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Flawless Pumpkin Pie

Our Flawless Pumpkin Pie is not only delicious but also incredibly easy to make! With the richness of homemade crust, condensed milk, and a perfect blend of spices, this pie will become a staple at your holiday table!
2
2 hr
TOTAL TIME
529
CALORIES
$0.76
PER SERVING
Flawless Pumpkin Pie
Directions
10 STEPS
1 hr
PREP TIME
1 hr
COOK TIME
2 hr
TOTAL TIME
1
Preheat the oven to 425°F.
2
In a medium bowl, mix together flour, 1/2 teaspoon salt, and cold unsalted butter using a pastry cutter or fork until the mixture resembles a coarse meal. Gradually add ice water, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes or overnight.
3
Roll the chilled dough out on a floured surface to fit your 9-inch pie plate. Gently transfer the dough to the pie plate and trim excess edges, then crimp to form a decorative border. Chill prepared pie crust in the refrigerator until ready for filling.
4
In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, 1/2 teaspoon salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg.
5
Pour the pumpkin filling into the prepared pie crust.
6
Place the pie plate on a baking sheet and cover the edges of the crust with foil or a pie shield to prevent overbrowning.
7
Bake at 425°F for 10 minutes. Lower the oven temperature to 350°F and continue baking for 30-40 minutes, until the filling is set with a slight jiggle in the middle.
8
Remove pie from the oven and let it cool completely on a wire rack before chilling in the refrigerator.
9
For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract in a bowl using an electric mixer until soft peaks form.
10
When ready to serve, slice the chilled pie and top each piece with a dollop of whipped cream.
Health Info
Macros
47g
CARBS
34g
FAT
8g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
Frequently Asked Questions
What is a pumpkin pie?
What are the ingredients needed to make a pumpkin pie?
How do I prepare the pumpkin for the pie?
Can I use canned pumpkin instead of fresh?
What kind of crust should I use for pumpkin pie?
How do I prevent the crust from getting soggy?
How do I know when the pie is done?
How do I store leftover pumpkin pie?