Homemade Pumpkin Pie

By jiafei

8 Person

285 Minutes

0 Calories

Every Thanksgiving dessert table needs a pumpkin pie, and this recipe is it. Here's everything you need to remember: You can make the pie dough ahead of time. The dough will keep in the fridge for a couple of days before rolling out. Use COLD butter. For any pie baking newbies, cold butter = flaky crust. When mixing the dough in the food processor, you're looking for pea-size clumps. If you over-mix the dough, you risk a tough crust. Apple cider vinegar is the secret ingredient. Just a little bit of vinegar can help make your crust more tender and easier to work with. If you don't have apple cider vinegar, white vinegar or lemon juice will work too.

Ingredients

Filling

Whipped cream, for serving (optional)
1 tsp. Pure vanilla extract
1/4 tsp. Kosher salt
2 tsp. Pumpkin pie spice
1 tbsp. All-purpose flour
3 Large eggs, beaten
3/4 cup Packed brown sugar
1 1/4 cups Heavy cream
15 oz. Pumpkin puree

Crust

4 tbsp. Ice water (or more, if needed)
1/2 tbsp. Apple cider vinegar
1/4 tsp. Kosher salt
1 tbsp. Granulated sugar
1/2 cup Butter, cut into 1/2" pieces
1 1/2 cups All-purpose flour

Method

01

Make the crust: Place flour and butter into the freezer for 30 minutes before starting the crust process.
02

In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into the feed tube, 1 tablespoon at a time, until the dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). The mixture will be crumbly.
03

Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
04

Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
05

Make the filling: Preheat oven to 425℉ and lightly grease a 9”-x-1.5” pie dish with cooking spray.
06

On a lightly floured surface, roll out the dough into a 12” circle. Drape over the pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp. Refrigerate 30 minutes or freeze 10 minutes.
07

Line crust with parchment and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights. Reduce heat to 350℉.
08

Meanwhile, in a large bowl, whisk together pumpkin, cream, brown sugar, beaten eggs, flour, pumpkin pie spice, salt, and vanilla until smooth.
09

Pour pumpkin mixture into a par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 55 to 60 minutes. Cool in the turned-off oven with the door propped open for 1 hour, then cool completely on a wire rack before slicing and serving.
10

Serve with whipped cream, if desired.

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Homemade Pumpkin Pie

3.8

( By jiafei )

01 Information

Grade medium
Serving 8 servings
Prep Time 45 Mins
Cook Time 240 Mins
Total Time 285 Mins

02 Ingredients

Filling

Whipped cream, for serving (optional)

1 tsp. Pure vanilla extract

1/4 tsp. Kosher salt

2 tsp. Pumpkin pie spice

1 tbsp. All-purpose flour

3 Large eggs, beaten

3/4 cup Packed brown sugar

1 1/4 cups Heavy cream

15 oz. Pumpkin puree

Crust

4 tbsp. Ice water (or more, if needed)

1/2 tbsp. Apple cider vinegar

1/4 tsp. Kosher salt

1 tbsp. Granulated sugar

1/2 cup Butter, cut into 1/2" pieces

1 1/2 cups All-purpose flour

03 Method

Step 1

Make the crust: Place flour and butter into the freezer for 30 minutes before starting the crust process.

Step 2

In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into the feed tube, 1 tablespoon at a time, until the dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). The mixture will be crumbly.

Step 3

Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).

Step 4

Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.

Step 5

Make the filling: Preheat oven to 425℉ and lightly grease a 9”-x-1.5” pie dish with cooking spray.

Step 6

On a lightly floured surface, roll out the dough into a 12” circle. Drape over the pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp. Refrigerate 30 minutes or freeze 10 minutes.

Step 7

Line crust with parchment and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights. Reduce heat to 350℉.

Step 8

Meanwhile, in a large bowl, whisk together pumpkin, cream, brown sugar, beaten eggs, flour, pumpkin pie spice, salt, and vanilla until smooth.

Step 9

Pour pumpkin mixture into a par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 55 to 60 minutes. Cool in the turned-off oven with the door propped open for 1 hour, then cool completely on a wire rack before slicing and serving.

Step 10

Serve with whipped cream, if desired.

04 Author