Ultimate Pumpkin Pie Recipe

Name: Ultimate Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Crust; 1 1/4 cups all-purpose flour; 1/2 cup powdered sugar; 1/2 cup chilled butter, cut into pieces; 3 tablespoons whipping cream; For the Filling; 3/4 cup sugar; 1 tablespoon packed golden brown sugar; 1 tablespoon cornstarch; 2 teaspoons ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon salt; 1 (15 ounce) can solid pack pumpkin; 3/4 cup whipping cream; 1/2 cup sour cream; 3 large eggs, beaten to blend; 1/4 cup apricot preserves

Servings: persons

For the Crust
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup chilled butter, cut into pieces
3 tablespoons whipping cream
For the Filling
3/4 cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon salt
1 (15 ounce) can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend
1/4 cup apricot preserves

1
For crust:
2
Preheat oven to 350u00b0F Blend first 3 ingredients in food processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.
3
Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.
4
Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325u00b0F.
5
For filling:
6
Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
7
Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.).
8
Notes: We usually make a different crust, so I can't really comment on that part. I'm guessing on the prep times.

937

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Crust, 1 1/4 cups all-purpose flour, 1/2 cup powdered sugar, 1/2 cup chilled butter, cut into pieces, and more.

Yes, Ultimate Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ultimate Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions