Description
This classic Thanksgiving pumpkin pie is the quintessential holiday centerpiece, featuring a silky, perfectly set custard with warm seasonal spices. By using a blind-baked butter crust, this recipe ensures a crisp, non-soggy pastry that contrasts beautifully with the rich, aromatic pumpkin filling. Master this professional technique for a smooth, crack-free finish that will delight all your guests.
Ingredients
15 oz Pumpkin puree (pure, not pie filling)
1 cup Heavy cream
3 Large eggs (room temperature)
3/4 cup Brown sugar (packed)
2 tsp Pumpkin spice
1 Pie crust (butter-based)
Instructions
Preheat oven to 400°F (200°C).
Roll out pie dough to a 12-inch circle and fit into a pie dish.
Trim and crimp the edges, then freeze the crust for 15 minutes.
Line crust with parchment and fill with pie weights.
Blind-bake the crust for 15 minutes, remove weights, and bake for another 5 minutes.
Reduce oven heat to 350°F (175°C).
In a large bowl, whisk pumpkin puree and brown sugar until smooth.
Add eggs one at a time, whisking well after each.
Stir in the heavy cream and pumpkin spice until fully incorporated.
Pour filling into the crust and bake at 350°F for approximately 40-45 minutes until set around the edges but slightly jiggly in the center.
Cool completely on a wire rack before serving.
Notes
Ensure you use pure pumpkin puree, not pre-spiced pumpkin pie filling. For a smooth custard, make sure your eggs are at room temperature. If the edges of the crust begin to brown too quickly while baking the filling, use a pie shield or strips of aluminum foil to cover them.
- Prep Time: 30
- Cook Time: 55
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 115mg