Q1: What is the difference between pure pumpkin purée and pumpkin pie filling?

This is the most important distinction in all of fall baking! Pure pumpkin purée is just that—100% pure, cooked and puréed pumpkin with nothing else added. Pumpkin pie filling , on the other hand, is a pre-made product that already contains sugar, spices, and other ingredients. It is crucial to use pure pumpkin purée for this recipe to control the flavor and sweetness perfectly.

Q2: Why do you have to blind-bake the crust for a pumpkin pie?

A soggy bottom crust is the most common problem with custard pies. The brilliant technique of blind-baking —fully pre-baking the pie crust before you add the wet custard filling—is the non-negotiable secret to a crisp, golden, and sealed pastry shell that will not get soggy.

Q3: How do I keep my pumpkin pie from cracking?

There are two main secrets to a beautiful, crack-free pumpkin pie. First, be very careful not to over-mix your filling , especially after you have added the eggs. Over-mixing whips too much air into the custard, which causes it to puff up in the oven and then collapse and crack as it cools. Second, do not over-bake your pie . Pull it from the oven when the center still has a slight jiggle.

Q4: Can I use a store-bought pie crust for this recipe to save time?

Yes, for a convenient shortcut, you can absolutely use a high-quality, store-bought refrigerated pie crust . Simply unroll it, fit it into your pie pan, and be sure to follow the full blind-baking steps as directed in the recipe for the best, non-soggy result.

Q5: How far in advance can I make my pumpkin pie for Thanksgiving?

This is the perfect make-ahead dessert! A pumpkin pie's flavor and texture are actually even better on the second day. You can bake the entire pie completely, let it cool, cover it, and keep it in the refrigerator for up to 2 days before you plan to serve it. This is a huge time- and stress-saver!

The Best Classic Pumpkin Pie Recipe (From Scratch!)

A from-scratch recipe for a classic deep-dish pumpkin pie. This dessert features a homemade pie crust made with a combination of butter and shortening for a flaky texture, which is fully blind-baked to ensure a crisp base. The filling is a smooth and traditional pumpkin custard, made by whisking together pure pumpkin puree, brown sugar, eggs, half-and-half, and a blend of warm spices like ginger, cinnamon, and cloves. The pie is baked until the center is just set and served with whipped cream.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 1 hour 50 minutes
Total Time: 5 hours 45 minutes (includes chilling and cooling)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Dough:
1 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons vegetable shortening, cold
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons beaten egg (about 1/2 large egg)
2 to 4 tablespoons ice water
For the Filling:
1 (15-ounce) can pure pumpkin
3/4 cup packed dark brown sugar
3 large eggs
1 cup half-and-half
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
For Serving:
Whipped cream

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Instructions

Make the Dough: In a food processor, pulse the flour, granulated sugar, and salt. Add the shortening and pulse until it disappears. Add the butter and pulse until pea-sized pieces form.
In a small bowl, beat the 2 tablespoons of egg with 2 tablespoons of ice water. Add this to the processor and pulse until the dough just begins to come together, adding more ice water if needed.
Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Prepare and Blind-Bake the Crust: Preheat the oven to 350°F. Roll the chilled dough into a 13-inch round and fit it into a 9 1/2-inch deep-dish glass pie plate. Crimp the edges. Pierce the bottom with a fork and chill for 30 minutes.
Line the crust with foil and fill with pie weights or dried beans. Bake for 20 minutes. Remove the foil and weights and bake for another 10 to 15 minutes, until the crust is golden all over. Let it cool completely on a rack.
Make the Filling and Bake: In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice, and cloves until smooth.
Pour the filling into the cooled, baked crust.
Bake for 1 hour to 1 hour and 15 minutes, until the edges are set but the center still quivers slightly. Cover the crust edges with foil if they brown too quickly.
Let the pie cool completely on a wire rack before serving. Serve with whipped cream.

Notes

This pie requires multiple chilling steps for the dough, which is key to a flaky, tender crust.
Fully blind-baking the crust before adding the filling is a crucial step to prevent a soggy bottom.
The pie is done when the center still has a slight jiggle; it will continue to set as it cools.
It is very important to let the pie cool completely to allow the custard filling to set before slicing.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 400-480
Sugar: 30-40 g
Sodium: 300-400 mg
Fat: 22-28 g
Saturated Fat: 14-18 g
Trans Fat: 0 g
Carbohydrates: 45-55 g
Fiber: 3-5 g
Protein: 6-8 g
Cholesterol: 120-150 mg

Find it online: https://cookupjoy.com/pumpkin-pie-recipe-2/