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A close-up of a perfectly baked slice of pumpkin pie, a classic Thanksgiving dessert, on a plate.

Pumpkin Pie

A classic pumpkin pie recipe perfect for Thanksgiving dessert.
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Temps de préparation 15 minutes
Temps de cuisson 50 minutes
Chilling Time 2 heures
Temps total 3 heures 5 minutes
Portions: 8 slices
Type de plat: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Crust
  • 1.25 cups all-purpose flour
  • 0.5 tsp salt
  • 0.5 cup unsalted butter chilled and cubed
  • 4 tbsp ice water
For the Filling
  • 1 can pumpkin puree 15 oz
  • 0.75 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 2 large eggs
  • 1 can evaporated milk 12 oz

Equipment

  • 9-inch pie dish
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, mix flour and salt for the crust. Cut in butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together.
  3. Roll out the dough on a floured surface and transfer it to a 9-inch pie dish. Trim and crimp the edges.
  4. In another bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, cloves, and salt. Beat in eggs, then stir in evaporated milk until smooth.
  5. Pour the filling into the crust. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for 35-40 minutes until the filling is set.
  6. Let the pie cool completely on a wire rack, then refrigerate for at least 2 hours before serving.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtéines: 5gFat: 14gLipides saturés: 8gCholéstérol: 70mgSodium: 300mgPotassium: 200mgFibre: 2gSucre: 25gVitamine A: 150IUVitamine C: 2mgCalcium: 100mgFer: 2mg

Notes

Serve with whipped cream for extra flavor. Store leftovers in the refrigerator.

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