Perfect Pumpkin Pie
This recipe guides you to bake the perfect pumpkin pie with a silky-smooth filling and a golden-brown crust. Learn the secrets to prevent a soggy crust and achieve a classic fall dessert that will impress everyone.
Equipment
- 9-inch Pie Plate (glass or ceramic)
- Mixing Bowls
- Pastry blender or food processor
- Rolling Pin
- Measuring cups and spoons
- Whisk
- Aluminum foil
- Plastic Wrap
- Wire rack
- Fork
- Oven
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup ice water
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
Instructions
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. You can also pulse the flour, salt and butter in a food processor until it forms coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Don't overmix!
- Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Carefully transfer the dough to your pie plate and trim any excess dough, leaving about a 1-inch overhang.
- Crimp the edges of the crust to create a decorative border.
- Place the crust in the refrigerator or freezer for another 15 minutes while you prepare the filling.
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, salt, cinnamon, ginger, and cloves until well combined.
- In a separate small bowl, lightly beat the eggs. Temper the eggs by slowly whisking a small amount of the warm pumpkin mixture into the eggs, then whisk the tempered eggs into the rest of the pumpkin mixture.
- Pour the pumpkin filling into the prepared pie crust.
- Bake the pie at 425°F (220°C) for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for another 40-50 minutes, or until the filling is set but still has a slight jiggle in the center.
- If the crust edges start to brown too quickly, cover them with aluminum foil.
- Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
Notes
For a flaky crust, use cold ingredients and avoid overmixing the dough. To prevent a soggy crust, consider blind baking. Store the pie in the refrigerator, covered, for up to 3-4 days, or freeze for 2-3 months. For variations, add a pinch of nutmeg, allspice, or cardamom to the filling, replace some sugar with maple syrup, or add a tablespoon or two of bourbon or rum. Serve with whipped cream, vanilla ice cream, or caramel sauce.