Maya Chen
Traditional Pumpkin Pie with Spiced Crust
💡 Clever Tip: The Water Bath Secret
To prevent the pie filling from cracking, bake the pie in a shallow water bath (or bain-marie). Place the pie plate in a larger baking dish and fill the outer dish with boiling water up to halfway up the side of the pie plate. The gentle steam ensures even, slow cooking.
💖 Why You’ll Love This Recipe
- Silky Smooth Texture: Achieved by using heavy cream and precise oven temperatures.
- Aromatic Spiced Crust: Adds an extra layer of flavor beyond the standard flaky crust.
- Holiday Staple: The definitive classic recipe everyone expects on the dessert table.
Ingredients
For the Spiced Crust:
- ▢ 1 1/2 cups all-purpose flour
- ▢ 1/2 tsp salt
- ▢ 1/2 tsp ground cinnamon
- ▢ 1/2 cup (1 stick) cold unsalted butter, cubed
- ▢ 3-5 Tbsp ice water
For the Pumpkin Filling:
- ▢ 1 (15 oz) can pumpkin puree (not pie filling)
- ▢ 1 cup heavy cream
- ▢ 3 large eggs
- ▢ 3/4 cup brown sugar, packed
- ▢ 1 Tbsp pumpkin pie spice
- ▢ 1/2 tsp vanilla extract
📝 Ingredient Notes
Pumpkin Puree: Ensure you are using 100% pumpkin puree and not the pre-spiced pumpkin pie filling. The two are not interchangeable. Butter: For the crust, the butter must be truly cold; use a box grater for quick, tiny pieces if you struggle with cutting it in.
Instructions
- Make the Crust: Whisk together the flour, salt, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap, and chill for at least 2 hours.
- Prepare the Shell: On a floured surface, roll the dough out to a 12-inch circle. Place in a 9-inch pie plate. Trim the edges and crimp decoratively. Chill the pie shell while preparing the filling.
- Make the Filling: In a large bowl, whisk the eggs lightly. Whisk in the brown sugar, pumpkin puree, heavy cream, pumpkin pie spice, and vanilla extract until the mixture is smooth and fully combined.
- Preheat: Preheat your oven to 425°F (220°C).
- Bake (Initial): Pour the filling into the chilled pie shell. Place the pie on the center rack and bake at 425°F (220°C) for 15 minutes.
- Bake (Finish): Reduce the oven temperature to 350°F (175°C). Continue baking for another 40-45 minutes. The pie is done when the edges are set and a knife inserted near the center comes out clean.
- Cool: Remove the pie and place it on a wire rack to cool completely for at least 3 hours before slicing. The cooling time is essential for the custard to fully set.
Helpful Tips for Success
- To prevent the crust edges from burning, cover them with aluminum foil strips or a dedicated pie shield after the initial 15-minute bake.
- Do not overbake the pie. Overbaking leads to cracks and a tough filling. The center should still be slightly wobbly when you remove it.
- Always serve pumpkin pie at room temperature or slightly chilled, accompanied by fresh whipped cream.
🔬 Expert Tips: The Perfect Blend
When mixing the filling, do not use an electric mixer. Whisking by hand prevents too much air from being incorporated, which is a major cause of cracks and bubbles in the finished custard. Whisk only until the ingredients are just combined.
Meal Prep and Freezing
- Make-Ahead: The crust can be made and chilled up to 2 days in advance. The pie itself can be baked 1-2 days before serving and stored, covered, in the refrigerator.
- Freezing: Fully baked pumpkin pie freezes surprisingly well. Cool completely, wrap tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator.
Frequently Asked Questions (FAQ)
Q: Why did my pie filling crack?
A: Cracking is usually caused by two things: overbaking (which dries the custard) or cooling too quickly. Follow the cooling instructions precisely and ensure the oven is not too hot. Using the water bath also helps prevent cracking.
Q: Can I use a pre-made crust?
A: Yes, you can use a 9-inch deep-dish store-bought crust. You may need to adjust the baking time slightly, but the filling recipe will remain the same.
🎉 Conclusion: The Perfect Slice of Fall
Mastering the pumpkin pie is all about patience—from chilling the crust to cooling the finished product. The results are well worth the wait: a flawless custard and the perfect flaky, spiced crust. Enjoy this masterpiece!
Nutrition (Estimated per Serving)
- Calories: 320 kcal
- Protein: 7g
- Fat: 18g
- Carbs: 35g
- Sugar: 25g
- Vitamin A: High
*Nutrition facts are approximations based on 1/8th of the pie.
