Classic Pumpkin Pie


To create a crisp crust on the bottom, Grace Parisi partially bakes the pie shell before adding the filling. If the edge starts to darken too much, cover it with a pie shield or strips of foil.

Classic Pumpkin Pie
Photo: © Frances Janisch
Active Time:
20 mins
Total Time:
2 hrs 30 mins
1 9-inch pie

This is a great crust for variations Chocolate Swirled Pumpkin Pie and Pumpkin-Chiffon Pie.


All-Butter Pie Dough

  • 1 1/4 cups all-purpose flour

  • Kosher salt

  • 1 stick cold unsalted butter, cubed

  • 1/4 cup ice water

Classic Pumpkin Pie

  • 4 large eggs

  • 3/4 cup sugar

  • 1 tablespoon cornstarch

  • 2 teaspoons cinnamon

  • 1/4 teaspoon cloves

  • Pinch of salt

  • 1 (15-ounce) can pumpkin puree

  • 1/2 cup heavy cream


Make the pie dough

  1. In a food processor, pulse the flour with the salt. Add the butter and pulse until the size of peas. Drizzle in the water and pulse until the crumbs are moistened; turn out onto a work surface. Gather into a ball, flatten, wrap in plastic, and refrigerate for 30 minutes.

Make the pie

  1. Preheat the oven to 350°F. On a lightly floured surface, roll out the pie dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate and trim the overhang to 3/4 inch. Fold the dough under itself and crimp decoratively; refrigerate the pie shell for 10 minutes.

  2. Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes. Let cool slightly.

  3. In a medium bowl, whisk the eggs with the sugar, cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree, then the cream. Working near the oven, pour the filling into the crust. Bake for about 45 minutes, until the custard is set. Let the pie cool on a rack.

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