Pumpkin Spice Pie

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Our Pumpkin Spice Pie recipe is the best dessert to bake at Thanksgiving or Christmas. Flaky homemade crust & smooth pumpkin spiced filling.

Prep Time2 45

Cook Time2 12

Total Time6 50

Course: Dessert

Cuisine: American

Keyword: Pumpkin Pie

Servings:

Calories: 562kcal

Equipment

measuring cups
measuring spoons
Mixing bowls
whisk
Pastry Blender
Rolling pin
Pie Dish
Pie Weights

Ingredients

Crust (for 2 pie crusts)

2 1/2 cups All Purpose Flour
2 tsp White Sugar
1 tsp Kosher Salt
16 tbsp Unsalted Butter very cold, cubed
1/2 cup Ice Water
1 Large Egg egg wash
1 tbsp Milk egg wash

Filling

15 oz Canned Pumpkin Puree
1 cup Brown Sugar
2 Large Eggs
2/3 cup Whipping Cream
1/2 cup Milk
3 tbsp Maple Syrup
1 tbsp Cornstarch
1 1/2 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Kosher Salt
1/4 tsp Ground Nutmeg
1/8 tsp Black Pepper
1/8 tsp Ground Cloves

Instructions

Pie Dough

In a large bowl, whisk the flour, sugar and salt. Using a pastry blender, cut the butter into the mixture, until it resembles coarse meal, pea-sized bits. You can use a food processor to pulse the mixture.
Drizzle the water over the entire surface of the flour mixture, 1 tbsp at a time, and stir with a spatula after every tablespoon is added until the dough begins to come together in large clumps.
Transfer dough to a floured surface. Using floured hands, gently bring the dough mixture together into a ball. Avoid overworking the dough. If it feels too dry or crumbly to form a ball, dip your fingers in cold water and continue. Similarly, if it feels too sticky dust it with a bit of flour. Using a sharp knife or bench scraper, cut the dough in half. Gently flatten each half into a 1 inch thick disc. Wrap tightly in plastic wrap. Refrigerate for 2 hours and up to 5 days. After refrigerating, the dough is ready to roll out.
You will only need 1 disc for this pie so save the other for future use.

Pumpkin Pie

On a floured surface, roll out the dough to a 12-inch circle, give the dough a quarter-turn after every few rolls to keep it even. Carefully place the dough into a 9-inch pie dish. Tuck and pat it in place, making sure it is smooth. Crimp or flute the edges.
Make egg wash by whisking together egg and milk. Lightly brush edges of the pie crust with egg wash. Chill the crust in the fridge for 20 minutes.
Preheat oven to 375 F and prepare to parbake the crust.
After you've chilled your shaped pie crust, crumple up a 12-inch square of parchment paper and line the chilled pie crust with it. Fill with 1 pound of ceramic pie weights or dried beans. Bake the crust for 10 minutes.
Carefully lift the parchment paper with the pie weights from the crust. Prick the bottom of the crust all over with a fork to create steam vents and return the crust, without weights, to the oven to bake for an additional 8 minutes, or until the bottom is just beginning to brown. Remove from the oven and let rest while making the filling.
In a large bowl, whisk the pumpkin, brown sugar and eggs. Add cream, milk, maple syrup, cornstarch, cinnamon, sugar, salt, nutmeg, pepper, and cloves. Whisk vigorously until everything is smooth and combined. The filling should be a creamy pourable consistency. Pour the filling into the warm crust.
Bake for 25 minutes. Add a pie crust shield to prevent burning the edges and continue baking for another 30-35 minutes or until the centre is about set. A small part of the centre will be wobbly when it's done. Cool the pie on a cooling rack for at least 3 hours before slicing.
Serve with whipped cream or vanilla ice cream.

Nutrition