एक मक्खन की पपड़ी के साथ क्लासिक कद्दू पाई
Classic Pumpkin Pie With a Buttery Crust
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Category
Dessert
Cuisine
American
Servings
8
Prep Time
25 minutes
Cook Time
60 minutes
Calories
320
Pumpkin pie is a timeless dessert, synonymous with fall and holiday celebrations. This version combines a buttery, flaky crust with a creamy, spiced pumpkin filling that balances sweetness with warm, earthy spices.
Served with a dollop of whipped cream and a sprinkle of cinnamon, it’s a dessert that evokes comfort and nostalgia. Whether it’s the centrepiece of your Thanksgiving table or a cozy treat for a fall evening, pumpkin pie is sure to delight.
Ingredients
-
1 1/4 cups all-purpose flour
-
1/2 cup cold unsalted butter, cubed
-
1/4 tsp salt
-
2–4 tbsp ice water
-
1 (15 oz) can pumpkin puree (or 2 cups homemade pumpkin puree)
-
3/4 cup granulated sugar
-
1/2 cup packed brown sugar
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2 large eggs + 1 yolk
-
1 1/4 cups heavy cream (or evaporated milk for a lighter version)
-
1 tsp vanilla extract
-
1 tsp cinnamon
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1/2 tsp ground ginger
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1/2 tsp nutmeg
-
1/4 tsp cloves
For the Pie Crust:
For the Pumpkin Filling:
Directions
Prepare the Crust:
In a large bowl, mix flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, until the dough just comes together.
Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out and Blind Bake the Crust:
Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp edges.
Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and bake for an additional 5 minutes. Set aside to cool.
Make the Filling:
In a large mixing bowl, whisk together pumpkin puree, sugars, eggs, heavy cream, vanilla, and spices until smooth and well combined.
Assemble and Bake:
Pour the pumpkin filling into the cooled pie crust. Bake at 375°F for 50–60 minutes, or until the center is set but slightly jiggly.
Cool the pie to room temperature, then refrigerate for at least 2 hours before serving.
Nutrition
Nutrition
- Serving Size
- 1
- per serving
- Calories
- 320
- Fat
- 18 grams
- 28%
- Saturated Fat
- 10 grams
- 50%
- Cholesterol
- 80 milligrams
- 27%
- Sodium
- 200 milligrams
- 8%
- Carbs
- 37 grams
- 12%
- Protein
- 5 grams
- Sugar
- 23 grams
- Fiber
- 2 grams
- 8%