Pumpkin Pie

Pumpkin Pie

This classic pumpkin pie features a buttery, flaky crust and a perfectly spiced, creamy filling.

170 min Serves 8 - 10 serving(s) Medium Thanksgiving Cuisine

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Start by preparing and blind-baking a pie crust until lightly golden. Whisk together pumpkin, cream, sugars, spices, and eggs, then pour into the crust and bake until set. Cool completely and serve with whipped cream for a traditional holiday dessert.

Directions

On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer it to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges under to be even with the rim and crimp. Prick the bottom all over with a fork, then refrigerate for 60 minutes (or freeze for 30 minutes).

Preheat the oven to 400°F. Line the crust with parchment paper and fill with baking weights or dried beans.

Bake until the edges look dry and just start to color, 13 to 15 minutes. Remove from the oven, carefully take out the parchment and weights (set weights aside to cool). Return the crust to the oven and bake until the bottom looks dry, 4 to 6 minutes. Reduce oven temperature to 350°F.

In a medium bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, and brown sugar. Then whisk in the pumpkin pie spice, vanilla, salt, eggs, and egg yolk until fully combined.

Pour the filling into the crust and place the pie on a baking sheet. Bake until the edges are set and the center jiggles only slightly, 55 to 60 minutes. Cool completely on a wire rack. Serve with whipped cream or refrigerate.