Pumpkin Pie
This pumpkin pie recipe makes a thick, custardy pie. It’s not too sweet, but definitely delicious. A great choice for a cozy fall day or Thanksgiving. I hope you give it a try.
I’ve tested a lot of pumpkin pie recipes to create my own, and now it’s finally ready. This one’s a little different from the usual because it’s more custardy instead of dense. I used more heavy cream than usual to get that texture.
This pie is also deep, not slim. I made it in a 24 cm (9.5 inch) pie dish that’s 5.6 cm (2.2 inches) deep. I ordered it from Amazon and will link it under the shop category if you want to check it out.
For this recipe, I also made a homemade pie crust that’s buttery and delicious. You can use store-bought crust or dough if you want, but if you have a bit of extra time, I recommend going homemade.
Important tips and tricks
Don’t skip on chilling the pie crust!
If you’re going with the homemade pie crust, rather than the store-bought please make sure to give it time to chill in the fridge. First, I chilled the dough for 30 minutes wrapped up in plastic wrap; then chill again for a minimum of 2 hours once it’s already in the pie tin. This will help the dough keep it’s shape while baking and won’t shrink too much.
Personally, I made the mistake of not letting the crust chill before baking many times and it always shrunk down to the bottom of the pan. So I find it crucial to let the dough chill.
Pre-bake the crust
In order to avoid a soggy crust, make sure to pre-bake it using pie weights. This means, once you’re done chilling the dough, take it out the fridge and place parchment paper inside. Then pour in you pie weights and pre-bake at 180C for 20 minutes. Make sure the oven is preheated.
Let the pie gradually cool down
Once the pie is done baking, turn off the oven and crack the door open. Let is cool inside for about 30 minutes. After 30 minutes place it on your countertop and let it completely cool for another hour. Once it reaches room temperature, cover and place it in the fridge.
Frequently asked questions
1. How to store pumpkin pie?
I recommend storing pumpkin pie for about 3 days in the fridge.
2. How do I know my pumpkin pie is ready?
Your pumpkin pie is ready when its edges are set but when you move it the middle still jiggles a bit. The pie will firm up once it’s completely cooled.
3. What kind of pumpkin puree can I use?
For this exact recipe I used store-bough canned pumpkin puree, but of course you can also use homemade pumpkin puree. Check out my homemade pumpkin puree recipe here.
Ingredients you will need for this recipe
For the crust:
All-purpose flour: All-purpose flour provides the structure for the crust. Make sure to measure it accurately for best results.
Granulated sugar: Sugar adds a touch of sweetness to the crust.
Salt: Salt enhances all the flavors in the crust and balances the sweetness.
Butter: Make sure to use unsalted and cold butter.
Water: Using cold water helps bring the dough together without melting the butter. Add it gradually to avoid an overly sticky dough.
For the filling:
Pumpkin puree: Pumpkin puree is the star of the filling, providing that classic pumpkin flavor and a creamy texture. You can use canned or homemade pumpkin puree.
Brown sugar: Brown sugar adds sweetness and a hint of molasses to the filling.
Sweetened condensed milk: Sweetened condensed milk provides creaminess and sweetness, creating a smooth filling.
Heavy cream: Using heavy cream helps achieve that custardy consistency.
Eggs: Lots of other recipes use egg yolks only, but in this recipe we will be using whole eggs.
Spices: For this recipe I used cinnamon, nutmeg and ginger.
Vanilla extract: Vanilla extract enhances the overall flavor of the filling.
Ground vanilla: Totally optional, but ground vanilla adds an extra vanilla flavor to the pie.
Step by step directions with pictures
Very important - For this recipe you will need a 24cm (9.5 inch) Pie dish / 5,6cm (2.2 inch) deep dish.
1. To prepare the dough I used my stand mixer with paddle attachmend. Add all the ingredients to a bowl, except the water. Start mixing on low. After a few minutes start adding the cold water gradually until the dough starts to form.
2. Once the dough looks like it’s ready to be pressed together take it out the bowl onto a flat surface. Form into a disc, cover with a plastic wrap and place it in the fridge for 30 minutes.
3. After 30 minutes, take it out the fridge, place it onto a floured surface and roll it out. Then place it into your pie tin and back in the fridge for 2 hours.
4. After done chilling, line the pie crust with parchment paper and add pie weights (or dry beans) to prevent it from puffing up. Bake in a preheated oven at 180°C (350°F) for about 20 minutes.
5. Make the filling: In a mixing bowl, whisk the sugar with the pumpkin together. Then mix in the eggs and the vanilla.
6. Lastly, add the condensed milk, heavy cream and spices.
7. Pass it through a fine mash and pour the pumpkin mixture into a pre-baked pie crust.
8. Bake for 40 minutes in preheated oven at 180C then reduce the heat to 160C and bake for an additional 5-10 minutes or until the pie is set but slightly jiggly in the center.
9. Once ready, allow it to cool to room temperature then place it in the fridge overnight.
10. Once the pumpkin pie has cooled down, top with whipped cream
11. Enjoy.
Pumpkin Pie
Ingredients
- 260g all-purpose flour
- 120g unsalted cold butter, cut into cubes
- 21g granulated sugar
- A pinch of salt
- 90g cold water
- 400g pumpkin puree, canned or homemade
- 20g brown sugar
- 200g sweetened condensed milk
- 500g heavy cream
- 3 large eggs
- 1 tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/2 tsp ground vanilla (optional)
Instructions
- Very important - For this recipe you will need a 24cm (9.5 inch) Pie dish / 5,6cm (2.2 inch) deep dish.
- To prepare the dough I used my stand mixer with paddle attachmend. Add all the ingredients to a bowl, except the water. Start mixing on low. After a few minutes start adding the cold water gradually until the dough starts to form.
- Once the dough looks like it’s ready to be pressed together take it out the bowl onto a flat surface. Form into a disc, cover with a plastic wrap and place it in the fridge for 30 minutes.
- After 30 minutes, take it out the fridge, place it onto a floured surface and roll it out. Then place it into your pie tin and back in the fridge for 2 hours.
- After done chilling, line the pie crust with parchment paper and add pie weights (or dry beans) to prevent it from puffing up. Bake in a preheated oven at 180°C (350°F) for about 20 minutes.
- Make the filling: In a mixing bowl, whisk the sugar with the pumpkin together. Then mix in the eggs and the vanilla.
- Lastly, add the condensed milk, heavy cream and spices.
- Pass it through a fine mash and pour the pumpkin mixture into a pre-baked pie crust.
- Bake for 40 minutes in preheated oven at 180C then reduce the heat to 160C and bake for an additional 5-10 minutes or until the pie is set but slightly jiggly in the center.
- Once ready, allow it to cool to room temperature then place it in the fridge overnight.
- Once the pumpkin pie has cooled down, top with whipped cream
- Enjoy.
Notes
Don’t skip on chilling the pie crust!
If you’re going with the homemade pie crust, rather than the store-bought please make sure to give it time to chill in the fridge. First, I chilled the dough for 30 minutes wrapped up in plastic wrap; then chill again for a minimum of 2 hours once it’s already in the pie tin. This will help the dough keep it’s shape while baking and won’t shrink too much.
Nutrition Facts
Calories
470Fat
31 gSat. Fat
19 gCarbs
40 gFiber
2 gNet Carbs
38 gSugar
18 gProtein
8 gSodium
69 mgCholesterol
145 mg
