How to Make a Pumpkin Pie

If you're in charge of desserts for Thanksgiving, knowing how to make a pumpkin pie is a requirement. But you don't have to wait for November to enjoy this fall favorite. Grocery store shelves hold canned pumpkin year round. Pumpkin, even the canned variety, is packed with beta-carotene and other nutrients, making it a dessert you can feel good about eating any day of the year. This recipe uses heavy cream, so each bite has a smooth, custard-like texture. A pinch of black pepper adds extra pizzazz.
Hi, it's Miranda with, and today in the kitchen, we are whipping up the perfect pumpkin pie. Now, we've done a little spin on nutrition on pumpkin pie and made it even more lushes by using heavy cream, so that each has that nice custard-like texture and with added pinch of black pepper for a little extra posses because he doesn't like posses with the pumpkin pie. I have our ingredients all laid out here. We are starting with one and quarter cups of all purpose flour, one tablespoons sugar, a quarter of teaspoon of salt. We have another quarter of teaspoon of salt coming up later. So don't be confused. Five tablespoons of cold butter cut up. No substitution. So definitely wanna use butter, 3 tablespoons of chilled shortening, also cut up, then we have 3 to 4 tablespoons of ice water; I've used 4 tablespoons here. Three large eggs, 3 quarters of a cup of sugar, 1 teaspoon of vanilla extract, one 15 ounce can of solid packed pumpkin, 1 teaspoon of brown cinnamon, 1 teaspoon of brown ginger, the extra quarter teaspoon of salt, a quarter of a teaspoon of freshly ground pepper. Now, I told you, we were gonna have that black pepper possessed. This is where it comes from. Then, we're gonna do also a pinch each of ground nutmeg and ground cloves, and then we have 1 cup of heavy whipping cream here. Okay, so to get started, we are going to make our dough. I have a food processor over here. we're gonna begin by putting our flour in the food processor and then adding in our sugar and that first quarter of a teaspoon of salt. Just add that right in here. I'm gonna put my top on. I'm just gonna pulse to combine it, just a few quick pulses, beautiful. Now, next, I'm gonna add in my butter an my shortening, and it's important that this is chilled. I know we mentioned that, but because we're making pastry dough, if it's really soft, you won't get the consistency that you need that cold butter and shortening is really gonna help it hold up and hold together. So, really, really important that it's nice and chilled, okay. Put that back on, and we're gonna pulse this until it resembles like little course croissant. So just keep on pulsing until you get to that point. Okay, we're looking good. Now, we are going to add in the ice water, one tablespoon at a time through this little feeder tube here. So, just pull the top off, and then 1 tablespoon at a time, and I'm using a tablespoon just to make it really easy for myself. We're gonna pour this in, pulse as we go, and we're gonna continue to do so until it starts stand up as a dough. So, this holes, and the reason that we're not pouring all of the water in at once is you're ever introducing water to a solid. You want the flour, you know, existing kind of dough based here to be able to absorb and accept the water. You don't wanna over bound it. Okay, look how great this looks. It's beautiful. No before I turn it out onto my surface here because I wanna make into a nice one. I'm going to flour my surface. This is really stick, so I'm gonna be super generous with this. So, flour, flour, four. Getting hands on your tooth, they don't get all super, super sticky, beautiful, okay. Let's just take this out, beautiful. This stood together beautifully. It's a little bit sticky, but not to fear because we are going to firm in a refrigerator for about 40 minutes, but first let's shape it into a bowl. Okay, flours really coming in handy. Okay, so shape into a nice bowl, and I'm just going to flatten it to like a little disk shape here, easy enough, right? Look at this baking--. Okay. And now, I'm gonna wrap this well with plastic. I wanna make sure pretty airtight, I'm gonna refrigerate it and let it firm up for about 4 minutes, and we'll come back and move on to our next step. Okay, so our pastry just firmed up beautifully in refrigerator, nice and chilled and ready to be rolled out, which what we're gonna to do now. I've lightly floured my surface here. So it doesn't stick. We're gonna roll this out on into a 12-inch circle, and we're gonna put it in this 9-inch pie plate here. I have the oven already preheating in back of me 425 degrees and have flipped rack on at the bottom third of the oven and that's important for perfect cooking for our pumpkin pie. Now, we pop this out here, you could of course use a rolling pin, or if you wanna get like a little bit fancy, you can use a wine bottle. If you, you know, don't have a rolling pin and you don't do a lot of baking, a wine bottle works just fine, just make sure that, you know, it's (a) clean and (b) that you dust nicely, and we're just gonna roll this out into 12-inch circle, and then we're ready to go and put it into our pie plate. So get your 9-inch pie plate here. Gently put this up or just gonna [unk] over into the pie plate beautiful and just set it in, just tuck it on in, alright, and now we're going to float it. So to do so, we're just going to kind of pinch, press down and pinch and just kind of push like that and you get that really cute little pie pudding thing. Look how gorgeous, congratulations. We have floated our beautiful little pie crust before we come together the mixture. I know you're dying to do that, but one last step, we're just gonna pop this into the freezer for 15 minutes just as is. So, just gonna pop it in the freezer, let if freeze and firm up, and then we will be ready to put the mixture in and pop it in the oven and you would enjoy perfect pumpkin pie. Alright, so our crust has been in the freezer for 15 minutes. It's not frozen, but it's firmed up beautifully. So, it's going to be perfect [unk] for our delicious, delicious pumpkin pie filling, which we are about to make now. So, let's just put this up to the side. With that hang out, and we are going to start by mixing in our egg, just to give those a little whisk with the sugar, yummy, eggs and sugar, right. Delicious. Just whisk that on in beautiful, gorgeous pale yellow. Just keep going till that's combined. Add in the vanilla. Okay great. How pretty that looks. Okay, just make sure we scraped the edges, so any raw sugar gets nice and mixed in. Now, were ready to in or pumpkin. So, just add that in. I always use a rubber spatula just to help me scrape out any ingredients. This is such a handy little tool. So, whisk that pumpkin in, smell so good, cinnamon, ginger. This gonna have a nice kick both from the pepper, but also from the ginger. I really like that this recipe is kind of ticking it up [unk]. It's gonna be so yummy, and the salt, alright. Now, the rest of out ingredients, cloves, and nutmeg, and nut pepper we talked about for that nice possessed, that nice bright spice. Okay, so this is all beautiful mixed together. The last part is to just nicely, gently, stir in our whipping cream. Okay. So, we're just gonna start. Look how gorgeous this looks. It's like the yummiest [unk] that never was. Look how beautiful this is. So, we're gonna gently mix this together until it's combined, but just be really gentle. We're not gonna use a mixer because we don't want the whipping cream to firm up too much. We don't want it to become like creamy one just stay nice and soft like this. Okay, gorgeous, smells fantastic. I'm gonna refrain. I will not lick the spoon because you're watching me. I can't make any promises it wouldn't happen if the camera is not on, and now we're just going to pour our filling into our prepared pie crust. You would see-- [unk] on the side, look at that. Perfect guys, perfect, perfect. Oh, I got a little on the edge, so I just wipe that off. So, the oven is preheated again at 425 degrees. We're gonna pot it in there. Remember, we have the rack on the lower 3rd of the oven, and that's important. We're gonna pop it in for 15 minutes, and we're gonna reduce the heat to 350 degrees, and let it cook for an additional 30 minutes at 350 degrees until the filling is nice and set. Now, if you notice that you edges are starting to brown like too much, a little bit of golden brown [unk] into really, really darken, you can just cover them with a little it of foil. So, keep on eye on it, and we'll be back in 45 minutes with our perfect pumpkin pie. So, folks, our pumpkin pie is out of the oven. It's smelling absolutely delicious. It is ended leaves up to its name as the perfect pumpkin pie. Now, this is a quick note. I did indeed have to wrap my edges in fold. This started to brown pretty quickly and it protected and still got golden brown delicious perfect. You can also use perfect little specks of black pepper to add that possessed we were talking about and that's gonna be so, so delicious. Now, this is ready to serve. You can slice it up, you know, garnish with some whip cream and some cinnamon, and you're ready to go, or if you wanted make this in advance. What you could do is cool it completely on a wire rack like I'm doing now, loosely cover it with foil and refrigerate it for up to 24 hours. Then, just let come to room temperature before serving and you're good to go, and there you have it folks. Now, you know how to make the perfect pumpkin pie. Thanks for watching, and for more great recipes and savings, visit us at

What You'll Need

  • 1 1/4  cups all-purpose flour
  • 1   tablespoon sugar
  • 1/4  teaspoon salt
  • 5   tablespoons cold butter, cut up (no substitutes)
  • 3   tablespoons cold vegetable shortening, cut up
  • 3 - 4   tablespoons ice water
  • 3   large eggs
  • 3/4  cup sugar
  • 1   teaspoon vanilla extract
  • 1  15  ounce can solid-pack pumpkin
  • 1   teaspoon ground cinnamon
  • 1   teaspoon ground ginger
  • 1/4  teaspoon salt
  • 1/4  teaspoon freshly ground pepper
  •  Pinch ground nutmeg
  •  Pinch ground cloves
  • 1   cup heavy or whipping cream
  •  Whipped cream, for garnish
  •  Ground cinnamon, for garnish

Step By Step

Pulse together flour, 1 tablespoon sugar and 1/4 teaspoon salt in a food processor to combine. Add butter and shortening; pulse until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, through feed tube, pulsing just until mixture begins to hold together. Shape pastry into a ball and flatten into a thick disk. Wrap well in plastic wrap and refrigerate 40 minutes.
Arrange rack in bottom third of oven. Heat oven to 425 degrees F. On a lightly floured surface, roll pastry into a 12-inch circle. Fit into a 9-inch pie plate. Trim edge and flute. Freeze 15 minutes.
Whisk together eggs, the 3/4 cup sugar and vanilla in a large bowl until well combined; whisk in pumpkin, cinnamon, ginger, 1/4 teaspoon salt, the pepper, nutmeg and cloves. Stir in heavy cream with a rubber spatula. Pour into prepared crust. Smooth top with spatula.
Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake until filling is set, 30 minutes. If pastry edge gets too dark, cover edge with foil. Cool on a wire rack. Garnish with whipped cream and cinnamon, if desired. Makes 8 servings.

Make Ahead Tip
  • Prepare pastry; wrap pastry disk and refrigerate up to 2 days. Let stand at room temperature 10 minutes before rolling out.

    Prepare and bake pie. Cool completely on wire rack. Cover loosely with foil and refrigerate up to 24 hours. Let stand at room temperature 4 hours before serving. Garnish with whipped cream and cinnamon, if desired.
Your family or dinner guests will love this pumpkin pie any day of the year. And you can add it to your menu as a way to practice, ensuring that you know how to make a pumpkin pie perfectly when the holidays do roll around.

nutrition information

Per Serving: cal. (kcal) 410, Fat, total (g) 25, chol. (mg) 140, sat. fat (g) 13, carb. (g) 41, fiber (g) 2, pro. (g) 6, sodium (mg) 255, Percent Daily Values are based on a 2,000 calorie diet
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