Enjoy the flavors of fall with this classic Pumpkin Pie recipe. The aroma of warm spices and the rich, creamy pumpkin filling make this dessert a favorite in autumn.
In this recipe, we'll make a homemade pumpkin pie recipe with a buttery crust, a velvety pumpkin custard filling, and a delicious twist with Hennessy whipped cream.
Whether preparing it for a holiday gathering or simply just a case of cravings, this recipe will satisfy your pumpkin pie cravings.
How to Make Pumpkin Pie
Note: The full instruction is provided in the recipe card below.
Dice the unsalted butter and shortening and place it in the freezer while preparing the flour mixture. In a food processor fitted with a steel blade, pulse flour, salt, and sugar to combine.
Add the chilled butter and shortening pieces and pulse until the mixture resembles a coarse crumble with only a few larger pieces, about 8 to 12 pulses.
In a small bowl, combine 3 tablespoons of ice water and 1 tablespoon of pure vanilla extract; with the machine running, pour the ice water mixture down the feed tube and pulse the machine until the mixture is evenly moistened and very crumbly.
Don't let the dough form into a ball in the machine. Remove the bowl from the machine, remove the blade, turn the dough onto a work surface, and bring the pie dough together by hand. Shape into a flat disk and wrap in plastic wrap.
Refrigerate for at least 30 minutes, preferably overnight. Lightly dust a work surface and a rolling pin with flour. Place the chilled pie disk on the work surface and let the dough sit on the countertop for 5-10 minutes so that it's malleable enough to roll.
Lightly dust it with flour and roll the dough by starting at the center and lightly pressing down with the rolling pin to flatten it slightly. Rotate the pie dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick.
Then, roll outward to make a circle, rotating the pie dough a quarter-turn at a time to keep it even. (If the dough softens too fast, chill in the refrigerator until firm, 2–5 minutes.)
Roll the pie dough until it's about 2–3 inches larger than the pie dish all the way around. Overturn the pie dish onto the center of the dough circle, and use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies, if desired!)
Remove the pie dish and place it right-side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish.
(If the dough is softening too fast, put it back in the refrigerator until it firms up, 2–5 minutes.) Gently fit the crust into the dish, pressing firmly against the side and bottom, being careful not to stretch the dough.
Trim away the excess dough, leaving a ½-inch overhang all around. Fold it under; flute or crimp the edge with your fingers (lightly flour your fingers if the dough is sticking). Alternatively, you can use the tines of a fork to crimp the edges.
Next, prick the bottom of the crust with a fork to prevent bubbles; this keeps it from puffing as it bakes; place the crust in the freezer for at least 15 minutes while you heat the oven to 425 F degrees.
Place the unbaked pie on a sheet pan and line the crust with parchment paper. Then, fill the paper three-quarters full with pie weight or dried beans and bake the crust for 20 to 25 minutes until the edges start to brown.
Remove the pie weight and parchment paper (if you're using dried beans, save the beans for another time), and bake for another 5 minutes. Then, remove the pie crust from the oven and set it aside to cool while preparing the pumpkin filling.
Preheated 425 F. In a large bowl, whisk the pumpkin, brown sugar, cinnamon, ginger, ground nutmeg, ground cloves, allspice, mace, salt, eggs, cornstarch, condensed milk, and pure vanilla extract until smooth and well combined.
Pour the filling into the pre-baked pie crust. Bake the pumpkin pie in a preheated oven for 15 minutes, then reduce the temperature to 350 degrees F.
Bake until the top is golden brown and the filling has puffed and set, about 40 to 50 minutes, or until a skewer is inserted in the center and comes out clean.
If the crust browns too quickly, cover it with foil and continue baking. Let cool completely on a wire rack. After cooling, keep refrigerated.
Decorate the Pumpkin Pie with Hennessy whipped cream, if desired. Cover leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy!
How to Make Hennessy Whipped Cream
Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, cream cheese, Hennessy, and pure vanilla extract and beat medium-high until soft peaks form.
Related Recipes:
- Pumpkin Bundt Cake with Pumpkin Glaze
- Pumpkin Cake with Pumpkin Cream Cheese Frosting
- Pumpkin spice cheesecake
- Pumpkin Ice Cream
- Pumpkin Spice Latte
- Whole Wheat Pumpkin Muffins (Sugar-Free)
📖 Recipe
Easy Pumpkin Pie
Tools
Ingredients
For the Crust:
- 188 g (1-½ cups) all-purpose flour , spooned, leveled, and sifted
- 1 tablespoon powdered sugar or granulated sugar
- ¼ teaspoon kosher salt
- 6 tablespoons cold unsalted butter , cut into ½-inch dice
- 3 tablespoons cold vegetable shortening , such as Crisco
- 1 tablespoon pure vanilla extract or ice water
- 3 tablespoons ice-cold water
For the Pumpkin Pie Filling:
- 1 (15-oz) can 100% pumpkin puree (about 2 cups)
- 1 (14 oz/397g) Full-fat sweetened condensed milk
- 2 tablespoons light brown sugar , brown sugar, or granulated sugar
- 1 large egg , room temperature
- 3 large eggs yolks , room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon cornstarch or 2 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon freshly grated nutmeg or ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground mace , optional
For the Hennessy Whipped Cream :
- 1 cup cold whipped cream
- ¼ cup confections sugar or granulated sugar
- 1 tablespoon full-fat cream cheese , room temperature, optional
- 1 tablespoon Hennessy , to taste
- 2 teaspoons pure vanilla extract
Instructions
For the Pie Dough:
- Dice the unsalted butter and shortening and place it in the freezer while preparing the flour mixture. In a food processor fitted with a steel blade, pulse flour, salt, and sugar to combine; add the chilled butter and shortening pieces and pulse until the mixture resembles a coarse crumble with only a few larger pieces, about 8 to 12 pulses.
- In a small bowl, combine 3 tablespoons of ice water and 1 tablespoon of pure vanilla extract; with the machine running, pour the ice water mixture down the feed tube and pulse the machine until the mixture is evenly moistened and very crumbly; don't let the dough form into a ball in the machine.
- Remove the bowl from the machine, remove the blade, turn the dough onto a work surface, and bring the pie dough together by hand. Shape into a flat disk and wrap in plastic wrap. Refrigerate for at least 30 minutes, preferably overnight. (Note: Dough can be refrigerated for up to 3 days and frozen for up to 1 month, tightly wrapped.)
- Lightly dust a work surface and a rolling pin with flour. Place the chilled pie disk on the work surface and let the dough sit on the countertop for 5-10 minutes so that it's malleable enough to roll; lightly dust it with flour and roll the dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly.
- Rotate the pie dough and repeat, pressing down, so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the pie dough a quarter-turn at a time to keep it even. (If the dough is softening too fast, chill in the refrigerator until firm, 2–5 minutes.)
- Roll the pie dough until it's about 2–3 inches larger than the pie dish all the way around. Overturn the pie dish onto the center of the dough circle, and use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies, if desired!)
- Remove the pie dish and place it right-side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If the dough is softening too fast, put it back into the refrigerator until it firms up, 2–5 minutes.)
- Fit crust gently into the dish, pressing firmly against the side and bottom, careful not to stretch the dough. Trim away the excess dough, leaving a ½-inch overhang all around. Fold it under; flute or crimp the edge with your fingers (lightly flour your fingers if the dough is sticking). Alternatively, you can use the tines of a fork to crimp the edges.
- Next, prick the bottom of the crust all over with a fork to prevent bubbles; this keeps it from puffing as it bakes; place the crust in the freezer for at least 15 minutes while you heat the oven to 425 F degrees.
- Place the unbaked pie on a sheet pan and line the crust with parchment paper. Then fill the paper three-quarters full with pie weight or dried beans and bake the crust for 20 to 25 minutes until the edges start to brown.
- Remove the pie weight and parchment paper (if you're using dried beans, save the beans for another time), and bake for another 5 minutes. Then, remove the pie crust from the oven and set it aside to cool while preparing the pumpkin filling.
For the Pumpkin Filling:
- Preheated 425 F. In a large bowl, whisk the pumpkin, brown sugar, cinnamon, ginger, ground nutmeg, ground cloves, allspice, mace, salt, eggs, cornstarch, condensed milk, and pure vanilla extract until smooth and well combined.
- Pour the filling into the pre-baked pie crust. Bake the pumpkin pie in a preheated oven for 15 minutes, then reduce the temperature to 350 degrees F. Bake until the top is golden brown and the filling has puffed and set, about 40 to 50 minutes, or until a skewer is inserted in the center and comes out clean. If the crust browns too quickly, cover it with foil and continue baking.
- Let cool completely on a wire rack. Keep refrigerated after cooling. Decorate the Pumpkin Pie with Hennessy whipped cream, if desired. Cover leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy!
How to Make Hennessy Whipped Cream
- Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, cream cheese, Hennessy, and pure vanilla extract and beat on medium-high until it forms soft peaks.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
