Classic Pumpkin Pie: A simple recipe for my go-to pumpkin pie. Bursting with flavor thanks to a few surprise ingredients, rich, smooth, and made even better baked in my favorite homemade pie crust.
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Classic Pumpkin Pie

A simple recipe for my go-to pumpkin pie. Bursting with flavor thanks to a few surprise ingredients, rich, smooth, and made even better baked in my favorite homemade pie crust.
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Servings: 8 -10 servings
Author: freshaprilflours.com

Ingredients

  • homemade pie crust makes 2 crusts: see recipe notes*
  • 1-15 ounce can pumpkin puree not pie filling
  • ½ cup light brown sugar lightly packed
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons grated orange zest**
  • 3 large eggs lightly beaten
  • 1 and 1/2 cups heavy cream
  • EGG WASH: 1 large egg beaten with 1 teaspoon heavy cream

Instructions

  • Prepare my homemade pie crust through step 4.
  • Preheat the oven to 375ºF. On a floured work surface, roll out one disc of chilled pie dough. Turn the dough about one quarter of a turn after every few rolls until dough is in a circle approximately 12" in diameter. Carefully place the dough into a 9" x 2" pie dish. Use your fingers to tuck it in and make it smooth. If you need to trim the edges, use a small paring knife to do so. Flute the edges with your pointer finger knuckle of one hand and thumb and pointer finger of the other. Brush the crust lightly with the egg + cream wash. Prick the crust a few times with a fork, then line the crust with parchment paper and dried beans or a pie chain/pie weights. Bake the crust for 12 minutes, until golden brown.
  • While the crust bakes, prepare the pie filling. In a medium size bowl, whisk together the pumpkin, brown sugar, granulated sugar, salt, cinnamon, ginger, nutmeg, cloves, black pepper, orange zest, and eggs. Whisk in the cream until everything is incorporated. Pour the filling into the baked pie crust, reduce the oven temperature to 350ºF, and bake pie for 75-80 minutes. The filing is done when it jiggles just a tiny bit when the baking sheet is bumped. A toothpick inserted in the center will come out mostly clean. Turn off the oven and crack the door, allowing the pie to cool inside the warm oven for about 15 minutes. The top of the pie will most likely still crack, and this is fine.
  • After the oven has cooled down, transfer baked pie to a wire cooling rack to cool completely. Serve with homemade whipped cream. Leftovers stay fresh covered tightly in the refrigerator up to 5 days. Pie can be frozen, up to 3 months. Wrap tightly in plastic wrap and place in a plastic zip top bag. Thaw in refrigerator overnight.

Notes

*Pie crust recipe makes 2 crusts, so you can use 1 for the pie and 1 for cut-out leaves, if you wish. On a floured work surface, roll out the second pie crust, about 1/8" thickness. Use cookie cutters to cut into desired shapes (these are my favorite fall minis!). Brush each lightly with the beaten egg + cream wash and dust with cinnamon sugar (optional). If you'd like to make leaf veins, use a very sharp knife. Place cut pieces a large baking sheet lined with parchment paper or silicone baking mat and bake at 350°F for 10-12 minutes, until lightly browned. Remove from oven and set aside to cool before using to decorate pie.
**You may use fresh or jarred orange zest. I have used both.
Recipe adapted from Ina Garten