Description
Warm, spiced Pumpkin Pie brings classic American dessert comfort straight from grandmother’s kitchen. Creamy filling nestled in flaky crust promises delightful autumn moments you’ll savor with each delectable bite.
Ingredients
Scale
Pie Filling:
- 2 cups pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Crust:
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/3 cup unsalted butter
- 3–4 tbsp ice water
Topping:
- 1 cup whipped cream
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Craft the pie crust by combining flour and salt in a mixing bowl, then incorporate cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough comes together without becoming overly sticky.
- Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes to allow gluten to relax and butter to chill.
- Preheat the oven to 425°F and roll out the chilled dough on a floured surface to fit a 9-inch pie dish.
- Gently transfer the dough to the pie dish, trim excess edges, and crimp the border for a decorative finish.
- Whisk pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl until smooth and well-combined.
- Pour the filling into the prepared pie crust, ensuring an even distribution.
- Bake for 15 minutes at 425°F, then reduce temperature to 350°F and continue baking for 35-40 minutes until the center is almost set.
- Remove from oven and allow to cool completely on a wire rack for at least 2 hours.
- Whip cream with powdered sugar and vanilla extract until soft peaks form.
- Before serving, garnish the pie with dollops of whipped cream or pipe decorative swirls around the edges.
Notes
- Prevent soggy crusts by blind baking the pie shell for 10-15 minutes before adding the filling, which creates a barrier against moisture.
- Enhance flavor depth by toasting whole spices and grinding them fresh instead of using pre-ground spices for more vibrant, complex taste notes.
- Make the pie gluten-free by substituting traditional flour with almond or coconut flour, ensuring the same flaky texture while accommodating dietary restrictions.
- Control cracking by gently baking the pie and avoiding overbaking, which helps maintain a smooth, creamy custard-like consistency without unsightly surface breaks.
- Prep Time: 30 minutes
- Cook Time: 50-55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg