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The best pumpkin pie in a white pie plate with one slice removed, served on a decorated Thanksgiving table.
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The Best Pumpkin Pie

Cozy, nostalgic and foolproof — this is The Best Pumpkin Pie Recipe, with my perfectly flaky homemade crust and a dollop of Chantilly Cream.

Course Baking, Dessert
Keyword Baking, Dessert, gluten free pie crust, Pumpkin, Pumpkin Pie, Thanksgiving
Prep Time 30 minutes
Cook Time 50 minutes
Chilling the crust 1 hour
Total Time 2 hours 20 minutes
Servings 1 pie
Author Fraîche

Ingredients

For the Pie Crust: This recipe makes enough for two crusts — freeze the extra disc for your next pie!

  • 2 ½ cups all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 cup cold vegetable shortening or lard or substitute butter cut into chunks
  • 1/2 cup cold butter or cold vegan butter cut into ½-inch cubes
  • 1/4 cup + 1–2 tablespoons ice water
  • 2 teaspoons fresh lemon juice or white vinegar

For the Pumpkin Filling:

  • 398 mL can pure pumpkin
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • Pinch of cloves
  • 1/4 teaspoon salt
  • 2 well-beaten eggs
  • 354 mL can evaporated milk 2% or full-fat canned coconut milk or cashew cream

For the Chantilly Cream:

  • 2 cups whipping cream
  • 1/4 cup powdered sugar or granulated sugar
  • 1 teaspoon vanilla extract

Instructions

Make the Pie Crust

  1. In a food processor (or large bowl), combine flour, sugar, and salt. Pulse or whisk to mix. Add the butter and shortening. Pulse until the mixture resembles coarse crumbs, with pea-sized bits of butter.

  2. Mix ¼ cup of ice water with lemon juice or vinegar. Drizzle over the flour mixture and pulse just until dough starts to come together, adding 1–2 extra tablespoons of water if needed.
  3. Divide the dough into 2 discs. Wrap both in plastic wrap and refrigerate at least 1 hour. (You only need one disc for this recipe. Freeze the other for later.)
  4. On a lightly floured surface, roll out one disc into a circle slightly larger than your pie plate (about ⅛-inch thick). Transfer to a 9-inch pie plate and gently press into the bottom and sides. Trim and crimp edges. Set aside.

Make the Filling

  1. Preheat oven to 350°F.

  2. In a large bowl, whisk together the canned pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.

  3. Whisk in the eggs and the evaporated milk.

Bake the Pie

  1. Pour the filling into prepared crust. Bake for 50–60 minutes, or until the centre is set (it should no longer jiggle like liquid; a knife inserted in the centre should come out clean). Allow to cool completely before slicing.

Make the Chantilly Cream

  1. In a chilled bowl, whip the cream, sugar, and vanilla together until soft peaks form. Serve each slice of pie with a generous dollop on top. Store leftover pie and Chantilly Cream separately, covered, for up to 3 days.