The Best Pumpkin Pie

Name: The Best Pumpkin Pie
Prep time: 30 min
Cook time: 60 min
Total time: 210 min
Yield: 8 slices
Cuisine: Canadian
Ingredients: 1 1/4 cups all-purpose flour; 1/2 tsp salt; 1/2 cup unsalted butter (chilled and diced); 3 to 4 tbsp ice water; 1 can pumpkin puree (425g); 3/4 cup brown sugar (packed); 2 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp ground nutmeg; 1/2 tsp salt; 3 large eggs (beaten); 1 cup heavy cream

210 min 8 slices Medium

All Recipes

Experience the quintessential fall dessert with this classic pumpkin pie, featuring a creamy filling and perfectly spiced flavours.

Prep

30 min

Cook

60 min

Total

210 min

Servings

Difficulty

Medium

Pumpkin pie is a beloved fall dessert, synonymous with Thanksgiving and cozy gatherings. The creamy filling, spiced with cinnamon, nutmeg, and ginger, evokes warm memories of festive celebrations. While its origins are rooted in North America, pumpkin pie has found a special place in Canadian kitchens, often featuring in family recipes passed down through generations. Our version of pumpkin pie keeps the tradition alive with a smooth texture and balanced spices.

Ingredients

Servings

Crust

Filling

Instructions

Prepare the crust

In a large bowl, mix the flour and salt. Add chilled butter and use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, tossing with a fork until the dough holds together.

Pro tip: Avoid over-mixing to keep the crust tender.

Chill the dough

Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.

Pro tip: Chilling helps the dough relax and prevents shrinkage.

Roll out the dough

Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out the dough to fit a 9-inch pie pan. Transfer to the pan, trim excess, and crimp the edges.

Pro tip: Use a rolling pin to lift the dough and avoid tearing.

Make the filling

In a large bowl, combine pumpkin puree, brown sugar, spices, and salt. Stir in beaten eggs and cream until smooth.

Fill the crust

Pour the pumpkin mixture into the prepared pie crust, smoothing the top with a spatula.

Pro tip: Tap the pan gently on the counter to remove air bubbles.

Bake the pie

Bake for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and bake for an additional 45-50 minutes, or until a knife inserted near the centre comes out clean.

Pro tip: Cover the edges with foil if they brown too quickly.

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Tips & Tricks

<ul><li>For an extra flaky crust, chill your butter and water before using.</li><li>Canned pumpkin puree works great for convenience, but homemade adds a personal touch.</li><li>Use a pie shield or foil to protect the crust edges from over-browning.</li><li>Let the pie cool completely for easier slicing and serving.</li></ul>

Serving Suggestions

Serve this pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat. It pairs wonderfully with a cup of hot apple cider or spiced tea. To make ahead, you can prepare the pie a day in advance and store it in the refrigerator. Cover it loosely with plastic wrap or foil. Leftovers can be stored in the fridge for up to three days.