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Classic Homemade Pumpkin Pie: Easy Best Thanksgiving Recipe

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This classic pumpkin pie features a silky, perfectly spiced filling with a secret pinch of black pepper, all nestled in a flaky all-butter crust. It’s the result of years of trial and error, and it’s guaranteed to be the star of your Thanksgiving table.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon granulated sugar
  • ½ cup (113g) unsalted butter, very cold and cubed
  • 3–4 tablespoons ice water
  • 1 medium sugar pumpkin (about 3–4 lbs)
  • 1 tablespoon olive oil
  • 2 cups (460g) homemade pumpkin purée (or one 15-oz can)
  • 1 ¼ cups (300ml) heavy cream
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs, plus 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt

Instructions

  1. Mix the dry ingredients: In a large bowl, whisk together the flour, salt, and sugar.
  2. Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  3. Add the ice water: Drizzle 3 tablespoons of ice water over the mixture. Toss gently with a fork until the dough starts to come together. Squeeze a small piece—if it holds together without crumbling, it’s ready. If too dry, add the remaining tablespoon of water, one teaspoon at a time.
  4. Form the disc: Turn the dough out onto a lightly floured surface. Gently bring it together into a ball, then flatten into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 3 days).
  5. Roll it out: On a floured surface, roll the dough from the center outward, rotating it a quarter turn after each roll. Aim for a 12-inch circle, about ⅛-inch thick.
  6. Fit the pan: Carefully transfer the dough to a 9-inch pie dish. Gently press into the bottom and up the sides. Trim the overhang to about ½ inch, then fold under and crimp the edges. Refrigerate for 30 minutes while preheating the oven to 375°F (190°C).
  7. Blind bake: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights. Bake for another 8-10 minutes until the bottom looks dry and lightly golden. Set aside to cool slightly.
  8. Make the pumpkin purée (if using fresh): Preheat oven to 400°F (200°C). Cut the sugar pumpkin in half, scoop out seeds and stringy bits, rub cut sides with olive oil. Place cut-side down on a baking sheet. Roast for 45-50 minutes until tender. Cool, then scoop flesh into a food processor and blend until smooth. You should have about 2 cups.
  9. Bloom the spices: In a small saucepan over medium heat, combine the brown sugar, cinnamon, ginger, nutmeg, cloves, black pepper, and salt. Stir for about 1 minute until fragrant and the sugar looks sandy.
  10. Build the custard base: In a large bowl, whisk together the pumpkin purée, heavy cream, eggs, egg yolk, and vanilla extract until smooth. Pour in the spiced sugar mixture and whisk until fully combined.
  11. Pre-cook the filling: Pour the filling into the same saucepan. Cook over medium-low heat, stirring constantly, for about 5-7 minutes until it thickens slightly and coats the back of a spoon. Do not let it boil.
  12. Fill the crust: Place the blind-baked crust on a baking sheet. Give the filling one last whisk, then carefully pour it into the warm crust.
  13. Bake low and slow: Bake at 375°F (190°C) for 15 minutes. Then, without opening the oven, reduce the temperature to 325°F (165°C) and bake for another 35-45 minutes. The pie is done when the edges are set but the center still jiggles slightly.
  14. Cool completely: Turn off the oven and crack the door open. Let the pie sit in the cooling oven for 1 hour. Then transfer to a wire rack to cool completely, at least 2 hours. For best results, refrigerate overnight.

Notes

Don’t skip the blind bake to avoid a soggy bottom. Keep everything cold for the crust. Don’t overmix the filling. Use a baking sheet. The jiggle test is your friend. Patience with cooling is key. The pie tastes better the next day.

Nutrition

Keywords: pumpkin pie, Thanksgiving, classic, homemade, easy, best, holiday dessert, pumpkin, pie, from scratch

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