Classic Pumpkin Pie

There are plenty of pumpkin desserts to enjoy throughout the fall, but Thanksgiving belongs to pumpkin pie. This is my version of the classic: a flaky, all-butter crust filled with a silky, warmly spiced pumpkin custard and topped with homemade whipped cream. It's simple, timeless, and exactly the kind of pie that deserves a spot on every Thanksgiving table.

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Yield:  1 (9-inch) pie

Servings: 8

Prep Time: 45 minutes (plus at least 1½ hours chilling time for the dough)

Cook Time: 1 hour 15 minutes

Total Time: About 3½ hours (including chilling and cooling)

Ingredients

For the Pie Dough (makes enough for two 9-inch pie crusts)

• 2½ cups (375 g) all-purpose flour, plus more for rolling

• 2 teaspoons granulated sugar

• 1 teaspoon kosher salt

• 12 tablespoons (1½ sticks) cold unsalted butter, cubed

• 1 tablespoon apple cider vinegar

• ¼ cup ice water

Note: This recipe makes two pie dough disks. Use one for this pie and freeze the second for another day. (Store-bought pie dough works beautifully, too.)

For the Pumpkin Filling

• 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)

• 1 (12-ounce) can evaporated milk

• ½ cup granulated sugar

• ½ cup packed light brown sugar

• 2 large eggs

• 2 teaspoons pumpkin pie spice

• 1 teaspoon vanilla bean paste or vanilla extract

• ½ teaspoon kosher salt

For the Whipped Cream

• 1 cup cold heavy whipping cream

• 2 tablespoons confectioners' sugar

• ½ teaspoon vanilla extract

• ¼ teaspoon kosher salt

Instructions

Make the Pie Dough

1. In a food processor, pulse together the flour, sugar, salt, and butter until the butter is the size of peas. Combine the apple cider vinegar and ice water, then slowly add the liquid (leaving the ice behind) and pulse until the dough just comes together.

2. Turn the dough onto a lightly floured surface and gently knead until cohesive. Divide in half, shape into two 1-inch-thick disks, wrap tightly, and refrigerate for at least 1 hour, preferably overnight.

Prepare the Crust

3. Let one dough disk sit at room temperature for about 10 minutes. Roll into a 12- to 13-inch circle and transfer to a 9-inch pie plate. Gently press the dough into the corners of the dish without stretching it. Fold the overhang underneath itself, then crimp or flute the edges as desired. Prick the bottom with a fork and refrigerate for 30–60 minutes.

4. Preheat the oven to 400°F. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, then return the crust to the oven for another 5 minutes. Reduce the oven temperature to 350°F.

Make the Filling

5. In a large bowl, whisk together the pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, vanilla, and salt until smooth.

6. Pour the filling into the warm pie crust. Place the pie on a baking sheet and bake for 55–60 minutes, until the edges are set and the center still has a slight jiggle.

7. Let the pie cool completely before serving.

Make the Whipped Cream

8. Beat the heavy cream, confectioners' sugar, vanilla, and salt until soft peaks form. Serve each slice with a generous dollop of whipped cream.

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Serving Suggestions

Serve at room temperature or chilled with homemade whipped cream. Leftovers are just as delicious for breakfast with a hot cup of coffee.

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Storage

Cover and refrigerate for up to 4 days. Store the whipped cream separately and add just before serving.

The unbaked pie dough can be refrigerated for up to 3 days or frozen for up to 3 months.

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Maddie's Tip

Don't overbake the pie. The center should still have a slight wobble when you pull it from the oven—it will continue to set as it cools, giving you that perfectly smooth, creamy texture instead of a dry filling.