Is it even Thanksgiving without a Classic Pumpkin Pie? The aroma of a bright, sweet, smooth pumpkin pie packed with autumnal spices can practically cause people to levitate into the dining room. The buttery, flaky crust alone gets mouths watering and forks scraping plates! You certainly won’t need to worry about having leftovers of this Classic Pumpkin Pie: everyone will be clamoring for seconds and thirds!
IngredientsFor the crust: • 2 1/2 cups all-purpose flour • 4 tablespoons vegetable shortening, cold • 2 teaspoons sugar • 1 teaspoon apple cider vinegar • 1/2 teaspoon salt • 12 tablespoons (1 1/2 sticks) unsalted butter, cold, cut into small pieces • 1/2 cup ice water, plus more as needed • all-purpose flour, for dusting For the filling: • 1 (15 ounce) can pure pumpkin • 1 1/4 cups heavy cream • 2/3 cup granulated sugar • 3 large eggs, divided into 2 eggs and 1 egg • 1 teaspoon ground cinnamon • 1/2 teaspoon grated nutmeg • 1/2 teaspoon vanilla extract • 1/4 teaspoon salt • coarse sugar, optional, for sprinkling
In a food processor, pulse the flour, shortening, sugar, vinegar, and salt until fine.
Add the cold butter and pulse until it is in pea-size pieces.
Slowly add in 1/4 cup of the ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons of the ice water, 1 tablespoon at a time, and pulse again.
Divide the dough between 2 sheets of plastic wrap and pat each into a disk.
Wrap the dough tightly in the plastic and refrigerate until firm, at least 1 hour or preferably overnight.
Roll out the cold dough into a 12-inch round on a lightly floured surface.
Ease the dough round into a 9-inch pie plate.
Fold the overhanging dough under itself and crimp the edges with your fingers.
Pierce the bottom and sides all over with a fork.
Chill at least 1 hour or overnight.
Preheat the oven to 350 degrees F.
Line the chilled dough in the pie plate with foil and fill with pie weights or dried beans.
Transfer it to the oven and bake until the edges are golden, 20 to 25 minutes.
Remove the foil and weights and continue baking until the crust is golden all over, about 10 to 15 more minutes. Blind baking the crust helps prevent a soggy bottom when it bakes with the filling.
Transfer the crust to a rack and let it cool completely.
While the crust cools, gently whisk the pumpkin, cream, granulated sugar, 2 of the eggs, cinnamon, nutmeg, vanilla, and salt. Be careful not to overmix, overwise the filling will become gluey.
Beat the remaining egg and brush it onto the cooled crust’s edge.
Sprinkle the crust’s edge with coarse sugar.
Pour the filling into the crust.
Bake the pie until the filling is set around the edges, about 50 minutes to 1 hour. The middle should still jiggle slightly).
Transfer the pie to a cooling rack and let it cool completely. Serve and enjoy with fresh whipped cream, if desired!