Pixicook
LoginGet Started
    HomeRecipesPieClassic Pumpkin Pie with Homemade Crust
    recipe image

    Classic Pumpkin Pie with Homemade Crust

    clock-icon135 minutes
    author-image
    Author
    Pixicook editorial team

    A timeless dessert featuring a rich, spiced pumpkin filling in a buttery homemade crust, topped with brandy-infused whipped cream.

    Ingredients for Classic Pumpkin Pie with Homemade Crust

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Unbleached All-Purpose Flour

    cups

    Substitute chevron-down

    Table Salt

    teaspoons

    Substitute chevron-down

    Granulated Sugar

    teaspoons

    Substitute chevron-down

    Unsalted Butter, chilled, cut into 1/4-inch pats

    tablespoons

    Substitute chevron-down

    Ice Water

    tablespoons

    Substitute chevron-down

    Pumpkin Puree

    cups

    Substitute chevron-down

    Dark Brown Sugar, packed

    cups

    Substitute chevron-down

    Ginger Powder

    teaspoons

    Substitute chevron-down

    Fresh Grated Nutmeg

    teaspoons

    Substitute chevron-down

    Ground cinnamon

    teaspoons

    Substitute chevron-down

    Ground Cloves

    teaspoons

    Substitute chevron-down

    Table Salt

    teaspoons

    Substitute chevron-down

    Heavy Cream, cold

    cups

    Substitute chevron-down

    Milk

    cups

    Substitute chevron-down

    Large Eggs

    each

    Substitute chevron-down

    Confectioners’ Sugar

    tablespoons

    Substitute chevron-down

    Brandy

    tablespoons

    Substitute chevron-down

    How to Make Classic Pumpkin Pie with Homemade Crust

    1. Make Pastry Shell

    Start by combining the unbleached all-purpose flour, table salt, and granulated sugar in a food processor. Scatter the chilled unsalted butter pats over the mixture and pulse until it resembles coarse cornmeal. Transfer the mixture to a medium bowl and drizzle ice water over it, mixing with a rubber spatula until the dough comes together. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes to allow the gluten to relax, making the dough easier to roll.

    2. Roll and Fit Dough

    On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully fold the dough in half and transfer it to a 9-inch pie plate, then unfold it. Gently press the dough into the plate, trim any excess, and flute the edges. Chill the fitted dough in the refrigerator for 20 minutes or freeze for 5 minutes to prevent shrinkage during baking. Preheat your oven to 400°F. Prick the bottom of the dough with a fork, line it with aluminum foil, and fill it with pie weights or dried beans. Bake for 15 minutes, remove the foil and weights, and bake for another 8-10 minutes until the crust is golden.

    3. Prepare Filling

    In a food processor, combine the pumpkin puree, dark brown sugar, ground ginger, fresh grated nutmeg, ground cinnamon, ground cloves, and table salt. Transfer this mixture to a saucepan and cook over medium heat for about 5 minutes, stirring constantly until it thickens slightly and the spices become fragrant.

    4. Combine Filling and Cream

    In a separate small saucepan, whisk together the heavy cream and milk and bring just to a simmer. Gradually whisk the hot cream mixture into the pumpkin mixture until smooth.

    5. Mix Eggs and Pumpkin

    In the food processor, process the large eggs until smooth, then slowly pour the hot pumpkin mixture into the eggs while the processor is running. This step ensures a silky texture for the filling. Process for about 30 seconds until well combined.

    6. Bake Pie

    Pour the prepared filling into the pre-baked pie shell. Bake the pie at 400°F for 25 minutes. To check for doneness, gently shake the pie; the center should wiggle like gelatin. Allow the pie to cool on a wire rack for at least 1 hour before serving.

    7. Prepare Whipped Cream

    While the pie cools, beat the cold heavy cream in a mixer until soft peaks form. Add the confectioners' sugar and brandy, and continue to beat until stiff peaks form. Serve generous dollops of whipped cream atop slices of your classic pumpkin pie.

    Variations

    Enhance the Filling

    Maple Syrup; Bourbon or Rum; Citrus Zest (orange or lemon).

    Toppings and Garnishes

    Candied Pecans; Meringue; Flavored Whipped Cream (bourbon, vanilla bean, cinnamon or nutmeg).

    Infuse the Crust

    Herbal (minced rosemary or thyme); Nutty (ground toasted pecans or walnuts); Spiced (cinnamon or cardamom).

    Dairy Variations

    Sour Cream; Coconut Milk.

    Spice Mix Adjustments

    Ginger Boost; Cardamom Addition; Five-Spice Powder.


    Comments (0)

    Add your comment...

    Explore More Pie recipes

    Explore More Collections

    Chicken Katsu with Shredded Cabbage and Scallions

    Chicken Fried

    Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

    Quick Easy Shrimp Saute

    Dashi with Cod and Clams

    Mushroom Soup

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken