Classic Pumpkin Pie (The Best)

Classic Pumpkin Pie (The Best)

  • Preparation 25 min
  • Cooking 40 min
  • Cooling 30 min
  • Servings 8
  • Freezes Yes

This classic pumpkin pie recipe is the perfect dessert to serve this Thanksgiving.

Featured in RICARDO Magazine (FALL 2015)

Categories

Ingredients

  • Crust

    • 1 ¼ cups (190 g) unbleached all-purpose flour
    • 2 tbsp sugar
    • ¼ tsp salt
    • ½ cup (115 g) unsalted butter, cubed and chilled
    • ¼ cup (60 ml) plain yogurt
  • Filling

    • 1 tsp cornstarch
    • ½ tsp ground cinnamon
    • ¼ tsp ground nutmeg
    • 2 eggs
    • 1 ½ cups (375 ml) canned pumpkin purée
    • 1 can (10 oz/300 ml) sweetened condensed milk
    • ½ cup (125 ml) 35% heavy cream
    • 2 tbsp icing sugar

Preparation

  • Crust

  • Filling

Note from Ricardo

To our surprise, canned pumpkin produced superior results than the homemade puréed version. Its smooth texture is silky, nearly creamy, while the made-from-scratch attempt was too watery (the moisture separated from the flesh).

Personal Note