Pumpkin pie

Ingredients

For the Pie Crust

• 2 cups all-purpose flour

• 2 sticks frozen butter (approximately 16 tablespoons total; use 13 tablespoons if that is your intended amount)

• 1 tablespoon sugar

• ¼ teaspoon salt

• ½ cup ice water

For the Pumpkin Filling

• 1 large egg

• 4 egg yolks

• 1 cup brown sugar

• ¼ cup granulated white sugar

• ½ tablespoon vanilla extract

• 1 tablespoon cornstarch

• 1 can pumpkin purée (approximately 15 ounces)

• 1 pinch of salt

• ½ teaspoon ground cinnamon

• ¼ teaspoon pumpkin pie spice

• ¼ teaspoon ground nutmeg

• 1 cup heavy cream

For the crust: You will also need parchment paper and dried beans or pie weights for blind baking.

Instructions

Part 1: Prepare the Pie Crust

Step 1: Mix the Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Mix until evenly distributed.

Step 2: Add the Frozen Butter

Grate the frozen butter or cut it into small pieces. Add it to the flour mixture. Using your hands, gently work the butter into the flour for about 2 minutes, until the mixture resembles coarse crumbs. Keep the butter cold for a flaky crust.

Step 3: Add the Ice Water

Gradually add the ice water and gently turn the mixture together until the dough begins to come together. Avoid overmixing, as this can make the crust tough.

Step 4: Chill the Dough

Shape the dough into a disk, wrap it, and refrigerate for 1 hour. Chilling helps the butter stay cold and makes the dough easier to roll out.

Step 5: Roll Out the Dough

Lightly flour your work surface and rolling pin. Roll the chilled dough into a circle approximately ⅛–¼ inch thick, large enough to cover your pie pan with about 2 inches of extra dough around the edges.

Step 6: Transfer to the Pie Pan

Carefully transfer the dough into your pie pan. Gently press it against the bottom and sides, allowing the extra dough to hang over the edges. Trim and shape the edges as desired.

Step 7: Blind-Bake the Crust

Preheat the oven to 360°F (182°C). Line the crust with parchment paper and fill it with dried beans or pie weights to prevent the dough from puffing up.

Bake for approximately 20 minutes. Carefully remove the parchment paper and weights. If the crust still looks wet, bake it for a few additional minutes before adding the filling.

Part 2: Prepare the Pumpkin Filling

Step 1: Mix the Eggs and Sugar

In a large mixing bowl, whisk together the whole egg, egg yolks, brown sugar, and white sugar until smooth and well combined.

Step 2: Add the Flavorings

Add the vanilla extract, cornstarch, salt, cinnamon, pumpkin pie spice, and ground nutmeg. Mix until the ingredients are evenly incorporated.

Step 3: Add the Pumpkin Purée

Add the pumpkin purée and mix until the filling is smooth and uniform.

Step 4: Add the Heavy Cream

Slowly pour in the heavy cream while mixing gently. Continue until the filling has a creamy consistency without any lumps.

Part 3: Assemble and Bake

Step 1: Fill the Crust

Pour the pumpkin filling into the prepared pie crust. Spread it evenly and gently tap the pan on the counter to release any large air bubbles.

Step 2: Brush the Crust

If desired, lightly brush the exposed crust edges with beaten egg yolk for a deeper golden color.

Step 3: Bake the Pie

Bake at 360°F (182°C) for approximately 25 minutes, then check the center. The filling should be beginning to set, while the center may still have a slight wobble.

Important: Pumpkin pie usually needs longer than 25 minutes to set. Continue baking as needed, checking every 5–10 minutes, until the edges are set and the center has a gentle wobble rather than a liquid movement. If the crust browns too quickly, cover the edges loosely with foil.

Step 4: Let the Pie Rest

Turn off the oven and leave the pie inside for an additional 10 minutes. Remove it carefully and place it on a cooling rack.

Step 5: Cool and Refrigerate Overnight

Allow the pie to cool completely at room temperature, then cover and refrigerate overnight. This helps the filling finish setting and makes the pie easier to slice.

Serving Suggestions

Serve chilled or slightly cool, on its own or with a dollop of whipped cream. The buttery crust and rich pumpkin filling make every slice a comforting, homemade treat.

Storage Tips

• Refrigeration: Keep the pie covered in the refrigerator and enjoy within 3–4 days.

• Make ahead: Prepare the pie the day before serving for the best slicing and flavor.

• Food safety: Refrigerate the pie within 2 hours of baking and avoid leaving it at room temperature for extended periods.

Enjoy your homemade pumpkin pie!