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The Great Pumpkin Pie Recipe

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The Great Pumpkin Pie is a classic holiday dessert with a rich, creamy pumpkin custard filling and a flaky, buttery crust. Warmly spiced with cinnamon, nutmeg, and cloves, this pie is a comforting, crowd-pleasing favorite for Thanksgiving and beyond.

Ingredients

  • 1 1/4 cups all-purpose flour (for crust)
  • 1/2 cup unsalted butter, cold and cubed (for crust)
  • 1/4 tsp salt (for crust)
  • 3–4 tbsp ice water (for crust)
  • 1 (15 oz) can pumpkin puree
  • 3 large eggs
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 3/4 cup heavy cream
  • 1/4 cup milk
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • Whipped cream, for serving (optional)

Instructions

  1. In a large bowl, mix flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  2. Add ice water one tablespoon at a time, mixing just until dough forms. Flatten into a disk, wrap in plastic, and chill for 30–60 minutes.
  3. Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges, then chill again while preparing the filling.
  4. Preheat oven to 425°F (220°C).
  5. In a large bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar, heavy cream, milk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth.
  6. Pour the filling into the chilled pie crust and place on a baking sheet.
  7. Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and continue baking for 40–45 minutes, or until the filling is set but slightly wobbly in the center.
  8. Remove from oven and cool completely on a wire rack for at least 2 hours.
  9. Refrigerate until ready to serve. Top with whipped cream if desired.

Notes

Use canned pumpkin puree, not pumpkin pie filling.Chilling the crust before baking helps prevent sogginess.Don’t overbake — the center should jiggle slightly when done.Can be made 1–2 days ahead and stored in the fridge.Substitute heavy cream with coconut milk or half-and-half if needed.

Nutrition

Find it online: https://cookibly.com/the-great-pumpkin-pie-recipe/