Classic pumpkin pie recipe | How to make pumpkin pie

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.

Add cold cubed butter and blend until the butter and the flour mixture are combined.

Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tbsp of water.

Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.

Transfer the pie dough disk onto a clean floured surface and roll with a rolling pin into a circle and transfer it into a pie pan. Cut off the extra edges. Make little holes with a fork and freeze for 20 minutes.

Fold a piece of parchment paper into a ball and line the center of your pie baking pan. Fill the pan with either dry beans or rice, or pie weights.

Bake the pie crust into a 200c (400f) preheated oven for 15-17 minutes or until the edges of the pie start to turn golden.

Gently remove the pie weights and poke holes with a fork on the bottom of the pie crust. Then bake for another 5 minutes or until the center looks dry and baked.

In a big mixing bowl, add the pumpkin puree, sugar, cinnamon, nutmeg, ginger, salt, and cornstarch. Mix with a whisk until combined.

Add the heavy cream, milk, and vanilla extract and mix with a whisk until the mixture is combined.

Add 3 eggs, one egg at a time, and whisk between each addition.

Pour the pumpkin filling into the warm prebaked pie crust and bake in a 180c (350f) preheated oven for 50-60 minutes or until the pie looks completely set on the edges and a bit wobbly on the middle. The pie will set completely until it’s cooled to room temperature.

Open the oven door and let the pie cool to room temperature for 2-3 hours. Cover the pie with plastic wrap or foil and refrigerate for up to 5 days.

Cooking Techniques

Equipment Needed

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Allergens