Previous
Pilgrim Pumpkin Pie Recipe
Enjoy a classic dessert with this Pilgrim Pumpkin Pie. Featuring a buttery homemade crust filled with a smooth, spiced pumpkin mixture, this pie combines fresh pumpkin puree with brown sugar, heavy cream, and a blend of warm spices. Perfectly baked to a golden finish, it’s an ideal treat for any festive gathering.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: Serves 8
- Category: Bakery
Ingredients
Scale
- For the crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 3–4 tablespoons ice water
- For the filling
- 2 cups fresh pumpkin puree (or one 15-ounce can of pumpkin puree)
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
Instructions
- Preparing the crust:
- In a large bowl, mix together the flour, salt, and sugar.
- Add the chilled butter pieces and cut them into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, mixing until the dough comes together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least one hour.
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, trim the excess, and crimp the edges.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden. Set aside to cool.
- Preparing the filling:
- In a large bowl, whisk together the pumpkin puree, brown sugar, and eggs until smooth.
- Gradually add the heavy cream, milk, and vanilla extract, mixing until well combined.
- Add the cinnamon, ginger, cloves, nutmeg, allspice, and salt, stirring until the spices are fully incorporated.
- Pour the filling into the prepared pie crust.
- Baking the pie:
- Bake at 375°F (190°C) for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Allow the pie to cool completely on a wire rack before serving.
Notes
Serving Suggestions and Beverage Pairings
Serving Suggestions:
- Top each slice with a dollop of freshly whipped cream, lightly spiced with a hint of cinnamon.
- Serve with a scoop of vanilla ice cream for an extra indulgent treat.
- Garnish with a sprinkle of crushed pecans or a drizzle of caramel sauce for added texture and flavor.
Beverage Pairings:
- Hot beverages: A spiced chai tea or a rich, creamy latte will complement the warm spices in the pie.
- Cold beverages: A glass of cold apple cider or a pumpkin ale will enhance the autumn flavors.
- Dessert wines: A sweet, late-harvest Riesling or an ice wine will pair beautifully with the pie’s spiciness and sweetness.
