Pumpkin pie: with a flaky, buttery homemade crust and a smooth, creamy pumpkin filling flavored with cinnamon, fresh ginger, and cloves, this traditional Thanksgiving dessert is perfect for fall gatherings, holiday celebrations, and Christmas dinner.
Read the post and discover my recipe,
Francesca
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Ingredients
For the Pie Crust
For the Pumpkin Filling
For the Egg Wash
- Power 398,38 (Kcal)
- Carbohydrates 48,53 (g) of which sugars 29,75 (g)
- Proteins 8,71 (g)
- Fat 20,24 (g) of which saturated 12,39 (g)of which unsaturated 7,86 (g)
- Fibers 2,42 (g)
- Sodium 267,24 (mg)
Indicative values for a portion of 144 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
Prepare the Pie Dough
In a food processor, combine the whole wheat flour, cake flour, sugar, and salt. Pulse a few times until evenly mixed.
Add the cold butter and pulse in short bursts until the mixture resembles coarse crumbs with small visible pieces of butter.
In a small bowl, whisk together the egg yolk, cold water, and lemon juice. Pour the mixture into the food processor and pulse just until the dough begins to come together.
Transfer the dough to a lightly floured surface and gently shape it into a disk. Avoid overworking the dough to keep the crust tender and flaky.
Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
Stand Mixer Option: you can also prepare the dough using a stand mixer fitted with the paddle attachment. Mix the dry ingredients on low speed, incorporate the cold butter until crumbly, and briefly mix in the liquid ingredients until the dough just comes together.
Roll Out the Crust
Lightly flour your work surface and roll out the chilled dough to slightly less than ¼ inch thick.
Carefully transfer the dough to a 9-inch pie dish. Gently press it into the bottom and sides without stretching it.
Trim the excess dough flush with the edge of the dish. Save the scraps for the decorative braided border.
Refrigerate the pie shell while preparing the filling.
Make the Pumpkin Filling
Preheat your oven to 400°F (200°C).
In a large mixing bowl, whisk together the pumpkin purée, brown sugar, and eggs until smooth.
Add the evaporated milk, freshly grated ginger, cinnamon, cloves, and salt. Whisk until the filling is creamy and evenly combined.
Pour the pumpkin mixture into the chilled pie crust.
Decorate the Pie
Roll out the reserved pastry dough into a long rectangle.
Cut the dough into strips approximately ⅓ inch wide. Take three strips and gently braid them together. Repeat until you have enough braided dough to decorate the entire edge of the pie.
Lightly brush the edge of the crust with water, then carefully position the braids around the rim, pressing gently to secure them.
Whisk the egg with 2 tablespoons of water and lightly brush the braided pastry to create a beautiful golden finish.
Bake the Pumpkin Pie
Place the pie dish on a baking sheet and transfer it to the preheated oven.
Bake at 400°F for 10 minutes, then reduce the temperature to 375°F (190°C) without opening the oven door.
Continue baking for another 35–40 minutes, or until the filling is mostly set but still has a slight jiggle in the center.
The filling will continue to firm up as the pie cools. Avoid overbaking, as this can cause cracks in the surface.
Cool and Serve
Remove the pumpkin pie from the oven and allow it to cool completely to room temperature.
Refrigerate for approximately 4 hours, or until thoroughly chilled.
Slice into 8 portions and serve chilled. For an extra-special Thanksgiving dessert, add a dollop of freshly whipped cream and a light dusting of cinnamon.
Tips
Choose 100% pumpkin purée rather than canned pumpkin pie filling, which already contains sugar and spices.
Keep the butter cold: cold butter helps create a tender, flaky pastry crust.
Chill the dough thoroughly: this makes rolling easier and helps prevent shrinking during baking.
Avoid overmixing: work the dough just enough to bring the ingredients together.
Watch the filling carefully: the center should wobble slightly when you gently move the pie dish.
Protect the crust: if the braided edges brown too quickly, loosely cover them with aluminum foil.
Variations and substitutions
For a gluten-free pumpkin pie, replace the flours with a gluten-free 1:1 baking flour blend suitable for pastry.
For a dairy-free pumpkin pie, use a dairy-free baking butter alternative for the crust and an unsweetened dairy-free evaporated milk alternative for the filling. The texture may vary.
Spices: for a convenient alternative, replace the cinnamon, ginger and cloves with approximately 1½ teaspoons pumpkin pie spice. Adjust to taste.
For a richer texture, substitute part of the evaporated milk with heavy cream.
Storage and make-ahead instructions
Store the pumpkin pie covered in the refrigerator for up to 2 days.
The unbaked pastry dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before rolling.
Make ahead: prepare the pie the day before Thanksgiving. Refrigerating it overnight allows the filling to set completely and makes slicing easier.
Frequently Asked Questions (FAQ)
Can I use canned pumpkin for pumpkin pie?
Yes! Canned 100% pumpkin purée is ideal for this recipe. It’s convenient, consistent, and widely available in American grocery stores.
Can I make pumpkin pie with fresh pumpkin?
Absolutely. Roast or steam fresh pumpkin until tender, then purée until smooth. Drain any excess liquid before measuring the 2 cups needed for the filling.
Why did my pumpkin pie crack?
Cracks usually appear when the filling is overbaked or cools too quickly. Remove the pie from the oven while the center still jiggles slightly.
Should pumpkin pie be served warm or cold?
Traditional pumpkin pie is typically served chilled or cool. For this recipe, chilling is particularly important because it allows the custard filling to set properly.
Can I make pumpkin pie without a food processor?
Yes, use a pastry cutter or your fingertips to work the cold butter into the flour mixture, then gently incorporate the wet ingredients.
Varied doses for servings