The Best Pumpkin Pie Recipe

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READY IN: 1hr 10mins
SERVES: 10
YIELD: 10 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the pie crust:
  • Place the flour, salt, and sugar in a food processor fitted with an S blade and pulse to combine.
  • Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick togehter, and holds together when pinched.
  • Remove dough from processor (will be crumbly), and form into a ball.
  • Wrap in plastic wrap and refrigerate for at least 15 minutes or overnight.
  • Make the filling:
  • In a large bowl beat the eggs. Whisk in the pumpkin, cream, and vanilla extract until combined.
  • Add sugar, salt, cinnamon, and pumpkin pie spice and mix until completely combined.
  • Preheat oven to 425.
  • Lightly grease a pie plate and set aside.
  • Roll out your pie dough onto a well-floured surface to fir the size of your pie plate. Carefully transfer the dough to the pie plate and cover the crust with a pastrly shield.
  • Bake for 15 minutes at 425 degrees.
  • Reduce the temperature to 350 and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will all firm up as it cools.
  • Allow the pie to cool on a wire rack for 2 hours. Serve or refrigerate until ready to serve.
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