Classic PumpkinĀ Pie

November 21, 2018
1 Ratings
Photo by Vanessa Richardson
  • Prep time 30 minutes
  • Cook time 45 minutes
  • Serves 8-10
Author Notes

I am always looking for a new pumpkin pie recipe. I've had some that were good but always felt like I could find a better one. Some look interesting but are too nontraditional or too complicated. I also didn't want to have to blind bake the crust since that's just more time I don't have while I'm prepping several other dishes before Thanksgiving. I love recipes from King Arthur Flour so decided to try their classic pumpkin pie recipe (again) but instead used techniques I found from The Kitchn. The KA recipe doesn't require blind baking and has the filling sit overnight in the fridge to help spices infuse into the pumpkin mixture while the Kitchn recipe heats the mixture on the stove to deepen the flavor. For the crust, I used the King Arthur recipe for pie dough but made it in my food processor to make my life easier. It still turned out perfectly with no soggy crust. It is definitely our new family favorite! —VRich

What You'll Need
  • Filling
  • 2 cups pumpkin puree (or one 15-ounce can)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice (I like King Arthur's)
  • 1/8 teaspoon freshly ground black pepper (optional)
  • 3 large eggs
  • 3/4 cup half and half
  • 1/2 cup heavy cream
  • 1 teaspoon good quality vanilla extract
  • 1 tablespoon all-purpose flour
  • Super easy pie crust
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 tablespoons shortening, cubed
  • 5 tablespoons unsalted butter, cold and cubed
  • 3-5 tablespoons ice water
  1. Filling
  2. If making pie crust, see instructions below. Chill dough while preparing filling. Add pumpkin puree, sugars, pumpkin pie spice, salt, and pepper (if using) to food processor The black pepper is optional but adds additional, unexpected spice flavor. Blend until very smooth. This helps to remove any uneven or stringy texture that remains in the pumpkin puree.
  3. Place pumpkin mixture in saucepan over medium heat until steam forms, stirring frequently. Heat until very warm throughout for a few minutes but no longer than 5 minutes. Mixture will start to bubble slightly if you don't stir. Remove from heat and let cool slightly.
  4. In a separate bowl, beat eggs then whisk in half and half and heavy cream (or instead of half and half + heavy cream, you can use 1 1/4 cup light cream). Whisk in vanilla and flour. Add a spoonful of pumpkin puree mixture and whisk to temper eggs. Add a second spoonful to mixture and mix again. Slowly add egg mixture to pumpkin puree and whisk until smooth. Set aside.
  5. Heat oven to 400'. Lightly grease a 9" pie pan that is at least 1 1/2" deep. Roll out dough and transfer to pie pan (will need roughly a 13" circle). Crimp edges above rim to keep filling in when it expands while baking. Refrigerate crust while you preheat the oven.
  6. When ready to bake, place pie pan on baking sheet (in case there are drips) then pour filling onto *unbaked* pie dough. Bake 40-50 minutes or until filling is set 2" from edge. (Note: if using a ceramic pie dish, try baking at 375' for 60 minutes + 10 minutes at 400'. I used an Emile Henry pie dish and this worked perfectly for me). Pie is ready when there are small cracks around the edge but center is still wobbly. The center will finish cooking as the pie sits. If crust starts to get too brown, cover with foil. Remove pie from oven and cool on rack.
  7. Note: this can be baked a day or two ahead of time; wrap tightly in plastic wrap and keep refrigerated. Leftovers keep in the fridge tightly covered for up to 4 days.
  1. Super easy pie crust
  2. Whisk flour and salt then add to food processor with dough hook
  3. Add shortening and pulse several times until mixture is evenly crumbly. Scrape down sides, pulse a few more times.
  4. Add butter to flour mixture then pulse several times. Scrape down sides, pulse a few more times. Mixture will look uneven with both big and small chunks of butter.
  5. Scrape down sides of bowl then add 2 tablespoons water and pulse a few times, Add water a tablespoon at a time and pulse until a solid ball forms. I added one additional tablespoon then turned food processor to "on" until it held together; if it was still too dry, I added an additional tablespoon at a time. Add just enough water to have dough hold together but not be too wet.
  6. Place dough on parchment paper, silpat mat (may need to lightly flour first), or even a clean cutting board (one not used for meat or vegetables/onions/garlic :) ). Fold dough over on itself from one side to the other then again from opposite sides. If there are dry parts, sprinkle with water; if too wet, lightly sprinkle surface with flour.
  7. Knead dough a few more times until smooth then shape into 1" disk. Refrigerate for at least 30 minutes.
  8. When ready to use dough, remove from refrigerator. If dough has been chilling more than 30 minutes, let it sit at room temperature for 10-15 minutes before rolling. Roll dough to desired size then place in buttered/greased pie pan and refrigerate while you prepare filling or preheat oven.

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1 Review

Sandra January 1, 2022
Had already made a pumpkin pie and had some pumpkin left over Decided on New Year's Day to use it to make another pie. Found this recipe and it sounded so good, but I didn't have enough pumpkin mixture to fill the pie plate. I had a can of apple pie filling so I put that in the bottom of the unbaked pie shell and poured the pumpkin mixture on top. Best pumpkin pie ever!