Go Back
A delicious homemade Pumpkin Pie sits ready to be enjoyed as the featured image.

Perfect Pumpkin Pie

This recipe provides a detailed, scientifically-backed approach to baking the perfect pumpkin pie. It focuses on achieving a tender crust and a smooth, flavorful filling through careful ingredient selection, precise techniques, and temperature control.
Print Recipe Pin Recipe
Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup cold vegetable shortening, cut into cubes
  • 4-6 tablespoons ice water
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 3 large eggs
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Equipment

  • Large bowl
  • Whisk
  • Pastry blender or fingers
  • Plastic wrap
  • Rolling Pin
  • 9-inch pie plate
  • Fork
  • Parchment paper
  • Pie weights or dried beans
  • Wire rack
  • Measuring cups
  • Measuring spoons

Method
 

  1. In a large bowl, whisk together the flour and salt.
  2. Cut in the butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
  4. Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  5. On a lightly floured surface, roll out the dough into a 12-inch circle.
  6. Transfer the dough to a 9-inch pie plate, trim the edges, and crimp.
  7. Prick the bottom of the crust with a fork.
  8. Chill the crust for another 30 minutes.
  9. Preheat oven to 375°F (190°C).
  10. Line the crust with parchment paper and fill with pie weights or dried beans.
  11. Bake for 20 minutes.
  12. Remove the parchment paper and weights, and bake for another 5-10 minutes, or until the crust is lightly golden brown.
  13. Let the crust cool completely.
  14. In a large bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract until smooth.
  15. Preheat oven to 350°F (175°C).
  16. Pour the filling into the cooled crust.
  17. Bake for 50-60 minutes, or until the filling is set but still slightly jiggly in the center.
  18. Let the pie cool completely on a wire rack.
  19. Refrigerate for at least 4 hours before serving.

Notes

For the best flavor, use a homemade crust and fresh, high-quality spices. To prevent a soggy bottom, blind bake the crust properly and manage the moisture content of the pumpkin filling. If desired, roast your own sugar pumpkin and make your own puree, draining off any excess moisture. The pie can be stored in the refrigerator for up to 3 days.