The Reigning Glory of Fall Desserts: Perfect Pumpkin Pie

When autumn arrives, there’s one pumpkin dessert that consistently claims the spotlight: pumpkin pie. While this timeless treat is a staple, mastering it can be a challenge. Fear not, as our extensively tested recipe has all the components down pat—from the flaky, buttery crust to the luscious, pumpkin-infused filling that captures the essence of fall. Whether you’re a devoted pumpkin pie enthusiast or in search of a beloved Thanksgiving dessert, here’s your guide to creating this classic pie with finesse:

The Pristine Pumpkin Pie Crust: For custardy fillings like pumpkin, partially pre-baking the crust is a key move to prevent the dreaded soggy bottom. And to achieve the ultimate crust, after fitting it into the pie plate and crimping the edges, ensure the dough is chilled to avoid any slumping during baking. Pop it into the fridge for 30 minutes or the freezer for a quick 10-minute freeze. If time permits, give the draped crust 15 minutes of chill time in the refrigerator before trimming or crimping. This extra step further safeguards against shrinkage during baking.

Crafting the Perfect Pumpkin Pie Spice Blend: Creating your own pumpkin spice blend is a fantastic approach, but don’t fret if you’d rather skip that step. You can effortlessly achieve the desired flavors by adding 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, and ¼ teaspoon each of ground cloves and ground nutmeg to your pie filling.

Embrace Make-Ahead Magic: Once you experience the convenience of preparing pie dough in advance, you’ll be hooked. Prepare multiple batches of double-crust pie dough, wrap them securely in plastic wrap or freezer-safe bags, and stash them in the freezer. When the time comes, defrost the dough in the fridge overnight or at least 5 hours before assembling your pie.

The entire pie can be crafted ahead of time as well! Once fully cooled, wrap it up and store it in the refrigerator for up to 1 day before serving.

Optimal Storage: Should any delectable remnants remain, store them in an airtight container within the refrigerator for 2 to 3 days.

Have you conquered this classic pie? Share your baking journey in the comments below!

YIELDS: 6 servings PREP TIME: 30 minutes TOTAL TIME: 3 hours 45 minutes CAL/SERV: 545

Ingredients:

• Cooking spray
• 1 tablespoon all-purpose flour, plus extra for rolling
• 1 batch basic pie crust, chilled
• 3 large eggs, beaten until blended
• 1 (15-ounce) can pumpkin puree
• 3/4 cup packed brown sugar
• 1 1/4 cups heavy cream
• 2 teaspoons pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• Whipped cream, for serving (optional)

Directions:

Step 1: Preheat your oven to 375°F. Place a baking sheet in the oven. Lightly grease a 9″ x 1.5″ pie dish with cooking spray.

Step 2: On a floured surface, roll out the dough into a 12″ circle. Gently drape it over the pie dish, ensuring no air bubbles remain. Trim the overhang to 1″ and fold it under the edges. Crimp the edges to your liking. Chill the crust in the refrigerator until cold, for at least 30 minutes or up to 3 hours.

Step 3: Line the crust with foil or parchment and fill it with dried beans or pie weights. Bake the crust until the top and sides are dry and set, about 15 to 18 minutes. Remove the foil and weights, then bake for an additional 5 minutes until the bottom is dry to the touch. Let it cool.

Step 4: Lower the oven temperature to 350°F. In a large bowl, whisk together eggs, pumpkin, brown sugar, cream, pumpkin pie spice, vanilla, salt, and flour until smooth. Pour the pumpkin mixture into the crust. Carefully place the pie dish on the preheated baking sheet.

Step 5: Bake the pie until the filling is slightly jiggly in the center and the crust is golden brown, approximately 45 to 50 minutes. Turn off the oven, prop the door open, and allow the pie to cool for 30 minutes. Transfer the pan to a wire rack and let it cool completely.

Step 6: Serve with a dollop of whipped cream if desired.