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Best Pumpkin Pie

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A golden, flaky crust with a velvety, spiced pumpkin filling, perfect for holidays or weekend indulgences.

Ingredients

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  • Cooking spray
  • 1 tablespoon all-purpose flour, plus more for rolling
  • 1 batch basic pie crust, chilled
  • 3 large eggs, beaten
  • 1 (15-ounce) can pumpkin puree
  • 3/4 cup packed brown sugar
  • 1 1/4 cups heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • Whipped cream, for serving (optional)

Instructions

  1. Preheat oven to 375°F (190°C) and place a baking sheet in the oven.
  2. Lightly grease a 9-inch pie dish with cooking spray.
  3. On a floured surface, roll dough into a 12-inch circle. Drape over the pie dish, pressing to fit and removing air bubbles.
  4. Trim excess overhang to about 1 inch, tuck it under itself, and crimp edges. Chill in the refrigerator for at least 30 minutes.
  5. Line the chilled dough with foil or parchment and fill with dried beans or pie weights. Bake until dry, about 15-18 minutes. Remove foil and bake for another 5 minutes until the bottom is dry. Let cool.
  6. Reduce oven temperature to 350°F (175°C).
  7. In a bowl, whisk together eggs, pumpkin puree, brown sugar, heavy cream, pumpkin pie spice, vanilla, salt, and flour until smooth.
  8. Pour the pumpkin mixture into the cooled crust. Carefully place the dish on the heated baking sheet.
  9. Bake until the filling is slightly jiggly in the center and the crust is golden, about 45-50 minutes.
  10. Turn off the oven, prop the door open, and cool pie for 30 minutes before transferring to a wire rack.
  11. Serve with whipped cream if desired.

Notes

To prevent a soggy crust, ensure you pre-bake it until golden and dry. For variations, try using fresh pumpkin or making it gluten-free with almond flour.

Nutrition

Find it online: https://www.goandweb.com/best-pumpkin-pie-recipe/