Classic Pumpkin Pie

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pumpkin pie 2

Classic Pumpkin Pie

Course: Holiday Recipes, Sweets
Keyword: Pumpkin Pie
Sweets Sub-Category: Pies & Tarts
Prep Time: 45 minutes
Cook Time: 50 minutes
Servings: 8 Slices
Author: Clemence Gossett
It’s pretty straightforward, pumpkin pie should be silky, smooth and all together custardy. We’ve updated this classic with a trick to bring out the butterscotch notes in the brown sugar. You’ll start this and all of our other pie recipes with our master pie dough over here, and a step by step tutorial on crimping right here.
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  • 1 can Pumpkin puree 15-ounce
  • 2/3 cup Brown sugar
  • 1/3 cup Granulated sugar
  • 1 cup Heavy cream
  • 3 Eggs
  • 1 Tbsp Flour
  • 1 tsp Cinnamon
  • 1 tsp Ground ginger or 1/2 tsp freshly grated
  • 1 tsp Salt


Pumpkin Pie Dough

  • PIE DOUGH (see our recipe) – On a well-floured surface, begin to roll out your dough, use only 2/3 of your dough. Save the extras for hand pies or to keep a little one busy while you’re cooking. The best way to roll out pie crust is to place your rolling pin (flour it first) on the center of your dough. Move forward, stopping just shy of the edge of the dough, then move backwards. Turn your dough a quarter turn and repeat until the dough is 2” larger than your tin around each side. Pick up the dough using your rolling pin. Using scissors, trim the dough so that it hangs about a quarter inch off the sides.
  • To finish the edges of the crust, turn them under and pinch, repeating until the whole pie is crimped. Place in the freezer for 10 minutes.
  • Heat oven to 375°F degrees.
  • Poke some holes in the bottom of the pie crust to allow air out so crust won’t bubble.
  • Blind bake your crust by lining the bottom of the crust with parchment paper or foil. Fill with pie weights (we use dried beans and rice) all the way to the top. Bake until the edges are golden brown, about 15-20 minutes, then remove and cool for 5 minutes.

Pumpkin Pie Filling

  • To make the pie filling, place the pumpkin puree and sugars in a medium bowl.
  • Take a sauce pan and fill about an inch of water and bring to medium heat. Place the bowl on the sauce pan (water shouldn’t touch the bowl) to gently heat the puree and whisk until the sugar dissolves. Your mixture will look a couple of shades darker.
  • Take the bowl off the heat to cool for a minute.
  • Stir the heavy cream into the pumpkin mixture, followed by the eggs until they are fully combined.
  • Stir in the dry ingredients and mix until just combined.
  • Turn the oven down to 350°F.
  • Remove the weights and paper and pour in the pie filling.
  • Bake the pie for about 40-50 minutes, or until the filling sets about 2 inches from the side.


If you’re roasting your own pumpkin for pie, cut the squash (either Kabocha or Sugar Pie Pumpkin) in half and scoop out the seeds. Place flesh-side down on a parchment-paper lined cookie sheet and bake at 300F for 30 minutes to 1 hour, or until the flesh is super tender when pierced with a paring knife.
Once cooled, puree the squash in a blender to remove any fibrous texture. Use your freshly roasted squash in the same amounts as the recipe asks for with a canned pumpkin.