The Best Pumpkin Pie

Getting reviews...
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.
Save Recipe
  • Level: Easy
  • Total: 2 hr 45 min
  • Prep: 1 hr 5 min
  • Cook: 1 hr 40 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

Basic Pie Dough:

Directions

  1. 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.
  2. Preheat the oven to 350 degrees F. 
  3. 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.
  4. 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.

Basic Pie Dough:

Yield: 2 pie crusts
  1. 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.
  2. 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.

Cook’s Note

You can use the second pie crust to make cut-outs for decorating the pie. Roll it out, cut into desired shapes and bake at 350 degrees F on a parchment-lined baking sheet until just beginning to turn golden, 15 to 20 minutes. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

HGTV Dream Home

Enter daily, once on HGTV and once on Food Network, for your chance to win HGTV Dream Home 2022, a grand-prize package valued at over $2.4 million!

Related Pages