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The Best Classic Pumpkin Pie with Brown Sugar Cream

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A foolproof pumpkin pie with a flaky butter-and-shortening crust, silky spiced filling, and brown sugar whipped cream. This make-ahead friendly dessert delivers deep flavor and perfect texture every time.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (plus extra for dusting)
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3 tablespoons cold vegetable shortening
  • 3 to 4 tablespoons ice water
  • 1 can (15 ounces) pure pumpkin purée (not pumpkin pie filling)
  • ¾ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup heavy cream, very cold (for whipped cream)
  • 3 tablespoons light brown sugar, packed (for whipped cream)
  • ½ teaspoon vanilla extract (for whipped cream)
  • Pinch of salt (for whipped cream)

Instructions

  1. Make the pie crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and shortening. Using a pastry cutter or fingertips, work the fat into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Drizzle 3 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together. If dry, add remaining water one teaspoon at a time. Turn dough onto a floured surface, shape into a disk, wrap in plastic, an…
  2. Blind bake the crust: Preheat oven to 375°F. On a floured surface, roll chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, pressing into corners. Trim overhang to ½ inch, tuck under, and crimp edges. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights and bake for another 8 to 10 minutes until bottom looks dry and lightly golden. Set aside to cool slightly.
  3. Make the filling: Reduce oven temperature to 350°F. In a large bowl, whisk together pumpkin purée and brown sugar until smooth. Add eggs and egg yolk one at a time, whisking well after each. Whisk in heavy cream and vanilla. In a small bowl, stir together cinnamon, ginger, nutmeg, cloves, and salt, then whisk spice mixture into pumpkin base until fully incorporated.
  4. Bake the pie: Place blind-baked crust on a baking sheet. Pour filling into warm crust, almost to the rim. Carefully transfer to oven and bake for 50 to 60 minutes. Pie is done when edges are set and puffed slightly, but center still jiggles like firm Jell-O when gently shaken. A knife inserted an inch from the edge should come out clean. Do not overbake.
  5. Cool completely: Transfer pie to a cooling rack and cool at room temperature for at least 2 hours. Do not refrigerate while warm. Once fully cool, cover loosely and refrigerate for up to 2 days.
  6. Make the brown sugar whipped cream: Just before serving, pour cold heavy cream into a chilled bowl. Add brown sugar, vanilla, and salt. Beat with a hand mixer on medium-high speed until soft peaks form. Spoon onto each slice.

Notes

Keep everything cold for the crust. Do not skip blind baking. Watch the edges and tent with foil if browning too quickly. Use the jiggle test to avoid overbaking. Chill the bowl for whipped cream. The pie can be made 1-2 days ahead; flavor improves after a day in the fridge. Leftover slices freeze well for up to 3 months.

Nutrition

Keywords: pumpkin pie, classic pumpkin pie, Thanksgiving dessert, brown sugar whipped cream, homemade pie crust, fall dessert, holiday baking

Find it online: https://grubella.com/the-best-classic-pumpkin-pie-with-brown-sugar-cream/