Categorized:

  • Desserts
  • Fall Faves
  • Pies and Cheesecakes
  • Thanksgiving

Tagged:

  • brown sugar
  • butter
  • cinnamon
  • cloves
  • cream
  • egg yolks
  • eggs
  • flour
  • ginger
  • milk
  • nutmeg
  • pumpkin
  • sour cream
  • sugar
  • vanilla extract
Pumpkin Pie - 1

Perfect Pumpkin Pie

Ingredients

Crust

  • 1 cup + 1 Tbsp (152g) all-purpose flour (scoop and level to measure)
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 cup (113g) unsalted butter, diced into small pieces
  • 3 - 5 Tbsp ice water
  • 1 large egg white, whisked (reserve the yolk for filling)

Filling

  • 3/4 cup (160g) packed light brown sugar
  • 1/4 cup (55g) granulated sugar
  • 1 1/2 tsp cornstarch
  • 1/2 tsp salt
  • 1 1/2 tsp McCormick Ground Cinnamon
  • 1/2 tsp McCormick Ground Ginger
  • 1/2 tsp McCormick Ground Nutmeg
  • 1/8 tsp McCormick Ground Cloves
  • 2 large eggs
  • 2 large egg yolks
  • 1 (15 oz) can pumpkin (not pumpkin pie mix!)
  • 1 tsp vanilla extract
  • 3/4 cup (175ml) heavy cream
  • 1/2 cup (120ml) milk (anything but skim)
  • 1/3 cup (80g) sour cream

Instructions

For the crust:

  • In a large mixing bowl whisk together flour, sugar and salt. Add in butter and cut it into flour using a pastry blender until it’s becomes evenly distributed and there’s larger pea size clumps scattered throughout.
  • Drizzle in ice water 1 Tbsp at a time and toss with a rubber spatula after each addition until it comes together in larger clumps and mixture will hold when pressed together.
  • Gather the dough into a ball then pat and press into a 6-inch disk. Wrap with plastic wrap and chill 1 - 2 hours.
  • Roll dough out on a well floured surface to about a 13-inch round. Transfer to a 9-inch pie plate that’s 2-inches deep (I used this one HERE ). Fold about 1/4-inch of the outer edge underneath and create a small flute design.
  • Chill 30 minutes meanwhile preheat oven to 425 degrees.
  • Place a sheet of heavy duty foil or crinkled then flattened out parchment paper over crust then fill with dry beans or pie weights. Bake 10 minutes.
  • Remove beans and foil and continue to bake 5 - 8 minutes until crust appears slightly dry.
  • Remove from oven and immediately brush crust all over with a thin layer of egg white, set aside. Reduce oven temperature to 350 degrees.

For the filling:

  • In a mixing bowl whisk together brown sugar, granulated sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves while breaking up clumps of brown sugar with fingertips.
  • Add in eggs and egg yolks and whisk until well blended. Mix in pumpkin and vanilla.
  • Then whisk in heavy cream, milk and sour cream until combined.
  • Pour filling into pie crust. Tent crust edges loosely with a ring made of foil while leaving room for pie filling to expand slightly.
  • Bake in 350 degree oven for 55 - 70 minutes until edges are nearly set but center still jiggles slightly.
  • Cool on a wire rack at least 2 hours before serving (I do prefer it cold, if you want it chilled through chill 3 hours after room temperature cooling). Store in refrigerator. Serve with sweetened whipped cream.
  • Recipe source: Cooking Classy

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