This is the perfect pumpkin pie. Its got a great amount of fall spices, the perfect flavor, great texture, its delicious and extra easy to make!
Last week I got together with 4 other blogger friends and we each made a few dishes to make up a full Thanksgiving dinner. There are a certain parts of a Thanksgiving dinner that can’t be forgotten, of course the turkey first, mashed potatoes and gravy and the pies. If we’re being honest, which we always are; I’ve never been a huge “pie person”. I’m happy to eat a few slices on Thanksgiving, and any time pie is offered to me really, but if given the choice I think I would chose cake or brownies or cookies over pie most of the time. But I whipped up this pumpkin pie for our Blogger Thanksgiving last week and it was perfect. It may be the best pumpkin pie I’ve ever had, if that’s not claiming too much. This pumpkin pie has the perfect amount of fall pumpkinny spices, along with just the right texture for pumpkin pie, and I don’t like too much crust so my store bought crust was perfect – but if you’re good at making pie crusts, then feel free to make your own. Now, I like my pumpkin pie topped with a big pile of whipped cream, or scoop of vanilla ice cream. So when I ate my slice I added a big scoop of homemade whipped cream to the top of it, and I may have added more half way through when I’d eaten the first bit already.
Pumpkin Pie
Ingredients
For the Pie Crust:
- 1 1/4 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp granulated sugar
- 1/2 cup cold butter
- 1/4 cup ice water
For the Pumpkin Pie Filling:
- 15 oz can pumpkin puree
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 ground cloves
Equipment
- Large Mixing Bowl
Instructions
For the Pie Crust:
- Mix together the flour, salt, and sugar in a large bowl. 1 1/4 cups all purpose flour, 1/2 tsp salt, 1/2 tsp granulated sugar
- Add in the cubed butter. Using a pastry cutter (or two forks) cut the butter into the mixture until it is well distributed, with a meal like consistency, and some pea sized pieces throughout. 1/2 cup cold butter
- Add in the ice water, and mix together the dough with a rubber spatula. Once it starts to clump together, work the dough together with your hands. 1/4 cup ice water
- Flatten the dough into a 1 inch thick disk.
- Cover with plastic wrap and place in the fridge for 2 hours (or the freezer for about 30 minutes).
- Preheat the oven to 425 degrees Fahrenheit.
- Gently roll out the pie crust on a lightly floured surface. Turn the crust every few rolls, a quarter turn to roll it out evenly, and prevent it from sticking to the counter. Roll it out to approximately 12 inches.
- Carefully lift the crust up and transfer it into a 9inch pie dish. Tuck the crust evenly under itself, and crimp the edges with your fingers.
For the Pumpkin Pie Filling:
- Combine the pumpkin puree, eggs, heavy cream, sweetened condensed milk, brown sugar, granulated sugar, vanilla, cinnamon, salt, nutmeg, ginger, and cloves in a large bowl and whisk until smooth. 15 oz can pumpkin puree, 2 large eggs, 1/2 cup heavy cream, 1/2 cup sweetened condensed milk, 1/3 cup brown sugar, 1/3 cup sugar, 1 1/2 tsp vanilla extract, 1 1/2 tsp cinnamon, 1/2 tsp salt, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, 1/8 ground cloves
- Pour the mixture into the pie crust.
- Bake for 15 minutes.
- Lower the oven temperature to 350 and continue baking. Bake for another 40-50 minutes, until pie is set and a knife inserted in the middle comes out clean.
- Remove from the oven and let the pie cool completely before slicing into and enjoying, topped with whipped cream.
Nutrition
Enjoy this perfect pumpkin pie for Thanksgiving or any time you want a slice of pie!
For other delicious pies, try these:
Or for the same great taste of pumpkin pie, try this Pumpkin Pie Ice Cream
Sandy Gotter says
Hi, can I use evaporated milk instead of condensed or heavy cream? Thanks sandy
Karen Carr says
So delicious & easy! I was nervous making it but turned out great!
cindy says
how to bake if I use a ready-made pecan crust (like gramph cracker) ??
Aimee says
I’m not sure, I think it should bake up the same. Cover the crust with foil if it starts to turn dark in color.
Lydia says
Nicely done. I love that we both posted about pumpkin pie on the same day. Greg is our pie maker and he did a vegan version (since he can’t do dairy well) with a pinch of cayenne for a little surprise heat.