Recipe: Classic Pumpkin Pie
with a Perfect Pastry Crust
This Pumpkin Pie with Homemade Crust is the ultimate holiday dessert, combining a flaky, buttery crust with a rich, spiced pumpkin filling. My mom and I are huge Pumpkin Pie lovers and we both agreed this was THE BEST version we’d ever had!! Sure, you can make your own pumpkin puree - but with a handmade pastry crust and fresh whipped cream? You don’t really need to!
Dish Type - Dessert
Serves - 6-8
Ingredients:
3 large eggs
1/2 cup (100g) granulated sugar
1/3 cup (65g) brown sugar
1 can (15 ounces) pumpkin puree
3/4 cup (175ml) heavy whipping cream
1/4 teaspoon salt
1 round teaspoon ground cinnamon
1/2 teaspoon ground ginger (I used 1 tsp fresh minced)
1/4 teaspoon ground cloves
1 tsp vanilla extract
1 blind-baked pie crust (see this link)
Homemade whipped cream (see this link)
Instructions:
Prepare the crust including making the crust, chilling, rolling it out, blind baking and cooling slightly.
Preheat Oven: Preheat the oven to 425°F (220°C)
Mix the Filling: In a medium bowl, whisk together the sugars and eggs. Add everything else and mix until smooth. Gradually stir in the evaporated milk.
Assemble the Pie: Pour the filling into the prepared pie crust.
Bake:
Bake at 425ºF (218ºC) for 15 minutes.
Reduce the temperature to 375º (190ªC) and bake for an additional 40-50 minutes, or until a knife inserted near the center comes out clean.
Rotate if browning unevenly and if the crust is getting too dark, cover the crust with a strip of foil.
Cool: Allow the pie to cool completely before serving 2-4 hours. Serve with whipped cream if desired.
Store: Refrigerate for storage!
