This Pumpkin Pie has been a family favorite for many years. With its buttery flaky pie crust that is filled with a rich and creamy filling, it is sure to become one of your family favorites as well.
In my house, it wouldn’t be Thanksgiving without serving a Pumpkin Pie for dessert. It can’t be any old Pumpkin Pie either. My family loves the smooth and creamy texture that this pie delivers. It’s the use of heavy cream instead of canned milk that gives it that rich and creamy texture. And that flaky buttery crust just brings it all together to create one delicious bite.
Tips For Making This Pumpkin Pie
- Pumpkin: For this recipe you will want to use canned pumpkin puree not canned pumpkin pie filling. The difference is that pumpkin puree is just plain pumpkin while the pumpkin pie filling has most of the ingredients for a pumpkin pie already added into the pumpkin.
- Spices: This is a very important part of the pie so do not skimp on the spices. Make sure they are fresh for best flavor.
- Avoid Over Mixing: You want to mix the filling ingredients gently. Over mixing will add air to your custard and may cause cracks to form while baking.
- Crust: When making a pumpkin pie, the crust is always pre cooked. The best way to do this is, after putting the crust in your pie dish, place a piece of aluminum foil on top of it. Press it down so that it forms into the pie plate. Now fill the pie plate with pie beads or you can also use raw rice. This will keep the crust from rising. Place the pie plate on a baking sheet and place in the preheated oven and bake.
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What You Will Need To Make This Pie
Equipment:
- Mixing Bowls: It is good to have mixing bowls in a variety of sizes. This will help when preparing your recipes. I also prefer to use glass because glass does not react to acidic ingredients which could be responsible for changing the flavors in your recipes.
- Whisk: You will want to gently whisk your filling ingredients. Mixing too aggressively will create air bubbles which will cause your pie to crake while baking.
- Pie Plate: I like to use a 9” ceramic pie plate. Ceramic has even heat distribution which will allow for even browning. I also like the decorative edge, allowing for great presentation from oven to table.
- Food Processor: Having a good food processor is vital for any kitchen. For this recipe, it will assist in making the perfect pie crust.
Ingredients:
- Flour: A good All Purpose Flour will make the perfect crust for this pie.
- Salt: A small amount of salt is added to enhance the flavors in the pie.
- Butter: For a flaky crust. I always opt for unsalted butter. This will allow me to control the salt in the recipe. It is also very important that your butter is very cold. I like to cut the butter into cubes and place it in the freezer for a few minutes while I prepare my other ingredients. This will ensure that the butter is very cold.
- Sugar: Granulated Sugar works best for this recipe.
- Spices: Ground Cinnamon, Ground Ginger, Ground Cloves, and Ground Nutmeg are what gives this pie warmth and an abundance of flavor.
- Eggs: These are the binders in the pie, creating a creamy custard like texture after it is cooked.
- Pumpkin:This recipe calls for Pumpkin Puree which is just pure pumpkin not pumpkin pie filling which has other ingredients added.
- Heavy Whipping Cream: Gives it that rich creamy smooth texture.
- Vanilla Extract: I always opt for Pure Vanilla Extract due to its intense vanilla flavor.
- Bourbon: This will add a depth of flavor.
- Milk: To brush on the crust to give it a glossy look.
Pumpkin Pie
Course: DessertDifficulty: Medium10
servings20
minutes45
minutesA buttery flaky crust filled with a rich and creamy pumpkin custard like filling comes together to create this delicious Pumpkin Pie.
Ingredients
- For The Crust
1 1/2 Cups All Purpose Flour
1/2 Teaspoon salt
9 Tablespoons unsalted butter cut into cubes, very cold.
3 – 4 Tablespoons ice water
- For The Filling
3/4 Cup Granulated Sugar
1/2 Teaspoon salt
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Ground Nutmeg
2 Eggs
1 (15oz) Can Pumpkin Puree
1 1/2 Cups heavy whipping cream
2 Teaspoons Pure Vanilla Extract
1 Tablespoon bourbon
2 Tablespoons milk
Directions
- For The Crust
- Place the flour and salt in the bowl of a food processor and pulse to combine. Add the cold cubed butter and pulse until a course meal forms. Add the ice water 1 tablespoon at a time, pulsing after each addition until pastry starts to come together. Remove from processor, form into a disk, wrap in plastic wrap and chill for 30 minutes.
- Roll out pastry on a lightly floured surface to 1/8” thickness. Place pastry in a 9” pie plate gently forming it into the plate and crimp the edges with your fingers. Place pie plate in the refrigerator to chill for 1 hour.
- Preheat oven to 375º.Remove the pie plate from the refrigerator and place it on a baking tray. Place a piece of aluminum foil on top and fill with pie beads or uncooked rice to blind bake.for 18 minutes.
- Remove from oven. Remove foil with the pie beads from the pie crust and allow the crust to cool slightly on the baking sheet
- For The Filling
- Raise oven temperature to 425º.
- In a small mixing bowl, whisk together the sugar, salt, cinnamon, ginger, cloves and nutmeg and set to the side.
- In a separate large mixing bowl, wish together the pumpkin puree, eggs, heavy cream, vanilla and bourbon until combined and smooth. Add the sugar mixture to the pumpkin mixture and gently mix together combine. Pour into the pie shell. Place in the preheated oven and bake for 15 minutes. Lower the heat to 350º then continue baking for 45-50 minutes or until edges are firm and center still giggles. Remove from oven and allow to cool completely.
- Once cooked, you can decorate with leaf shaped baked pastry and serve with fresh whipped cream.
- Enjoy.
