Classic Pumpkin Pie Recipe

Classic Pumpkin Pie Recipe

1-hour 50-Minute recipe Serves 8
The whole family will love this Thanksgiving favourite! Ready to bake with just 10-minutes prep, the classic pumpkin pie recipe is a serious time-saver in the kitchen (especially when you have three—or more—dishes to get ready for dinner).
1-hour 50-Minute recipe Serves 8

Directions

Prep: 50-minute | Cook: 1-hour
  • 1

    For the Pie Crust: Combine flour and 1/2 tsp salt in a large bowl. Work the shortening cubes into flour mixture, using a pastry cutter or two butter knives, in an up-and-down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.

  • 2

    Sprinkle 2 tbsp ice water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water, 1 tbsp at a time, until dough is moist enough to hold together firmly when pressed together. Gather dough into a ball, then flatten into a 1/2-in disc. Wrap dough in plastic. Refrigerate for 30 minutes or up to 2 days.

  • 3

    Position rack in bottom third of oven, then preheat to 350ºF.

  • 4

    Roll dough on a lightly floured counter into a circle 2 in wider than a 9-in pie plate. Transfer dough to pie plate by loosely rolling around rolling pin. Centre the rolling pin over the pie plate, and then unroll, easing dough into pie plate.

  • 5

    Gently press dough into plate, then trim edges of dough leaving a 3/4-in overhang. Fold edge under itself. Flute dough as desired.

  • 6

    For the Filling: Whisk pumpkin purée, sugar, eggs, cinnamon, nutmeg and remaining 1 tsp salt in a large bowl until smooth and combined. Whisk in cream and vanilla. Fill pie shell with mixture.

  • 7

    Bake until filling is set, about 60 to 70 minutes. Transfer to a rack to cool completely.

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Last updated: February 7th, 2021

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