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Perfect Pumpkin Pie

20 INGREDIENTS • 14 STEPS • 2HRS 45MINS

Perfect Pumpkin Pie

Recipe

5.0

1 rating
After all these years, I finally have a fabulous pumpkin pie recipe to share with you! Whomever coined the term "easy as pie" had obviously never baked a pumpkin pie! Make the perfect pumpkin pie with a buttery, flaky crust and a smooth, crack-free filling. It’s the ultimate holiday dessert!
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After all these years, I finally have a fabulous pumpkin pie recipe to share with you! Whomever coined the term "easy as pie" had obviously never baked a pumpkin pie! Make the perfect pumpkin pie with a buttery, flaky crust and a smooth, crack-free filling. It’s the ultimate holiday dessert!
author_avatar
Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!

2HRS 45MINS

Total Time

$1.74

Cost Per Serving

Ingredients

Servings
8
us / metric
Crust
All-Purpose Flour
185 g
All-Purpose Flour
Granulated Sugar
1 Tbsp
Granulated Sugar
Salt
1/2 tsp
Salt
Baking Powder
1/8 tsp
Baking Powder
Unsalted Butter
85 g
Cold Unsalted Butter
sliced into 1/4-inch pieces
Vegetable Shortening
3 Tbsp
Vegetable Shortening, chilled
Water
4 Tbsp
Cold Water
Filling
100% Pumpkin Purée
1 can
(15 oz)
100% Pumpkin Purée
Large Egg
1
Large Egg
Large Egg
3
Large Eggs, separated
yolks only
Granulated Sugar
100 g
Granulated Sugar
Brown Sugar
110 g
Brown Sugar, lightly packed
All-Purpose Flour
2 Tbsp
All-Purpose Flour
Salt
1/2 tsp
Salt
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Ginger
1 tsp
Ground Ginger
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Ground Cloves
1/8 tsp
Ground Cloves
Ground Black Pepper
1/8 tsp
Ground Black Pepper
Evaporated Milk
300 mL
Evaporated Milk

Nutrition Per Serving

VIEW ALL
Calories
428
Fat
18.7 g
Protein
9.0 g
Carbs
55.6 g
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author_avatar
Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!

Author's Notes

Makes 1 9-inch deep dish pie.

Make-Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.

Freezer-Friendly Instructions: The dough can be made ahead and wrapped in plastic and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.

Cooking Instructions

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step 1
Combine the All-Purpose Flour (185 g), Granulated Sugar (1 Tbsp), Salt (1/2 tsp), and Baking Powder (1/8 tsp) in a food processor and pulse.
step 1 Combine the All-Purpose Flour (185 g), Granulated Sugar (1 Tbsp), Salt (1/2 tsp), and Baking Powder (1/8 tsp) in a food processor and pulse.
step 2
Add the pieces of Unsalted Butter (85 g) and Vegetable Shortening (3 Tbsp) and pulse until you have coarse crumbs.
step 2 Add the pieces of Unsalted Butter (85 g) and Vegetable Shortening (3 Tbsp) and pulse until you have coarse crumbs.
step 3
Add half of the Water (4 Tbsp) and pulse a few times to incorporate. Add the remaining water and pulse until the mixture is just evenly moistened and very crumbly.
step 3 Add half of the Water (4 Tbsp) and pulse a few times to incorporate. Add the remaining water and pulse until the mixture is just evenly moistened and very crumbly.
step 4
Dump the crumbly dough out onto a work surface and gather it into a ball. Pat the dough into a 5-inch disc and wrap it in plastic. Refrigerate for at least 45 minutes to rest.
step 4 Dump the crumbly dough out onto a work surface and gather it into a ball. Pat the dough into a 5-inch disc and wrap it in plastic. Refrigerate for at least 45 minutes to rest.
step 5
Remove the dough from the refrigerator. Dust your work surface lightly with flour and sprinkle a little flour over the dough. Use your hands to work the dough into a smooth disc, careful not to over-work it.
step 5 Remove the dough from the refrigerator. Dust your work surface lightly with flour and sprinkle a little flour over the dough. Use your hands to work the dough into a smooth disc, careful not to over-work it.
step 6
Roll the dough into a 14-inch circle. Carefully drape the dough over the rolling pin and transfer it to a 9-inch​ deep-dish​ pie pan (should be at least 1 1/2 inches deep). Gently fit the dough into the pan by easing it inwards. If it tears, patch it right back up.
step 6 Roll the dough into a 14-inch circle. Carefully drape the dough over the rolling pin and transfer it to a 9-inch​ deep-dish​ pie pan (should be at least 1 1/2 inches deep). Gently fit the dough into the pan by easing it inwards. If it tears, patch it right back up.
step 7
Trim the edges to 1/2 inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust then press the rim against the lip of the pan to form an even edge. Lastly, crimp the rim using your fingers.
step 7 Trim the edges to 1/2 inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust then press the rim against the lip of the pan to form an even edge. Lastly, crimp the rim using your fingers.
step 8
Freeze the crust for at least 15 minutes while you preheat the oven to 375 degrees F (190 degrees C).
step 8 Freeze the crust for at least 15 minutes while you preheat the oven to 375 degrees F (190 degrees C).
step 9
Remove the pie crust from the freezer and place it on a baking sheet. Cover the crust with a piece of parchment paper and fill it about halfway full with dried beans or pie weights and bake for 25 minutes.
step 9 Remove the pie crust from the freezer and place it on a baking sheet. Cover the crust with a piece of parchment paper and fill it about halfway full with dried beans or pie weights and bake for 25 minutes.
step 10
Take the crust out of the oven; remove the parchment paper and beans or pie weights and tent the edges from getting too dark. Bake for another 20 minutes or until dough is dry and golden. If the bottom puffs up, gently press it down with a flat spatula.
step 10 Take the crust out of the oven; remove the parchment paper and beans or pie weights and tent the edges from getting too dark. Bake for another 20 minutes or until dough is dry and golden. If the bottom puffs up, gently press it down with a flat spatula.
step 11
Remove the pie crust and take off the foil. In the meantime, reduce the oven temperature to 325 degrees F (160 degrees C).
step 12
To make the filling, whisk together 100% Pumpkin Purée (1 can), Large Egg (1), Large Eggs (3) yolks, Granulated Sugar (100 g), Brown Sugar (110 g), All-Purpose Flour (2 Tbsp), Salt (1/2 tsp), Ground Cinnamon (1 tsp), Ground Ginger (1 tsp),Ground Nutmeg (1/2 tsp), Ground Cloves (1/8 tsp), Ground Black Pepper (1/8 tsp), and Evaporated Milk (300 mL) in a large bowl.
step 12 To make the filling, whisk together 100% Pumpkin Purée (1 can), Large Egg (1), Large Eggs (3) yolks, Granulated Sugar (100 g), Brown Sugar (110 g), All-Purpose Flour (2 Tbsp), Salt (1/2 tsp), Ground Cinnamon (1 tsp), Ground Ginger (1 tsp),Ground Nutmeg (1/2 tsp), Ground Cloves (1/8 tsp), Ground Black Pepper (1/8 tsp), and Evaporated Milk (300 mL) in a large bowl.
step 13
Pour mixture into the pre-baked crust and bake for 50-60 minutes.
step 13 Pour mixture into the pre-baked crust and bake for 50-60 minutes.
step 14
Cool the pie on a baking sheet on a rack for a few hours. Slice and refrigerate until ready to serve.
step 14 Cool the pie on a baking sheet on a rack for a few hours. Slice and refrigerate until ready to serve.
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