Pumpkin pie in a metal pie plate. A slice of pie off to the side on a brown floral plate with a dollop of whipping cream. A pumpkin in the foreground with a jar of whipping cream and a jar of cinnamon

The Perfect Pumpkin Pie

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The Perfect Pumpkin Pie graces our kitchen only a very few times a year; Thanksgiving and Christmas. So there is no messing around with this recipe. Is there anything more festive than a gloriously golden pumpkin pie?

This recipe for the Perfect Pumpkin Pie is smooth, creamy, melt in your mouth and full of warm holiday spices. It is so rich and delicious. A generous dollop of cold, light whipped cream balances the flavours of the pie, making this, a perfect festive dessert.

The Pumpkin for the pie

Obviously the most important ingredient. You can either buy a can of pumpkin purée at the grocery store or you can cook your own pumpkin. If you are buying a prepared can of pumpkin, make sure that you are buying pumpkin and not pumpkin pie filling.

We normally cook pumpkin, then separate it out, and store it in portions in the freezer. That way you can grab one portion for the recipe you need and not have to worry about defrosting a big batch.

Cooking your own pumpkin is similar to cooking any winter squash.

  • Preheat your oven to 350 degrees F (180 degrees C).
  • Wash off your pie pumpkin, cut in half and scoop out the seed area.
  • Place your pumpkin, skin side up, in a pan. Add water to just cover the bottom. (About a cup, depending on the size of your pan.)
  • Bake for about 1 hour 30 mins, or until the flesh is tender when pierced with a fork.
  • Remove from oven and let cool slightly, until you can handle it.
  • Remove the flesh to a food processor, (or you can mash it by hand). Purée.
  • Dump the pumpkin purée into a fine mesh strainer (or chinois) and remove some of the water.
  • Separate into portions, label, and store in the freezer until needed.
  • When ready to use, remove from freezer and let it defrost on the counter top.

The Pie Crust

The second most important part, the crust! I have tried a few different pie crust recipes over the years. This is our favourite recipe for holiday pies. It is simple to make, bakes well, and tastes amazing! This recipe makes 3 double pie crusts. During the holidays I bake a lot of pies, so I need a big batch. If you are only making one or two pies, you can freeze the rest.

To freeze the pie dough

  • Split the dough into 1 pie size portions.
  • Form each portion into a disk.
  • Wrap each disk in cling-film. Either store in the fridge, if you will be using it soon, or label and store in the freezer for longer storage.
  • If have stored it in the fridge, it is ready to use right away. You may need to leave it out on the counter for a few minutes before rolling it.
  • If you have stored it in the freezer, pull it out a day or two before needed and store in the refrigerator. Then follow the previous step.

Recipe for Big Batch Holiday Pie Dough

Ingredients

5½ cups all-purpose flour

1½ teaspoons salt

1 teaspoon baking powder

3 Tablespoons brown sugar

2 cups cold butter, cubed

1 egg, beaten

1 Tablespoon vinegar (I used apple cider vinegar)

2/3 – 3/4 cups cold water

Method For Big Batch Holiday Pie Dough

  1. In a large bowl mix together flour, salt, baking powder, and brown sugar.
  2. Cut the cold butter into little cubes about 1cm x 1cm.
  3. Mix the cubes into the flour mixture, then with your finger tips, rub the butter and flour through your fingers until it resembles coarse meal. (You can also use a pastry blender for this. If you are doing a smaller batch, you can pulse it in the food processor)
  4. Add one beaten egg.
  5. Mix the vinegar into the cold water and add it a little at a time, while you are mixing with your hands, until the dough holds together. (You may not need all of the water)
  6. Split the dough into portions (one for each pie), form each into a disk.
  7. Wrap each in cling-film and chill in the refrigerator for about 1 hour.
  8. Roll out and line pie plates. Chill in the fridge, or freezer, until ready for use. Cook according to your pie recipe.

Now on to the Perfect Pumpkin Pie!

Ingredients For Perfect Pumpkin Pie

1 cup milk

2 eggs

1 ½ cups pumpkin purée

½ teaspoon salt

1 ¼ cups brown sugar

1 teaspoon cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

¼ teaspoon ground cloves

Method for Perfect Pumpkin Pie

  1. In a large bowl beat milk, eggs, pumpkin, and salt.
  2. In a separate bowl, mix brown sugar, and spices.
  3. Add the sugar and spice mixture to the pumpkin mixture. Stir to combine.
  4. Line a 9-in pie plate with pie dough, cut and crimp the edges. Place in the freezer, for about 10 mins.
  5. Preheat the oven to 425 degrees F (220 degrees C).
  6. Pour the filling into the prepared pie plate.
  7. Bake for 10 minutes. Then reduce the temperature to 350 degrees F (180 degrees C).
  8. Bake for 45 minutes more. Or until pie crust is golden and filling is mostly set with just a little jiggle in the centre. (If the crust is getting too dark, cover with foil.
  9. Remove from oven and cool before slicing and serving.
A pumpkin pie in a metal pie plate with a spoon and knife in the pie plate. A slice cut and another slice off to the side on a brown floral plate and a dollop of whipping cream on top.

The Perfect Pumpkin Pie

flour and filigree
Perfectly golden flaky crust, with rich and creamy pumpkin, and warm holiday spices.
Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 1 pie
Calories 243 kcal

Equipment

  • 1 pie plate

Ingredients
  

  • 1 cup milk
  • 2 eggs
  • 1 ½ cups pumpkin purée
  • ½ teaspoon salt
  • 1 ¼ cups brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 recipe for pie crust

Instructions
 

  • In a large bowl beat milk, eggs, pumpkin, and salt.
  • In a separate bowl, mix brown sugar, and spices.
  • Add the sugar and spice mixture to the pumpkin mixture. Stir to combine.
  • Line a 9-in. pie plate with pie dough, cut and crimp the edges. Place in the freezer, for about 10 mins.
  • Preheat the oven to 425 ℉ (220 ℃).
  • Pour the filling into the prepared pie plate.
  • Bake for 10 minutes. Then reduce the temperature to 350 ℉ (180 ℃).
  • Bake for 45 minutes more. Or until pie crust is golden and filling is mostly set with just a little jiggle in the centre. (If the crust is getting too dark, cover with foil.)
  • Remove from oven and cool before slicing and serving.
Keyword Fall, kid-friendly, kidscancook, pumpkin
A glass bowl with a flour mixture and cubed butter.

Big Batch Holiday Pie dough

flour and filigree
Perfect every time. Makes enough for 3 double crust pies.
Prep Time 30 minutes
Cook Time 0 minutes
chill 1 hour
Total Time 1 hour 30 minutes
Course bread
Cuisine British
Servings 3 double pie crusts
Calories 527 kcal

Ingredients
  

  • cups all-purpose flour
  • teaspoons salt
  • 1 teaspoon baking powder
  • 3 Tablespoons brown sugar
  • 2 cups cold butter cubed
  • 1 egg beaten
  • 1 Tablespoon vinegar
  • ⅔-¾ cups cold water

Instructions
 

  • In a large bowl mix together flour, salt, baking powder, and brown sugar.
  • Cut the cold butter into little cubes, about 1cm x 1cm.
  • Mix the cubes into the flour mixture, then with your finger tips, rub the butter and flour through your fingers until it resembles coarse meal. (You can also use a pastry blender for this. If you are doing a smaller batch, you can pulse it in the food processor)
  • Add the beaten egg.
  • Mix the vinegar into the cold water and add it a little at a time, while you are mixing with your hands, until the dough holds together. (You may not need all of the water)
  • Split the dough into portions (one for each pie), form each into a disk.
  • Wrap each in cling-film and chill in the refrigerator for about 1 hour.
  • Roll out and line pie plates. Chill in the fridge or freezer until ready for use. Then cook according to your pie recipe.
Keyword bread, pastry, pie

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