Pumpkin Pie

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5 from 27 votes

A classic pumpkin pie recipe, made without evaporated milk, and baked in a homemade pie crust

Prep Time45

Cook Time55

Total Time1 40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 402kcal

Author: Heather Perine

Ingredients

For the crust:

1 1/2 cups (180g) all purpose flour
½ teaspoon salt
½ cup (1 stick, 113 g) unsalted butter, cold and cut into cubes
4-6 tablespoons ice water

For the filling:

¾ cup (160 g) packed light brown sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
2 large eggs
15 ounces pumpkin puree
1 cups (240 ml) heavy cream

Instructions

Make the crust. In a food processor, or mixing bowl combine the flour, sugar, and salt Scatter butter over top and cut in the butter until mixture resembles coarse cornmeal. If using a food processor, transfer mixture to a large bowl. Sprinkle 3 tablespoons of the ice water over the mixture. Stir and press dough together, using a spatula, until dough sticks together. If dough does not stick together, stir in the remaining tablespoon of water. Turn the dough onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap tightly in plastic wrap and refrigerate for 1 hour.
Roll out the chilled pie dough. Preheat the oven to 350oF. On a floured work surface, roll out the disc of chilled dough. Turn the dough a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9” pie dish. Tuck it in with your fingers, making sure it is smooth. Trim the excess, leaving about a 1 inch overhang. Fold the excess pie dough underneath, crimping the edges.
Blind bake the crust. Roll out the pie dough, into a 12” circle and shape into a prepared pie plate. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove the pie weights, and dock the crust with a fork. Return to the oven and continue baking for an additional 10 minutes. Increase the oven temperature to 425°F.
Make the filling. Combine all the filling ingredients and whisk together until smooth and combined. Pour the custard into the par-baked crust.
Bake the pie. Place the pie onto a large baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F for 40 minutes longer, until the edges are set and the internal temperature registers 175°F.
Cool the pie. Allow the pie to cool for 4 full hours at room temperature before serving. This time allows the filling to thicken up. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.

Video

Notes

Storage: Store leftovers for up to 4 days, covered in the refrigerator.
Make Ahead: You can make the pie crust a few days ahead of time, and also blind bake up to 3 days ahead of time. I like to make mine the day before and then let it cool and you can store it in the refrigerator. You can also make the pie crust and filling separate the night before you assemble and bake.
Freezing: You can make the pie crust a few days ahead of time, and also blind bake up to 3 days ahead of time. I like to make mine the day before and then let it cool and you can store it in the refrigerator. You can also make the pie crust and filling separate the night before you assemble and bake.
Heavy Cream: You can substitute with half and half. Or you can use milk, a lactose free milk, or plant based milk like almond milk but you will need to add 1 Tablespoon cornstarch to help thicken the pie up. I haven't tried this method, but My Recipes recommend this substitution.
Pumpkin: Make sure you are using pumpkin puree NOT pumpkin pie filling.
If pie doesn't set: This means your pie is undercooked, but you can pop it back in the oven. Bake the pie for another 15 minutes at 425^oF.

Nutrition