Ingredients
For the Pie Crust (Optional homemade or store-bought)
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
Alternatively, use a pre-made pie crust for convenience.
For the Pumpkin Filling:
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 3/4 cup packed brown sugar
- 3 large eggs
- 1 cup heavy cream or evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
Instructions
Step 1: Prepare the Pie Crust (if making from scratch)
- Mix dry ingredients: Whisk together flour and salt.
- Cut in butter: Use a pastry cutter or fork to cut in the cold butter until mixture resembles coarse crumbs.
- Add water: Gradually add ice water, mixing until dough just comes together.
- Form and chill: Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out: On a floured surface, roll out the dough to fit your pie dish. Transfer and fit the crust into the dish, trim edges.
- Bake (optional pre-baking): For a crisper crust, prick the bottom with a fork, line with parchment, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake an additional 10 minutes until golden. Cool slightly before filling.
Tip: If using store-bought crust, skip to the filling step.
Step 2: Make the Pumpkin Filling
- Combine ingredients: In a large mixing bowl, whisk together pumpkin puree, brown sugar, eggs, and vanilla until smooth.
- Add spices: Mix in cinnamon, ginger, nutmeg, cloves, and salt.
- Incorporate cream: Gradually add heavy cream or evaporated milk, whisking until well combined.
Step 3: Assemble and Bake
- Pour filling: Carefully pour the pumpkin mixture into the prepared pie crust.
- Bake: Place the pie on the middle rack and bake at 350°F (175°C) for 50-60 minutes. The edges should be set, and the center slightly jiggly but not liquid.
- Check doneness: Insert a toothpick in the center; it should come out clean or with just a few moist crumbs.
Step 4: Cool and Serve
- Cool: Let the pie cool on a wire rack for at least 2 hours to allow the filling to set.
- Serve: Garnish with whipped cream, a sprinkle of cinnamon, or caramel sauce if desired.
Tips & Variations
- Spice levels: Adjust spices to taste; add a pinch of allspice or cardamom for extra flavor.
- Sweetener: Substitute sugar with honey or maple syrup for a different sweetness profile.
- Crust options: Use a graham cracker crust, gingersnap crust, or even a gluten-free crust.
- Vegan version: Use coconut cream or almond milk and a vegan pie crust.
Serving Suggestions
- Serve slices topped with whipped cream and a dusting of cinnamon.
- Pair with vanilla ice cream for added decadence.
- Decorate the top with caramel drizzle or toasted pecans for a festive touch.
Final Notes
This Great Pumpkin Pie recipe delivers a classic, spiced pumpkin flavor in a smooth, creamy filling nestled in a flaky crust. Perfect for celebrating fall and holiday seasons alike!
Enjoy baking and sharing this yummy pie with friends and family!
