Ina Garten Pumpkin Pie Recipe

This Ina Garten Pumpkin Pie Recipe is a rich and spiced dessert, which includes pumpkin puree and heavy cream. It’s a classic, foolproof recipe, ready in about 1 hour and 25 minutes.

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Ina Garten Pumpkin Pie Ingredients

For the pie crust:

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 3–4 tablespoons ice water

For the pumpkin filling:

• 1 (15-ounce) can pumpkin puree
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt

How To Make Ina Garten Pumpkin Pie

1. Prepare the dough: In a food processor, pulse flour and salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs.
2. Add ice water: Slowly add 3–4 tablespoons of ice water, pulsing until dough comes together.
3. Chill dough: Form dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
4. Roll out crust: On a floured surface, roll dough into a 12-inch circle. Fit into a 9-inch pie dish, trim, and crimp edges.
5. Prebake crust: Preheat oven to 375°F (190°C). Line crust with parchment, fill with pie weights or beans, and bake 12–15 minutes. Remove weights and bake another 5 minutes until lightly golden. Cool.
6. Preheat oven: Reduce oven temperature to 350°F (175°C).
7. Mix filling: In a large bowl, whisk pumpkin puree, brown sugar, eggs, heavy cream, vanilla, and spices until smooth.
8. Assemble pie: Pour filling into cooled, prebaked crust.
9. Bake pie: Bake 50–55 minutes, until filling is set but slightly jiggly in the center. Cover crust edges with foil if browning too quickly.
10. Cool completely: Allow pie to cool fully before slicing and serving.

Recipe Tips

• Can I use store-bought crust? Yes, a ready-made pie crust works if you want to save time.
• How to prevent cracks in pumpkin pie: Don’t overbake—take it out when the center is just slightly jiggly.
• Can I use fresh pumpkin? Yes, roast and purée fresh pumpkin for a homemade touch.
• Best way to cut clean slices: Chill the pie before slicing for neat, firm cuts.
• How to add a twist: Top with whipped cream or a drizzle of caramel sauce.

What To Serve With Pumpkin Pie

Pumpkin pie pairs perfectly with:

• Freshly whipped cream
• Vanilla ice cream
• Spiced nuts or candied pecans
• A hot cup of coffee or tea

How To Store Pumpkin Pie

Refrigerate: Store covered in the refrigerator for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Pumpkin Pie Nutrition Facts

• Calories: 310 kcal
• Protein: 5g
• Fat: 17g
• Saturated Fat: 10g
• Carbohydrates: 36g
• Fiber: 2g
• Sugar: 21g
• Sodium: 250mg
• Calcium: 70mg
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make pumpkin pie ahead of time?
Yes, it can be baked 1–2 days in advance and stored in the fridge.

Do I need to blind-bake the crust?
Yes, prebaking prevents a soggy bottom.

Can I make this pie without dairy?
Yes, substitute coconut cream for heavy cream and vegan butter for the crust.

How do I know when the pie is done?
The center should be set with a slight jiggle—avoid overbaking.

Can I use pumpkin pie spice instead of individual spices?
Yes, replace with 2 teaspoons pumpkin pie spice.

Try More Recipes:

• Ina Garten Red Velvet Cupcakes Recipe
• Ina Garten Apple Pie Bars Recipe
• Ina Garten Blueberry Lemon Cream Cake Recipe