Description

This classic Pumpkin Pie recipe features a flaky, tender homemade pie crust paired with a rich and creamy spiced pumpkin filling. Perfectly balanced with warm spices like cinnamon, ginger, nutmeg, and cloves, this pie is an ideal dessert for fall gatherings and holiday celebrations. Made from scratch with simple ingredients, it offers a satisfying, comforting flavor that pairs beautifully with whipped cream.

Ingredients

Scale

Pie Crust

2 ½ cups (355 g) all-purpose flour
2 tablespoons (25 g) sugar
1 teaspoon (6 g) kosher salt
12 tablespoons (170 g) unsalted butter, cold, cut into ¼” cubes
½ cup (60 g) vegetable shortening, cold, cut into ¼” cubes
¼ cup (60 ml) vodka, chilled
¼ cup (60 ml) cold water
1 large egg, whisked with 1 tablespoon water for egg wash

Pumpkin Filling

15 ounces (425 g) canned pumpkin puree
3 large eggs
1 ¼ cups (250 g) packed dark brown sugar
1 tablespoon (8 g) cornstarch
½ teaspoon (3 g) kosher salt
1 ½ teaspoons (3.75 g) ground cinnamon
½ teaspoon (1.25 g) ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon black pepper, optional
1 cup (240 ml) heavy cream
¼ cup (60 ml) whole milk

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Instructions

Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, and kosher salt to evenly distribute all dry components for the crust.
Break Down the Fats: Add the cold unsalted butter and vegetable shortening cubes to the flour mixture. Toss them to coat the fats with flour, then use your fingers or a pastry cutter to work the fats into the flour until the mixture forms pea-sized pieces, creating a flaky texture.
Hydrate the Dough: Pour chilled vodka over the flour-fat mixture. Using a rubber spatula, fold and press the mixture to bring it together. If the dough feels dry, gradually add cold water one tablespoon at a time, folding after each addition, up to ¼ cup to form a slightly tacky dough that holds together.
Rest the Dough: Shape the dough into a 1-inch thick round disc, wrap it tightly with plastic wrap, and refrigerate it for at least 45 minutes to relax the gluten and firm up the fats. You can rest it up to 2 days if needed, storing it in a resealable bag.
Roll the Dough: Lightly flour a work surface and roll the chilled dough into a 14-inch round, about ¼-inch thick, ensuring an even thickness throughout.
Form the Crust: Transfer the rolled dough gently into a deep 9-inch pie plate. Trim the edge, leaving about 1 inch overhanging, then fold it under itself to create a thick crust edge. Decorate the edges as desired and chill the crust again for 30 minutes until firm. Use any excess dough to make decorative shapes if preferred.
Heat the Oven: Position the oven rack in the center and preheat the oven to 375°F (191ºC).
Par-Bake the Crust: Remove the chilled crust from the refrigerator and brush the edges with the egg wash (egg whisked with water). Line the crust with parchment paper and fill it with pie weights or dried beans to prevent shrinking and bubbling. Bake the crust for 10 minutes, then remove the parchment and weights and transfer the crust to a cooling rack.
Make the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, eggs, and dark brown sugar until smooth. Add cornstarch, kosher salt, cinnamon, ginger, nutmeg, cloves, optional black pepper, heavy cream, and whole milk. Whisk vigorously until the mixture is thick and homogeneous.
Bake the Pie: Pour the pumpkin filling into the pre-baked crust, smoothing the top. Bake the pie for 20 minutes, then remove it and cover the crust edges with foil or a pie shield to prevent over-browning. Return the pie to the oven and continue baking for 35 to 40 minutes, until the center is nearly set but still slightly jiggly. The internal temperature should read between 175ºF to 180ºF (79ºC to 82ºC). Avoid overbaking to keep the filling creamy.
Cool: Transfer the pie to a wire rack and allow it to cool completely for about 3 hours so it sets properly. Serve garnished as desired, optionally with whipped cream.

Notes

Using vodka in the dough helps prevent gluten formation, ensuring a tender, flaky crust.
Chilling the dough before rolling is crucial to prevent shrinkage and maintain structure.
Pie weights or dried beans are necessary for par-baking the crust to avoid puffing and shrinking.
Do not overbake the pie; the filling should still jiggle slightly in the center when done.
Allow the pie to cool fully to let the filling set for clean slices.
Gluten-free substitutions can be made with gluten-free flour blends and appropriate shortening.
Optional black pepper adds subtle warmth but can be omitted for a more traditional flavor.

Nutrition

Serving Size: 1 slice (1/12th of pie)
Calories: 370
Sugar: 28g
Sodium: 230mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0.2g
Carbohydrates: 39g
Fiber: 2g
Protein: 5g
Cholesterol: 95mg