Description
A cherished family recipe for a creamy and spiced pumpkin pie, perfect for autumn gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3–4 tablespoons cold water
- 1 can (15 oz) pure pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- In a large bowl, mix the flour, sugar, and salt.
- Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
- Sprinkle cold water over the mixture, one tablespoon at a time. Mix until the dough holds together.
- On a floured surface, roll out the dough to fit a 9-inch pie pan. Place it in the pan and trim the edges.
- Refrigerate the crust while you prepare the filling.
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, vanilla, and spices until smooth.
- Remove the crust from the refrigerator and pour the filling into the prepared crust.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 35–40 minutes, or until the filling is set.
- Let the pie cool on a wire rack for at least an hour before slicing.
Notes
For gluten-free, substitute flour with a gluten-free blend. For dairy-free, use coconut cream instead of heavy cream.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg