Classic Pumpkin Pie

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Servings: 4 cups Difficulty: Advanced
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A velvety, spiced pumpkin custard baked in a tender homemade crust, capturing the essence of autumn.
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This Classic Pumpkin Pie is the epitome of comfort food, featuring a rich, aromatic filling nestled in a buttery, flaky crust. The filling combines smooth pumpkin puree with warm spices like cinnamon and nutmeg, creating a deeply flavorful and silky texture that sets perfectly. It’s a timeless dessert that shines during Thanksgiving, Christmas, or any cozy fall evening. With its balance of sweet and savory notes, it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

Classic Pumpkin Pie recipe image
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Classic Pumpkin Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 851.1

Description

This Classic Pumpkin Pie is the epitome of comfort food, featuring a rich, aromatic filling nestled in a buttery, flaky crust. The filling combines smooth pumpkin puree with warm spices like cinnamon and nutmeg, creating a deeply flavorful and silky texture that sets perfectly. It's a timeless dessert that shines during Thanksgiving, Christmas, or any cozy fall evening. With its balance of sweet and savory notes, it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

Ingredients

Directions

  1. In a small bowl, stir the canola oil and 1/4 cup of flour until smooth; cover and chill in the freezer until partially frozen, about 40 minutes.
  2. In a mixing bowl, whisk together the remaining 1 cup of flour, sugar, baking powder, and salt.
  3. Using a pastry blender or two knives, cut the chilled oil-flour paste into the dry ingredients until the mixture is crumbly.
  4. With a fork, stir in the milk just until a soft dough forms.
  5. Turn the dough out onto a lightly floured surface and knead gently 7 or 8 times.
  6. Press the dough into a disk, wrap it in plastic wrap, and refrigerate while preparing the filling.
  7. Position a rack in the lower third of the oven and preheat to 425°F (218°C).
  8. Lightly oil a 9-inch pie pan or coat it with nonstick spray.
  9. In a large bowl, whisk together the sugar, cinnamon, nutmeg, and salt.
  10. Add the eggs and egg whites to the spice mixture and whisk until well blended.
  11. Add the pumpkin puree, whisking until the mixture is smooth.
  12. Whisk in the evaporated milk and vanilla extract.
  13. On a lightly floured surface, roll out the chilled dough into an 11-inch circle.
  14. Drape the dough over the rolling pin and fit it into the prepared pie pan.
  15. Fold the edges under and crimp them decoratively.
  16. Place the pie on a baking sheet.
  17. Pour the filling into the crust and bake for 10 minutes.
  18. Cover the edges with strips of aluminum foil to prevent overbrowning.
  19. Reduce the oven temperature to 325°F (163°C).
  20. Bake for 55 to 60 minutes more, or until the center barely jiggles when the pan is tapped.
  21. Transfer the pie to a wire rack.
  22. Let cool completely.
  23. If not serving within an hour, loosely cover and refrigerate.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 851.1kcal
% Daily Value *
Total Fat 19.4g30%
Saturated Fat 2.3g12%
Cholesterol 93.5mg32%
Sodium 5201.8mg217%
Total Carbohydrate 150.7g51%
Dietary Fiber 5.1g21%
Sugars 77.3g
Protein 22.7g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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