From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Instructions
1
Preheat the oven to 350℉.
To make the Crust:
1
In a medium-sized mixing bowl, stir together the flour, cornstarch, and salt. Cut the cold, cubed butter into the flour mixture using a pastry cutter until the butter pieces are no bigger than peas. Add ice water, starting with 1-2 tablespoons and adding up to 3 in total or just until the dough starts to hold together when pinched. Turn onto a counter and form together into a disk with your hands. Generously flour the counter and the top of the disk of dough and begin to roll out into a circle about 10 inches in diameter. It does not have to be a perfect circle, just the general shape.
2
Transfer the 12-inch round of dough to an ungreased 9-inch pie pan. Gently work out any air pockets on the bottom and sides. Trim the scraps from the edges and style the edge of the crust as desired. Coat the bottom and sides of the pie crust with a generous coat of flour (This helps prevent the crust from going soggy).
To make the Filling:
1
Whisk together the pumpkin purée, brown sugar, and egg yolks. Add the cornstarch, spices, salt, whipping cream, and vanilla and whisk until smooth. Pour into the prepared crust. Bake in the preheated oven for 45-55 minutes or until the crust is golden and the center of the pie is only slightly jiggly.
2
Let the pie cool on a wire rack to room temperature. You may serve the pie at room temperature or refrigerate for at least 1-2 hours if you prefer chilled pumpkin pie. Serve with whipped cream, if desired. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Crust Ingredients 🧊Keep your butter, water, and bowl in the freezer for at least 15 minutes before making the dough—cold ingredients create steam pockets that result in a flakier, more tender crust.
- Toast Your Spices First 🌰Lightly toast the cinnamon, nutmeg, ginger, and cloves in a dry pan for 30 seconds before mixing into the filling to intensify their flavors and eliminate any musty notes.
- Blind Bake Your Crust 🥧Pre-bake the crust at 375°F for 10-12 minutes with parchment and pie weights before adding the filling to prevent a soggy bottom and ensure even cooking throughout.
- Strain Your Pumpkin Purée 🎃Pour canned or fresh pumpkin purée through a fine-mesh strainer for 10 minutes to remove excess moisture, creating a denser, creamier filling with better texture and flavor concentration.
- Use Cornstarch to Prevent Cracks ✨The cornstarch in your filling absorbs excess moisture as the pie bakes; bake at a slightly lower temperature (325°F) and watch for a gentle jiggle in the center rather than complete firmness to avoid cracks.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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