This incredible pumpkin pie is one of my favorite recipes ever — smooth and silky with notes of pumpkin and cinnamon. With extra eggs and browned butter, my simple recipe is full of fall flavors. Pumpkin, packed with fiber and vitamins, is the key to a healthy and balanced treat.
Pumpkin Pie
This delicious pumpkin pie begins by roasting a whole pumpkin, then creating a flaky butter pie crust from scratch, and finally making an easy pumpkin custard. The texture is silky and rich with flavors of spice and browned butter. Whether it's Thanksgiving or a party, this pumpkin pie is definitely a must-try!
Ingredients
- 1 pie pumpkin
Crust
- 1 2/3 cup flour 200 g
- 1/2 tsp salt 3 g
- 8 tbsp butter 113 g
- 1/3 cup ice water 75 g
- 1 tsp apple cider vinegar 6 g
Filling
- roasted pumpkin, or 16 ounce can pumpkin purée
- 1 cup heavy cream 227 g
- 1/2 cup butter, browned 113 g
- 1/2 cup brown sugar 100 g
- 1 tsp cinnamon 6 g
- 1 tsp pumpkin pie spice 6 g
- 1 tsp vanilla extract 6 g
- 1/4 tsp salt 2 g
- 3 eggs
Instructions
Pumpkin
- Preheat the oven to 350º F. Line a baking sheet with parchment paper.
- Cut the pumpkin in half and remove the stem. Scoop out the seeds and strings.
- Place the pumpkin cut side down on the prepared baking sheet. Bake the pumpkin for 1 1/2 hours. Remove the pumpkin from the oven and let it cool.
Crust
- In a mixing bowl, stir together the flour and salt. Rub in chunks of butter until the mixture resembles coarse crumbs.
- Mix together the ice water and apple cider vinegar, and add it to the mixture, a few tablespoons at a time. Knead until a dough forms.
- Place the dough on a floured surface and flatten into a rectangle. Cut the dough into three rectangles and stack them on top of each other. Flatten the rectangle and repeat the layering process one more time.
- Wrap the dough with plastic wrap and let it chill in the refrigerator for 30 minutes. Roll the pie dough into a circle. Use a rolling pin to cover a pie plate with the crust. Crimp the edge of the crust.
- Line the crust with parchment paper and fill with pie weights. Bake the crust at 350º for 25 minutes.
Filling
- Place the pumpkin in a mixing bowl and mash until it is smooth. Mix in the heavy cream and butter.
- Stir in the brown sugar. Mix in the cinnamon, pumpkin pie spice, vanilla extract, and salt.
- Add the eggs and mix until everything is well combined. Pour the filling into the prepared pie crust.
- Bake the pie at 350 degrees for 1 hour. Remove the pie from the oven and let it cool on a cooling rack. Serve the pie with whipped cream.
