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Pumpkin Pie Recipe That Will Steal the Show This Fall

Pumpkin pie recipe showcasing irresistible autumn dessert with vibrant textures
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A time-tested pumpkin pie with a tender, flaky all-butter crust and a velvety, perfectly spiced filling. Foolproof cues, make-ahead friendly, and worthy of the holiday spotlight.

Ingredients

Scale

Flaky Pie Crust

  • 2½ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup cold unsalted butter, cubed
  • ¼ to ½ cup ice water

Creamy Pumpkin Filling

  • 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
  • 3 large eggs
  • 1¼ cups heavy cream (or evaporated milk)
  • ¾ cup packed brown sugar
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 tsp vanilla extract

Vegan idea: use coconut cream and a cornstarch binder in place of eggs; texture will differ but flavors still shine.

Instructions

  1. Make the crust: Whisk flour, salt, and sugar. Cut in cold butter until coarse crumbs with some pea-sized bits remain. Drizzle in ice water 1 tbsp at a time just until dough holds when pinched.
  2. Chill: Form into a disk, wrap, and refrigerate 1 hour.
  3. Roll & fit: On a floured surface, roll to a 12-inch circle (≈1/8-inch thick). Ease into a 9-inch pie dish; trim, fold under, and crimp. Chill while you make the filling. (Optional insurance: blind bake 10 minutes at 375°F with parchment + pie weights.)
  4. Heat oven: Preheat to 375°F (190°C).
  5. Mix filling: In a large bowl, whisk eggs. Whisk in pumpkin, heavy cream, and vanilla until smooth. In a small bowl combine brown sugar, spices, and salt; whisk into pumpkin mixture.
  6. Fill & bake: Pour filling into chilled crust. Bake 15 minutes at 375°F, then reduce to 350°F (175°C) and bake 40–45 minutes longer. Shield crust edges if browning quickly. Pie is done when the center still has a slight jiggle (like gelatin).
  7. Cool: Cool on a rack at least 2 hours to fully set before slicing.

Notes

Per slice (1/8): ~385 kcal, 5g protein, 39g carbs, 24g fat, 2g fiber, 22g sugar. Doneness cues: 2-inch center jiggle, or ~175°F at center with an instant-read thermometer. Tips: chill the shaped crust to prevent shrinkage; use pure pumpkin (not pie filling); don’t overbake to avoid cracks. Storage: refrigerate up to 4 days (cover loosely); freeze up to 1 month (wrap well). Serve with lightly sweetened whipped cream; garnish with candied pecans or a caramel drizzle.

Nutrition

Keywords: pumpkin pie, flaky pie crust, Thanksgiving dessert, best pumpkin pie, silky pumpkin filling

Find it online: https://harmonymeal.com/pumpkin-pie-recipe/