Perfectly Spiced Pumpkin Pie

4.34 from 3 votes

A silky smooth perfectly spiced pumpkin pie baked inside a flaky homemade pie crust then topped with a whipped cream

Prep Time30

Cook Time1 25

Chilling time1

Total Time2 55

Course: dessert

Cuisine: american

Servings: people

Calories: 471kcal

In a food processor pulse the flour, sugar and salt until well mixed
Add the cold cubed butter and pulse 5 times until it resembles a course meal texture
Transfer flour mixture into a bowl then add apple cider vinegar and ¼ cup of ice water. Mix with a fork
If dough looks too dry - add more ice water by the tablespoon mixing in between each addition until the dough just starts to come together but is still shaggy looking
Roll the dough into a ball then wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days
Preheat the oven to 350°F when you're ready to roll out the pie crust
Roll out the dough on a lightly floured work surface so that it is several inches larger than your pie dish then fit it into the pie dish, fold edges over on top of themselves or trim to fit pie pan
Crimp the edges with a fork or your fingers. Mix egg + a splash of water of milk then brush the edges of the crust
Place a layer of parchment paper on the bottom of the crust then fill it with pie weights and bake for 25 minutes. Remove it from the oven and set aside

Whisk together the pumpkin, brown sugar, heavy cream, eggs, yolk and vanilla just until mixed
In a separate small bowl whisk together the cinnamon, salt, ginger, cloves, allspice and nutmeg. Add the spice mix to the pumpkin mix and whisk until combined
Mix in the molasses
Pour the pumpkin pie filling into the pie crust then bake for 1 hour. Use pie shield or aluminum foil to cover the crust edges if they start to become too brown
Take the pie out when the edges are set and the middle is just barely wobbly. Let the pie cool completely, it will finish cooking

In a bowl beat the cold heavy cream with an electric mixer until soft peaks form
Add in the vanilla and salt then beat just until combined
Dollop some cream on top of the Perfectly Spiced Pumpkin Pie then serve and enjoy!

Pie dough can be made up to 48 hours ahead of time and stored in the fridge, wrapped tightly in plastic wrap.

Pie dough should not be overly wet. It will look a bit shaggy when it goes into the fridge and it rehydrates as it sits.

Use a store bought pie crust if you prefer.

Do not overbake pie. Pumpkin filling should appear set around edges but slightly jiggly in the center when done. Pie will set after fully cooled.