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–+ servings
top down view of pumpkin pie topped with whipped cream in the middle
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Classic Pumpkin Pie

Classic pumpkin pie recipe is simple but far from plain! Delicious flaky pastry and smooth custard filling are easy enough to master at home!
Prep Time50 minutes
Cook Time1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin pie
Servings: 8
Author: Julia Frey of Vikalinka

Equipment

Ingredients

For the crust

  • 420g / 3 cups plain flour all purpose
  • 1/2 tsp salt
  • 250g / 1 cup chilled unsalted butter cubed
  • 65g / 5 tbsp chilled lard cubed, or shortening
  • 1 egg
  • 85ml / 1/3 cup ice cold water

For the filling

  • 400g / 15 oz This is an affiliate link.canned pumpkin puree not canned pumpkin pie filling
  • 3 eggs large
  • 250ml / 1 cup double/heavy whipping cream
  • 100g / 1/2 cup brown sugar
  • 1½ tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp dried ginger
  • 1/4 tsp This is an affiliate link.nutmeg
  • 1 tsp This is an affiliate link.vanilla
  • 1/2 tsp salt

For decoration

Instructions

  • Combine the flour and the salt in the bowl of a food processor or a large bowl, add in chilled cubed butter and lard and either process in a food processor or cut in with a pastry blender until you have fine crumbs. Add in beaten egg and ice water and pulse in a food processor for about 20 seconds until you have a dough ball stuck around the centre of the processor.  Take it out of the food processor and divide in half. Shape each piece into a ball and then into a flat disk, wrap into plastic wrap and chill 1 disk the refrigerator for 20 minutes or overnight (The pastry could be made a day ahead. Freeze the second pastry disk for up to two months for later use.)
  • Take the pastry out of the fridge and roll it out on a floured surface. Drape the pastry on your rolling pin and transfer to a 9 inch pie/tart plate. Trim and crimp the edges, put back in the fridge for 20 minutes. (Optional: Meanwhile re-roll the pastry scraps and cut out decorative leaves with a cookie cutter or by hand. Arrange them on a cookie sheet and put in the refrigerator to chill.)
  • Preheat the oven to 400F/200C. Line your unbaked pie crust with parchment paper and fill with baking beans to the top. Bake in the preheated oven for 20 minutes.
  • While your crust is blind baking make the pumpkin filling. With a whisk beat the eggs with sugar, then add in the pumpkin puree, cream, cinnamon, nutmeg, cloves, ginger, vanilla and salt.
  • Take the pie out of the oven, turn the temperature to 350F/180C. Let it cool for 5 minutes and then lift the parchment paper together with the weights out of the pie. (If the crust still looks really doughy after blind baking, prick it with a fork all over and put in the oven for 5 more minutes without the pie weights.) Fill the pie crust with the filling and put it back in the oven, bake for 40 minutes or until the filling is set. Once baked, open the oven door and allow the pie cool for about 20 minutes in the oven to prevent cracks. Then remove from the oven and cool completely.
  • Optional: Bake the pastry cutouts for 10-13 minutes at 350F/180C or until golden. Cool completely and decorate the pie with them as well as star anise. Serve with whipped cream.

Notes

  • It's best to make the pastry a day or even several days ahead. The pastry will benefit from being chilled in the refrigerator and it will make life easier on the big day.
  • The pastry recipe makes one double crust pie or two single crust pies. If you make extra, the pastry will keep for a couple of months.
  • Whenever a filling is very wet like in with pumpkin pie, you will need to partially bake the pastry case to avoid a soggy bottom. If you do find that the bottom is still a bit raw it means it wasn't pre-baked long enough.
  • This pre-baking process is called blind baking. Line your pie plate with the pastry and trim it, then let it chill for 20 minutes in the fridge. After chilling cover the bottom with parchment paper and fill with baking beans or regular dried beans. Not only does this step help with soggy bottom but also prevents the pastry from shrinking.
  • You will have some leftover pastry after you finish with the pie, which is useful for decoration. Use those scraps to create autumnal leaves with the help of a cookie cutter or free hand if you are artistically inclined.

Nutrition

Calories: 458kcal | Carbohydrates: 39g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 412mg | Potassium: 230mg | Fiber: 3g | Sugar: 15g | Vitamin A: 8757IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 3mg