We take recipe titles pretty seriously around here, so when we say that this is The Best Pumpkin Pie, we mean it. The homemade pumpkin pie spice, flaky pie crust (butter and shortening!) and custardy filling make each bite the perfect taste of Thanksgiving. This tried-and-true recipe is everything you want from a classic pumpkin pie.
| Level: | Easy |
| Total: | 2 hr 45 min |
| Prep: | 1 hr 5 min |
| Cook: | 1 hr 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 disk Pie Dough, recipe follows, (plus 1 disk, if decorating)
- All-purpose flour, for dusting
- 1 15-ounce can pure pumpkin
- 1 1/4 cups heavy cream
- 2/3 cup granulated sugar
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Coarse sugar, for sprinkling (optional)
- 2 1/2 cups all-purpose flour
- 4 tablespoons cold vegetable shortening
- 2 teaspoons sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
Instructions
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.
- Preheat the oven to 350 degrees F.
- Line the chilled dough with foil and fill with pie weights or dried beans. Transfer to the oven and bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
- Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, the cinnamon, nutmeg, vanilla and salt (do not overmix). Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar. Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely.
- Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn’t hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
- Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 500 |
| Total Fat | 33 g |
| Saturated Fat | 18 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 18 g |
| Protein | 7 g |
| Cholesterol | 133 mg |
| Sodium | 224 mg |
Reviews
can’t wait to try it. question: why does libby’s use sweetened condensed milk and evaporated milk, what do these two ingredients add to a pumpkin pie and yours does not use any??
Very tasty if you have the time to make everything. Going forward I will buy a pre made crust. I’d also leave off the sugar on the crust as mine burned.
If you are blind baking the pie crust as described in #3, how do you keep it from the pie crust getting over cooked when you bake the filling in the crust for almost an hour?
This pie is amazing, I will be making this every year now. Followed the recipe exactly. The crust was so flaky and there was just the right amount of spices. My family devoured the whole pie!
Scrumptious! I liked the tbsp of molasses reco and added that to the most delicious pumpkin pie I’ve ever had.
Best pumpkin pie I’ve ever had. I used Pioneer Woman’s Perfect Pie Crust, and I blind baked it as per the instructions; no soggy crust here, perfectly flaky. I followed everything else on the recipe, even the freshly grated nutmeg (totally worth it). Not too spicy like other pumpkin pies I’ve had, just the right amount of flavor.
i think it was grate
Was delicious!! Have tried so many pumpkin pie recipes over the years…this one is a keeper!!
The filling was good and tasty. However I used store bought Pillsbury pie crust. Their directions said not to pre-bake the crust so I didn’t and it seemed soggy. Next time I may bake the crust ahead of time.
The filling turned out great the crust wasn’t so good, but love the way it turned out made it like 3 times