Classic Pumpkin Pie Recipe
This Classic Pumpkin Pie recipe features a rich, spiced pumpkin filling nestled in a buttery, all-butter deep-dish pie crust. Perfectly baked for a creamy texture with warm notes of cinnamon, ginger, and other fall spices, this pie is an American favorite dessert especially popular during the holiday season.
- Prep Time: 20 minutes
- Cook Time: 65–75 minutes
- Total Time: 1 hour 55 minutes to 2 hours 5 minutes, plus cooling time
- Yield: 1 deep-dish pie, about 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- 1 unbaked all-butter crust for a 9-inch deep-dish pie
Filling
- 2 large eggs
- 1 large egg yolk
- ½ cup packed dark brown sugar
- ⅓ cup granulated sugar
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ⅛ tsp ground cardamom
- ½ tsp finely grated lemon zest
- 1 can (15 oz) plain pumpkin purée
- 1½ cups heavy cream
Instructions
- Prepare the crust: Fit the unbaked all-butter crust into a 9-inch deep-dish pie plate. Place it in the freezer for at least 30 minutes to chill and firm up, which helps prevent shrinking during baking.
- Preheat the oven: Position a rack in the lower third of your oven and preheat it to 425°F (220°C) to start with a hot environment ensuring a crisp crust.
- Make the filling: In a large bowl, whisk together the 2 large eggs and 1 egg yolk with ½ cup packed dark brown sugar and ⅓ cup granulated sugar. Add ½ tsp salt, 2 tsp ground cinnamon, 1 tsp ground ginger, ¼ tsp ground allspice, ¼ tsp ground cloves, ⅛ tsp ground cardamom, and ½ tsp finely grated lemon zest. Mix in the 15 oz can of pumpkin purée and 1½ cups heavy cream until the filling is smooth and evenly combined.
- Fill and bake: Pour the pumpkin filling into the chilled pie crust. Bake at 425°F (220°C) for 15 minutes to set the crust and begin cooking the filling. Then reduce the oven temperature to 350°F (175°C) and continue baking for another 50–60 minutes until the edges of the filling are set and the center barely jiggles when gently shaken.
- Cool and serve: Remove the pie from the oven and place it on a rack to cool for about 2 hours, allowing the filling to fully set. If not serving immediately, refrigerate the pie to keep it fresh. Before baking, if the crust begins to brown too quickly, shield it with foil to prevent over-browning.
Notes
- If the crust starts to brown before the filling is fully set, cover the edges with foil to protect it during the remainder of baking.
- For best texture, chill the crust prior to filling to reduce shrinking and sogginess.
- Allow the pie to cool completely for optimal slicing and serving.
- Store leftover pie covered in the refrigerator for up to 3–4 days.
Find it online: https://lauracooks.com/classic-pumpkin-pie-recipe/