Classic Pumpkin Pie (The Best)
This classic pumpkin pie recipe is the perfect dessert to serve this Thanksgiving.
Ingredients
- 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
- 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
Instructions
- In a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture forms coarse crumbs. Add the yogurt and pulse until the dough begins to form. Remove from the food processor and shape it into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
- With the rack in the lowest position, preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough. Line into a 9-inch (23 cm) pie plate. Trim the excess dough to ½ inch (1 cm) from the edge of the pie plate. Fold the edge of the dough over to form a double crust. Scallop the edge. Set aside.
This classic pumpkin pie recipe is the perfect dessert to serve this Thanksgiving.