Pumpkin Pie Recipe

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 1

Chill Time: 6

Total Time: 7 30

Servings: slices

Calories: 618kcal

Author: Becky Hardin

This Pumpkin Pie recipe is the only one you'll ever need. Homemade pie crust is topped with sweet spiced pumpkin pie filling, and each slice is served with a dollop of maple whipped cream. Thanksgiving just got so much more delicious with this rustic recipe!

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Equipment

Ingredients

For the Pie Crust

2 cups all-purpose flour 240 grams
2 tablespoons cornstarch 14 grams
½ teaspoon kosher salt
12 tablespoons unsalted butter 170 grams, cold and cut into cubes (1½ sticks)
⅓ cup ice water 76 grams, plus more as needed

For the Pumpkin Filling

15 ounces pumpkin puree 1 can (NOT pumpkin pie filling!)
½ cup brown sugar 107 grams
2 large eggs 100 grams, room temperature
2 teaspoons pure vanilla extract 8 grams
2 teaspoons pumpkin pie spice 6 grams
1¼ cups heavy cream 284 grams, room temperature

For the Maple Whipped Cream

1 cup heavy cream 227 grams, cold
¼ cup maple syrup 78 grams
¼ teaspoon pumpkin pie spice

Instructions

For the Pie Crust

Add the flour, cornstarch, and salt to a large bowl and stir to combine.
2 cups all-purpose flour, 2 tablespoons cornstarch, ½ teaspoon kosher salt
Add the cold cubed butter and use a pastry blender (or two knives) to cut the butter into small pieces (about the size of peas).
12 tablespoons unsalted butter
Add ⅓ cup of water and stir to combine. If the dough is still crumbly and not holding together, add more ice water 1 tablespoon at a time—just until the dough comes together when pinched.
⅓ cup ice water
Turn the dough out onto a lightly floured surface and shape it together into a 1-inch thick disc. Wrap the dough in plastic and place it in the fridge to chill for at least 2 hours (or up to overnight).
When the dough has chilled, place it onto a lightly floured surface again and roll it to a ¼-inch thick circle, making sure that it is at least 12 inches in diameter.
Carefully transfer the pie crust to a 9-inch pie pan. Trim any excess crust with scissors and crimp or flute the edge. Poke the bottom of the pie a few times with a fork.
Place the crust in the freezer to chill while you prepare the filling.
(Optional) Reroll the scraps of pie dough and cut out leaf or pumpkin shapes to decorate the pie. Place the dough on a parchment lined baking sheet and chill the dough in the fridge until you are ready to bake the pie.

For the Pumpkin Filling

Preheat oven to 350°F.
In a large bowl, whisk the pumpkin puree and brown sugar together.
15 ounces pumpkin puree, ½ cup brown sugar
Add the eggs, vanilla extract, and pumpkin pie spice. Whisk to combine.
2 large eggs, 2 teaspoons pure vanilla extract, 2 teaspoons pumpkin pie spice
Slowly add the heavy cream, whisking constantly. Continue to whisk until the cream is fully incorporated into the pumpkin mixture.
1¼ cups heavy cream
Transfer the filling to the prepared pie crust and bake for 55-60 minutes, or until the crust is golden brown and the center of the pie barely jiggles when shaken.
(Optional) Bake the decorative pie crust pieces for 20-25 minutes, or until golden brown and crisp.
Place the pie pan on a wire rack and allow the pie to cool completely before serving. I like to enjoy my pumpkin pie a bit chilled so I let my pie cool to room temperature for 2 hours and then transfer it to the fridge for at least 2 hours.

For the Maple Whipped Cream

Add the heavy cream, maple syrup, and pumpkin pie spice to the bowl of a stand mixer fitted with the paddle attachment.
1 cup heavy cream, ¼ cup maple syrup, ¼ teaspoon pumpkin pie spice
Beat on medium speed for 2-3 minutes or until you achieve soft or stiff peaks– whichever you prefer!
Slice the pumpkin pie and serve topped with maple whipped cream.

Notes

For gluten-free pumpkin pie, replace the all-purpose flour with an equal amount of gluten-free 1:1 baking flour.
If using salted butter, omit the salt.
In place of canned pumpkin puree, you can use fresh, homemade pumpkin puree.
For a richer flavor, use dark brown sugar instead of light.
In the pie only, you can use an equal amount of evaporated milk in place of the heavy cream.
In place of the maple syrup, you can use powdered sugar.
If you're short on time, you can use a pre-made store-bought pie crust!
Using canned pumpkin puree will produce consistent pies. If using homemade pumpkin puree, the water content will vary, leading to mixed results.
Fresh pumpkin puree has a richer, earthier flavor; whereas, canned pumpkin provides a more neutral base.
Bake the pie in the lower third of the oven or on top of a pizza stone to avoid a soggy crust.
To keep the crust from getting too browned, cover the edges with strips of foil about halfway through baking.
Take care not to overcook the pie or you could end up with cracks.

Storage: Store pumpkin pie covered in the refrigerator for up to 3 days. Store whipped cream separately in an airtight container in the refrigerator for up to 24 hours. Pumpkin pie can be frozen for up to 3 months. Do not freeze the whipped cream.

Nutrition