score with knife for ridges, press a whole clove for stems, refrigerate until firm, brush with beaten egg, and bake at 400°F for 15-20 minutes until golden. For vines, roll out dough 1/8-inch thick, cut strips, shape into coils on parchment, chill, brush with egg, and bake 8-10 minutes at 400°F. For leaves, cut out leaf shapes, score veins, chill, brush with egg, and bake 8-10 minutes. Arrange decorations atop chilled pie.
Notes
- Cold water is added gradually to achieve the right dough consistency; add 4 tablespoons first and more if needed.
- Use fresh spices for the best flavor in the pumpkin filling.
- Chilling decorative dough pieces ensures they hold shape during baking.
- Refrigerate leftover pie to keep it fresh up to 3-4 days.
- Use parchment paper for baking decorations to prevent sticking and ensure even baking.
Nutrition
- Serving Size: 1 slice (1/8th of a pie)
- Calories: 375 kcal
- Sugar: 25 g
- Sodium: 290 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 140 mg
