This perfect pumpkin pie recipe is an easy, one bowl creation that combines a silky pumpkin custard filling with a simple homemade, buttery pie crust. To take this classic pie to the next level, decorate the top with an equally easy-to-create cream cheese frosting design!
6tablespoonUnsalted Butter(cold and cut into cubes)
½cupVegetable Shortening(cold and cut into cubes)
4-6tablespoonIce Cold Water
pumpkin pie filling
15ozPumpkin Puree
12ozEvaporated Milk
2Large Eggs(room temperature)
¾cupGranulated Sugar
½teaspoonSalt
1teaspoonPumpkin Pie Spice
1teaspoonGround Cinnamon
egg wash
1Large Egg(whisked)
Instructions
homemade pie crust (makes 2, 9-inch pie crusts - you only need one)
In a large mixing bowl and using a pastry blender (or two forks), mix together the all-purpose flour, salt, cold cubed butter, and cold vegetable shortening until you have small pea-size pieces. Some larger pea-sized pieces are fine too!
2 cups All-Purpose Flour, 1 teaspoon Salt, 6 tablespoon Unsalted Butter, ½ cup Vegetable Shortening
Add in 1 tablespoon of the ice-cold water, then (using a spatula or with your hands) work it into the pie dough mixture. Continue to add the ice-cold water, 1 tablespoon at a time, until the pie dough forms and it is no longer crumbly. If there are any crumbly bits, just add the teeny tiniest bit of cold water so they blend in with the rest of the dough.
4-6 tablespoon Ice Cold Water
After forming the ball of pie dough, place it on a lightly-floured, clean surface and divide it in half using a pastry cutter. Pat each half into a 1″- 1 ½″ thick disc, then double wrap it tightly in plastic wrap and place them in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour.
pumpkin pie filling
Prepare the pie crust, place it into the 9-inch pie plate, and crimp edges in the style of your choosing. Set in the freezer for 30 minutes to 1 hour to chill.
Adjust oven rack to 2nd level position (just above center), place a jelly roll pan or baking sheet on the rack, and preheat oven to 425ºF.
In a large mixing bowl, whisk together the canned pumpkin puree, evaporated milk, 2 eggs, granulated sugar, salt, pumpkin pie spice, and ground cinnamon until well combined.
15 oz Pumpkin Puree, 12 oz Evaporated Milk, 2 Large Eggs, ¾ cup Granulated Sugar, ½ teaspoon Salt, 1 teaspoon Pumpkin Pie Spice, 1 teaspoon Ground Cinnamon, 1 teaspoon Salt
Pour the pumpkin pie filling into the chilled pie crust, then with a pastry brush, lightly brush the crimped edges of crust with egg wash. You won't use the entire amount of egg wash.
1 Large Egg
Place the pie on directly top of the heated jelly roll pan or baking sheet in the oven. Bake for 425ºF for 15 minutes.
Reduce the oven temperature to 350ºF and continue to bake for another 40-45 minutes. At this time, you can choose to add a silicone pie crust shield or strips of aluminum foil (or a sheet of aluminum foil with a hole cut out) to avoid over baking the crust.
Your pumpkin pie will be ready to remove from the oven when there is still some jiggle in the center.
Remove from oven and allow pie to cool and set on a wire cooling rack for at least 2-3 hours. Then cover lightly with plastic wrap and place in the refrigerator to chill.
Notes
This homemade pie crust recipe gives 2, 9 inch pie crusts. You can use the 2nd one to make another pumpkin pie or freeze it for another pie.
Recipe adapted from St. Stephen's Church cookbook and Libby's