Classic Pumpkin Pie
In short: A smooth, warmly spiced pumpkin custard in a flaky butter crust, baked until just set and best served with softly whipped cream. It takes about 1 h 43 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 1 h 13 min
- Resting
- 1 h
- Total
- 1 h 43 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 460 kcal
Pumpkin pie is the dessert that closes the American Thanksgiving meal. The filling is a baked custard of pumpkin purée, eggs, cream and warm spices, poured into a pre-baked crust so the base stays crisp. Canned pumpkin purée works very well here and is what most home cooks use, but roasted squash makes a good stand-in. Bake it until the edges are set and the center still wobbles slightly.
Instructions
- Rub the butter into the flour, sugar and salt until the pieces are pea-sized. Stir in the ice water a tablespoon at a time until the dough just holds together. Flatten, wrap and chill for 1 hour.
- Heat the oven to 190°C (375°F). Roll the dough into a 30 cm (12 in) circle, fit it into a 23 cm (9 in) pie plate, crimp the edge and prick the base. Line with parchment and baking beans, bake 15 minutes, remove the weights and bake 8 minutes more. Lower the oven to 175°C (350°F).
- Cook the pumpkin purée, brown sugar, spices and salt in a saucepan over medium heat for 5 minutes, stirring, until thick and fragrant. Cool for 5 minutes.
- Whisk in the eggs, egg yolk, cream, milk and vanilla until smooth. Pass the mixture through a sieve for a silky texture.
- Pour the filling into the warm crust. Bake for 40 to 45 minutes, until the edges are set and the center wobbles slightly.
- Cool on a rack for 2 hours, then refrigerate until serving. Serve with softly whipped cream.
Tips
- Straining the custard through a sieve removes lumps and gives a smooth, even texture.
- If the crust edge browns too fast, cover it with a ring of foil for the last 20 minutes of baking.
Questions and answers
Can I use fresh pumpkin instead of canned purée?
Yes. Roast a small sugar pumpkin or butternut squash until soft, purée it, and drain it in a sieve for 30 minutes so the filling is not watery.
Why did my pumpkin pie crack?
Cracks come from overbaking or cooling too fast. Take the pie out while the center still wobbles slightly and let it cool at room temperature.
Does pumpkin pie need to be refrigerated?
Yes. It is an egg and cream custard, so refrigerate it once it has cooled and eat it within 4 days. Do not leave it out for more than 2 hours.
How long does it take to make Classic Pumpkin Pie?
About 1 h 43 min in total: 30 min of preparation and 1 h 13 min of cooking.
How many calories are in Classic Pumpkin Pie?
About 460 kcal per serving, with 8 g of protein, 44 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 460 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 44 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sugar | 24 g |
| Sodium | 330 mg |
Estimated values, calculated from the ingredients.
