Pumpkin Pie

A silky, warmly spiced pumpkin custard pie in a flaky all-butter crust, made with real pumpkin puree, brown sugar, and a blend of cinnamon, ginger, and cloves. The essential autumn holiday dessert.

By YumYum Editorial · Baking & Desserts

Prep: 20 min · Cook: 55 min · Total: 75 min · Serves 8

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt (for crust)
• 1/2 cup cold unsalted butter, cubed
• 3-4 tbsp ice water
• 15 oz can pumpkin puree
• 3/4 cup packed brown sugar
• 3 large eggs
• 1 cup heavy cream
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt (for filling)

Instructions

1. Pulse flour, salt, and cold butter in a food processor until pea-sized crumbs form, then add ice water until dough comes together. Chill 30 minutes.
2. Roll out the dough and fit it into a 9-inch pie pan, crimping the edges; chill 15 minutes.
3. Preheat oven to 425°F (220°C). Line the crust with parchment and pie weights and blind bake 12 minutes; remove weights and bake 5 more minutes until pale golden.
4. Whisk pumpkin puree, brown sugar, and eggs together until smooth.
5. Whisk in heavy cream, cinnamon, ginger, cloves, nutmeg, and salt until fully combined.
6. Pour the filling into the warm par-baked crust.
7. Reduce oven to 350°F (175°C) and bake 40-45 minutes, until the edges are set but the center still jiggles slightly.
8. Cool completely on a wire rack (at least 3 hours) before slicing to allow the custard to fully set.