Description
A creamy, spiced pumpkin pie with buttery homemade crust and a secret splash of apple cider vinegar for brightness. Perfectly balanced flavors and a silky texture make this pie unforgettable.
Ingredients
For the Crust
1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon granulated sugar
½ cup (1 stick) unsalted butter, cold and cubed
3–4 tablespoons ice water
For the Filling
15 oz (about 1 ¾ cups) 100% pure pumpkin puree (not pumpkin pie mix)
3 large eggs
1 cup packed dark brown sugar
1 tablespoon all-purpose flour
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup heavy cream
¼ cup whole milk
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
Instructions
1. Make the crust. Whisk flour, salt, and sugar. Cut in the cold butter until pea-sized crumbs form. Drizzle in ice water until dough comes together. Chill 1 hour.
2. Blind bake. Roll dough into 9-inch plate. Crimp edges, freeze 15 minutes, line with parchment, add weights, bake 375°F 15 minutes. Remove weights, bake 10 more minutes. Cool.
3. Whisk filling. Mix pumpkin puree, eggs, and brown sugar. Add flour, salt, and spices.
4. Temper liquids. Gradually whisk in cream and milk, then vinegar and vanilla.
5. Bake. Pour filling into cooled crust. Bake 350°F 50-60 minutes until center jiggles slightly.
6. Cool. Let pie cool on rack at least 3-4 hours before serving.
Notes
Storage: Cover and keep at room temperature 2 days, or refrigerate 4 days. Freeze up to 2 months, thaw in fridge.
Tips: Use 100% pumpkin puree, keep butter cold, avoid overbaking for best results.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 388
- Sugar: 25 g
- Sodium: 325 mg
- Fat: 20 g
- Saturated Fat: 11.2 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0.6 g
- Carbohydrates: 48 g
- Fiber: 1.5 g
- Protein: 5.6 g
- Cholesterol: 106 mg