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The Perfect Pumpkin Pie Recipe

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4.3 from 44 reviews

This perfect pumpkin pie recipe features a tender, flaky homemade crust paired with a rich and creamy pumpkin filling enhanced by warm spices and a hint of maple syrup. Ideal for holiday gatherings or cozy autumn desserts, this pie balances sweetness and spice beautifully for a classic seasonal treat.

Ingredients

Pie Crust

  • 1¼ cups (163 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons (85 g) cold unsalted butter, cut into ¼-inch slices
  • ¼ cup (46 g) vegetable shortening, cold, cut into two pieces
  • 2 tablespoons ice water

Pie Filling

  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3 eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 15 ounce canned pumpkin
  • 1 cup drained candied yams, from 15-ounce can
  • ¾ cup (149 g) granulated sugar
  • ¼ cup (78 g) maple syrup
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt

Instructions

  1. Prepare the Pie Crust: In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter and vegetable shortening with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing gently just until the dough holds together. Do not overwork.
  2. Chill the Dough: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to allow the fats to firm and the dough to relax.
  3. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie plate, trim excess dough, and crimp the edges decoratively. Refrigerate the crust while preparing the filling.
  4. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
  5. Make the Filling: In a large mixing bowl, whisk the eggs, egg yolks, sugar, salt, cinnamon, nutmeg, and grated fresh ginger until well blended. Stir in the canned pumpkin, candied yams, maple syrup, vanilla extract, heavy cream, and whole milk until smooth and creamy.
  6. Fill the Pie Crust: Pour the pumpkin filling evenly into the prepared crust.
  7. Bake the Pie: Bake at 425°F (220°C) for 15 minutes to set the crust, then reduce the temperature to 350°F (175°C) and bake for an additional 40 to 50 minutes. The filling should be set around the edges but still slightly soft in the center.
  8. Cool the Pie: Remove the pie from the oven and allow it to cool completely on a wire rack. This helps the filling to firm up for clean slices.
  9. Serve: Serve slices at room temperature or chilled, optionally topped with whipped cream for an extra indulgent touch.

Notes

  • For a flakier crust, handle the dough as little as possible and keep all ingredients cold.
  • If the edges of the crust brown too quickly during baking, cover them with foil strips to prevent burning.
  • Candied yams add extra sweetness and texture; you can substitute with an equal amount of additional pumpkin if preferred.
  • Letting the pie cool fully is important for the filling to set properly and to avoid a runny slice.
  • This pie can be made a day ahead and stored covered in the refrigerator for better flavor melding.

Find it online: https://justsosavory.com/the-perfect-pumpkin-pie-recipe/