Classic Pumpkin Pie
A silky, spiced pumpkin custard in a buttery, flaky crust, finished with a cloud of whipped cream. The traditional holiday pie, made with simple pantry staples.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 1 hr 30
- Serves
- 8
Blind baking keeps the bottom crust crisp under the wet filling. Take the pie out while the very center still wobbles, as it finishes setting as it cools and will not crack. It tastes best made a day ahead.
Method
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Whisk the flour, 1/2 teaspoon salt and granulated sugar. Cut in the butter until the mixture looks like coarse crumbs with some pea-size pieces. Sprinkle with 3 tablespoons ice water and stir until the dough just holds together, adding more water if needed.
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Shape the dough into a disc, wrap, and chill for at least .
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Heat the oven to 400°F (200°C) with a rack in the lower third. Roll the dough into a 12-inch round on a floured surface, fit it into a 9-inch pie plate, and crimp the edges. Chill for .
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Line the crust with parchment and fill with pie weights or dried beans. Blind bake for , then remove the weights and bake for more until pale golden.
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Whisk the pumpkin puree, brown sugar, spices and the pinch of salt until smooth. Whisk in the eggs one at a time, then the cream and vanilla.
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Reduce the oven to 350°F (175°C). Pour the filling into the warm crust and bake for , until the edges are set and the center still jiggles slightly.
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Cool completely on a wire rack, at least , then chill until ready to serve. Slice and top with whipped cream.
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