Description

Indulge in the warmth and flavor of the Best Pumpkin Pie from Scratch, a delightful dessert that transforms any gathering into a celebration. This recipe features a creamy pumpkin filling infused with warm spices and topped with a unique crackly crème brûlée finish. Perfect for holidays or cozy evenings at home, this pie is sure to win over even the most skeptical pumpkin pie lovers. With easy-to-follow steps, you can create this showstopper that will leave your guests asking for seconds.

Ingredients

Scale

2 cups all purpose flour (spooned and leveled)
1 & 1/2 tablespoons granulated sugar
1 teaspoon salt
1/2 cup butter (COLD, cut into chunks)
6 tablespoons butter-flavored Crisco
1/2 beaten egg
1/4 cup ice water
1/2 cup granulated sugar
1/2 cup brown sugar
2 & 1/2 tablespoons all purpose flour
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon cardamom
1/8 teaspoon black pepper
2 cups pumpkin puree
2 large eggs
2 large egg yolks
1 & 1/4 cups heavy cream
2–3 tablespoons fine sugar
whipped cream (to garnish)

Instructions

Make the crust by mixing flour, sugar, and salt; blend in cold butter and Crisco until crumbly.
Combine beaten egg with ice water; mix into flour until just combined. Chill crust.
Preheat oven; prepare filling by whisking sugars with spices and adding pumpkin puree and cream until smooth.
Pour filling into chilled crust and bake at 425°F for 12 minutes; lower heat to 350°F for an additional 35-40 minutes.
Cool gradually in the oven before chilling in the refrigerator for 2-3 hours.
Before serving, sprinkle fine sugar on top and use a kitchen torch to caramelize.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 320
Sugar: 25g
Sodium: 180mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 4g
Cholesterol: 85mg

Keywords: Allow your dough to chill adequately to prevent shrinkage during baking. Use fresh spices for enhanced flavor. For individual servings, consider making mini tartlets instead of one large pie.