Pumpkin pie
Indulge in our rich and creamy Pumpkin Pie recipe, featuring 6 cups of fresh pumpkin, a fragrant blend of ginger, nutmeg, and cinnamon, a touch of vanilla and rum, and a luscious brown sugar filling encased in a buttery homemade crust. Perfect for autumn gatherings!
- 19 Mar 2025
- Cook time 110 min
- Prep time 60 min
- 6 Servings
- 11 Ingredients
Pumpkin pie is a beloved dessert, especially during the fall and winter seasons. This classic recipe combines rich, spiced pumpkin filling with a buttery, flaky crust, resulting in a deliciously warm and comforting treat that’s perfect for holiday gatherings or any special occasion.
Ingredients:
Instructions:
- In a large mixing bowl, combine 1.5 cups of all-purpose white wheat flour, 1 tablespoon of powdered sugar, and a pinch of salt if using.
- Add the chilled, cubed butter to the bowl. Using a pastry cutter or your fingertips, rub the butter into the flour mixture until the mixture resembles coarse crumbs.
- Add a few tablespoons of cold water, one at a time, until the dough comes together. Form the dough into a ball.
- On a lightly floured surface, roll out the dough to fit your pie dish. Carefully transfer the dough to the pie dish, pressing it neatly into the edges. Trim any excess dough.
- Line the crust with parchment paper and fill it with baking weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the weights and parchment paper, and bake for an additional 5 minutes or until the crust is golden brown. Let it cool.
- Add the pumpkin puree to the sugar and spice mixture. Mix until well combined.
- Stir in the vanilla extract, rum, and egg yolk until smooth and fully incorporated.
- Bake the pie in the preheated oven at 375°F (190°C) for about 40-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Once cooled, slice and serve your pumpkin pie. Enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Tips:
- Use fresh, homemade pumpkin puree for a more authentic and flavorful pie. Canned pumpkin can also be used as a convenient alternative.
- Ensure your butter is cold when making the pie crust. This will help create a flaky texture.
- Chill the pie dough for at least 30 minutes before rolling it out to prevent shrinkage and ensure a tender crust.
- For a smooth and silky filling, make sure to thoroughly blend the pumpkin puree with the spices, sugar, and other ingredients.
- Cover the edges of the pie crust with foil or a pie shield during baking to prevent over-browning.
- Allow the pie to cool completely before slicing to ensure clean cuts and to let the filling set properly.
Enjoy your homemade pumpkin pie, a perfect balance of creamy, spiced filling and a tender, flaky crust. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream, and savor the flavors of autumn in every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 470kcal | 23% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 70g | 21% |
| Fiber 2.09g | 6% |
| Sugar 44g | 43% |
| Fat | |
| Fat 16g | 20% |
| Saturated 9g | 30% |
| Cholesterol 77mg | - |
| Vitamins | |
| Vitamin A 660ug | 73% |
| Choline 40mg | 7% |
| Vitamin B1 0.16mg | 14% |
| Vitamin B2 0.15mg | 11% |
| Vitamin B3 1.36mg | 8% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.06ug | 2% |
| Vitamin C 11mg | 12% |
| Vitamin E 1.46mg | 10% |
| Vitamin K 2.88ug | 2% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.26mg | 29% |
| Iron, Fe 1.93mg | 18% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 530mg | 16% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 16mg | 1% |
| Zinc, Zn 0.89mg | 8% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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