Pumpkin Pie

Pumpkin pie is a custard baked in a pastry shell, with a smooth filling of pumpkin puree, eggs, cream, and warm spices. The filling should be creamy and set but still soft when it comes out of the oven, with no jiggle in the center. The trick is baking it hot enough to set the custard without drying it out.

Ingredients for Pumpkin Pie

All-purpose flour and butter form a tender crust. Salt seasons it, while ice water brings the dough together. Pumpkin puree is the base of the filling, giving it body and flavor. Eggs set the custard, while heavy cream and evaporated milk make it rich and creamy. Granulated sugar and brown sugar sweeten it. Cinnamon, ginger, nutmeg, and cloves add the warm spice flavor that defines the pie. Vanilla extract deepens the taste.

Why This Pumpkin Pie Works

The pastry crust is made with cold butter cut into flour, which stays solid long enough to create layers that turn crispy and golden. The dough is mixed just until it comes together, so it stays tender instead of getting tough.

The filling is a custard: eggs bind the pumpkin, cream, and milk into a smooth, set texture as they cook. Baking it at a high temperature for the first 15 minutes sets the edge, then lowering the heat lets the center cook gently without cracking or drying out. The pie is done when a knife inserted 1 inch from the edge comes out clean but the very center still jiggles slightly.

Cooling the pie slowly at room temperature, then chilling it, lets the filling firm up fully and the flavors settle. This also makes it much easier to slice cleanly.

Mistakes To Avoid

Overworking the dough makes the crust tough and chewy instead of tender and flaky. Mix just until the dough comes together, then stop. If it is crumbly, add ice water one tablespoon at a time.

Baking at one temperature the whole time either underbakes the center or dries out the edges. Start hot to set the filling, then lower the heat so the center cooks through gently and stays creamy.

Overbaking makes the filling dry and grainy, and big cracks form across the top. The pie is done when the center is still slightly soft, not firm all the way through. It continues to cook as it cools.

Cutting the pie while it is still warm makes it fall apart. Let it cool to room temperature, then chill at least 4 hours so the filling sets fully and slices come out clean.

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Ingredients

• 1 1/4 cups (155g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (115g) cold butter, cubed
• 3 to 4 tablespoons ice water
• 1 can (15 ounces) pumpkin puree
• 3/4 cup (150g) granulated sugar
• 1/4 cup (55g) packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup heavy cream
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract

Step-by-step Instructions

1. Mix 1 1/4 cups flour and 1/2 teaspoon salt in a bowl. Cut in 1/2 cup cold butter until the mixture looks like coarse crumbs with some pea-sized pieces still visible.
2. Add ice water one tablespoon at a time, stirring gently, until the dough just comes together. Form it into a disk, wrap in plastic, and chill at least 30 minutes.
3. On a floured surface, roll the dough to a 12-inch round about 1/8 inch thick. Transfer to a 9-inch metal pie pan, letting the edge overhang slightly. Trim and crimp the edge. Chill while you make the filling.
4. Heat the oven to 425°F (220°C).
5. Whisk together pumpkin puree, 3/4 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves, and 1/2 teaspoon salt in a large bowl.
6. Add 2 eggs, 1 cup heavy cream, 1/2 cup evaporated milk, and 1 teaspoon vanilla extract. Whisk until smooth and no lumps remain.
7. Pour the filling into the chilled crust. Place the pie on a baking sheet.
8. Bake at 425°F for 15 minutes until the edge starts to set. Lower the heat to 350°F (175°C) and bake 30 to 35 minutes more until a knife inserted 1 inch from the edge comes out clean and the very center jiggles slightly when you gently shake the pan.
9. Cool the pie on a rack to room temperature, about 2 hours. Refrigerate at least 4 hours or until fully chilled before slicing.