Classic Pumpkin Pie: My Grandad's Holiday Favorite (Print Version)

Savor a slice of Classic Pumpkin Pie with this heartwarming recipe. Creamy, spiced, and utterly nostalgic, it's perfect for any gathering.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 85 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Flaky Crust

01 - 1 ¼ cups all-purpose flour
02 - ½ teaspoon fine sea salt
03 - ½ cup (1 stick) unsalted butter, very cold and cubed
04 - 3-5 tablespoons ice water

→ For the Creamy Filling

05 - 1 (15-ounce) can 100% pumpkin puree
06 - ¾ cup light brown sugar, packed
07 - ¼ cup granulated sugar
08 - 2 large eggs, lightly beaten
09 - 1 cup heavy cream

→ Warm Spices & Flavor

10 - 1 ½ teaspoons ground cinnamon
11 - 1 teaspoon ground ginger
12 - ½ teaspoon ground nutmeg
13 - ¼ teaspoon ground cloves
14 - ½ teaspoon fine sea salt

→ To Serve (Optional)

15 - Freshly whipped cream
16 - Extra cinnamon or toasted pecans for garnish

# Instructions:

01 - First things first, let's get that crust going. In a big bowl, whisk together your flour and a pinch of salt. Now, cut in your super cold, cubed unsalted butter. I use my fingertips, gently squeezing the butter into the flour until it looks like coarse crumbs with some pea-sized pieces remaining. This is where I always tell myself, 'don't overmix!'—because honestly, a tough crust is a sad crust. Gradually add ice water, a tablespoon at a time, mixing until just combined. You want it to come together, but not be sticky. Form it into a disc, wrap it up, and pop it in the fridge for at least 30 minutes. This chill time is essential; don't skip it!
02 - Once your dough is chilled, roll it out on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about an inch overhang, then crimp or flute it beautifully. Now, here's a step I used to skip (oops!), but it makes all the difference: line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Then, remove the weights and parchment and bake for another 5-7 minutes until lightly golden. This prevents a soggy bottom, which, to be real, is just the worst in a Classic Pumpkin Pie.
03 - While your crust is doing its thing, let’s get that glorious filling ready. In a large bowl, whisk together your pumpkin puree, brown sugar, granulated sugar, and those beautiful spices: cinnamon, ginger, nutmeg, cloves, and a good pinch of salt. Mix it until it's all smooth and fragrant; oh, the smells! Next, whisk in the eggs, one at a time, until just combined. You don't want to overmix here. Finally, gently stir in the heavy cream. The mixture should be silky smooth and a gorgeous orange hue. This is the heart of your Classic Pumpkin Pie, so make sure it's perfect!
04 - Carefully pour the pumpkin filling into your warm, blind-baked pie crust. I always do this on a baking sheet, just in case of any spills – trust me, cleaning burnt pie filling off the bottom of your oven is no fun. Gently transfer the baking sheet with the pie to your preheated oven at 375°F (190°C). Bake for 15 minutes at this temperature, then reduce the oven temperature to 350°F (175°C) and continue baking for another 35-45 minutes. The edges of the pie should be set, but the center will still have a slight jiggle. This is crucial for that creamy texture. If the crust starts to brown too much, you can loosely cover the edges with foil.
05 - Once your Classic Pumpkin Pie is out of the oven, it's time for the hardest part: waiting. Seriously, resist the urge to cut into it right away! The pie needs to cool completely on a wire rack, which can take anywhere from 2 to 4 hours, sometimes even longer. This cooling process allows the filling to fully set and firm up, giving you those clean, beautiful slices. I’ve definitely cut into a warm pie too soon and ended up with a slightly slumpy situation. Learn from my mistakes, hon!
06 - When your Classic Pumpkin Pie is completely cool and set, it's ready for its moment! Slice it up with a sharp knife (running it under hot water between slices helps keep things tidy, I’ve found). Serve each slice with a generous dollop of freshly whipped cream. Honestly, the cream is non-negotiable for me; it just brings everything together. The warm spices, the creamy texture, the flaky crust – it all sings. And don't forget to take a moment to admire your handiwork. You made this! Enjoy every single bite.

# Notes:

01 - Don't overmix your crust dough; it makes it tough, and honestly, who wants a tough pie crust?
02 - You can make the pie crust dough a day ahead and keep it chilled. Total lifesaver when you're busy!
03 - If you're out of heavy cream, evaporated milk works in a pinch, but the texture won't be quite as rich. I've done it, it's okay.
04 - A dollop of freshly whipped cream isn't just a garnish; it balances the spice and makes every bite feel like a hug.

# Equipment Needed:

01 - 9-inch pie plate
02 - large mixing bowls
03 - whisk
04 - rolling pin
05 - pie weights
06 - baking sheet
07 - wire rack

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 40g
Protein: 6g

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