Classic Pumpkin Pie

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Classic Pumpkin Pie

Prep Time50

Cook Time1 10

Chill Times5

Total Time7

Course: Dessert

Cuisine: American

Keyword: Pumpkin Pie, Thanksgiving

Servings: to 12 slices

Author: Stephanie Simmons

Ingredients

For the Pie Crust:

1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out 195 grams
1/2 tsp salt
1 tbsp sugar
7 tbsp cold salted butter, cubed 98 grams
2 tbsp shortening 24 grams
4-5 tbsp ice cold water

For the Filling:

1 and 1/3 cup pumpkin puree 320 grams - do not use canned pumpkin pie filling
1/2 cup heavy cream 125 mL
1 large egg
1/2 tsp vanilla extract
2 tbsp maple syrup 40 grams
1/2 cup dark brown sugar, packed 110 grams
1/4 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloes
1/4 tsp allspice
pinch of black pepper
2 and 1/2 tsp corn starch

For Baking:

1 egg, for egg wash
raw sugar, for sprinkling on the crust

For the Whipped Cream

1/2 cup cold heavy cream
3 tbsp powdered sugar
pinch of nutmeg
2 tsp vanilla extract

Instructions

Make the Pie Dough: Use the ingredient quantities listed above, but make the pie dough according to my post on How to Make Perfect Pie Dough. If you're unfamiliar with homemade pie dough, read through the whole post first.
Prepare the dough through Step 4, allowing at least 2 hours or up to 48 hours for the dough to chill.
1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out , 1/2 tsp salt, 1 tbsp sugar, 7 tbsp cold salted butter, cubed, 2 tbsp shortening, 4-5 tbsp ice cold water
Roll Out the Dough & Prepare for Baking: Follow Steps 5 through 7 in my post on How to Make Perfect Pie Dough.
Par-Bake the Crust: After the dough is in the pie plate and crimped, make sure to freeze it for at least 15 minutes. Then, follow step 9 for directions on par-baking. Make sure to add the egg wash and raw sugar after you've taken out the parchment paper and pie weights, before finishing the par-bake. Once the crust is par-baked, set it aside to cool while you make the filling.
1 egg, for egg wash, raw sugar, for sprinkling on the crust
Make the Pumpkin Pie Filling: Set your oven to 375℉. In a medium bowl, whisk together the pumpkin, heavy cream, eggs, vanilla, maple syrup, and brown sugar. Then, whisk in the spices and corn starch.
1 and 1/3 cup pumpkin puree, 1/2 cup heavy cream, 1 large egg, 1/2 tsp vanilla extract , 2 tbsp maple syrup, 1/2 cup dark brown sugar, packed, 1/4 tsp salt, 2 tsp cinnamon, 1 tsp ground ginger, 1/2 tsp nutmeg, 1/4 tsp ground cloes, 1/4 tsp allspice, pinch of black pepper, 2 and 1/2 tsp corn starch
Bake: Place a large piece of foil over your pie plate with the crust. Cut out the center, so you have a ring of foil that will completely cover the edges of the crust. Set aside.
Pour the filling into the par-baked pie crust. Bake at 375℉ for 45 to 52 minutes, checking at the 20-25 minute mark to see if the edges are browning too much. Add the homemade pie shield if needed.
Pie is done when the center has a slight wobble and the edges appear set. A toothpick inserted into the center should leave a defined hole, and most importantly, the internal temp of the center of the pie should be 190℉ to 200℉ when taken with an instant kitchen thermometer.
Cool: Let pie cool on a cooling rack for 1-2 hours, then transfer to the fridge to chill completely (1-2 hours).
Make Whipped Cream: Make this according to my Homemade Whipped Cream recipe. Stabilize the whipped cream for piping, if desired (the post linked above covers this). Make this just before you're ready to serve the pie. It is not a make-ahead recipe!
1/2 cup cold heavy cream, 3 tbsp powdered sugar , pinch of nutmeg, 2 tsp vanilla extract
Serve & Store: Slice and serve the chilled pie with fresh whipped cream. Store leftovers in an airtight container in the fridge for 3-4 days.

Notes

Pumpkin Puree: Make sure to buy canned pumpkin puree, not canned pumpkin pie filling. Check the ingredients if you're unsure - canned pumpkin will have just one ingredient, but pumpkin pie filling in a can will have spices, etc. mixed in.

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