Ina Garten Pumpkin Pie Recipe
The Ina Garten Pumpkin Pie Recipe is creamy, smooth and full of warm spices. It is perfect for fall and holiday dinners. Many families love the Ina Garten Pumpkin Pie Recipe because it tastes rich but feels light.
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter cubed
- 3 –4 tablespoons ice water
For the Filling:
- 1 ½ cups pumpkin puree
- ¾ cup brown sugar
- 2 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Prepare the Crust
- In a bowl, mix flour and salt. Add cold butter cubes. Cut butter into flour until crumbly. Add ice water slowly and form dough. Chill for 30 minutes.
Roll the Dough
- Lightly flour your surface. Roll dough into a circle about 12 inches wide. Carefully place it into a 9-inch pie dish. Trim and crimp edges neatly.
Preheat the Oven
- Preheat your oven to 190°C (375°F). Place a baking sheet inside while heating. This helps the bottom crust cook evenly.
Make the Filling
- In a large bowl, whisk pumpkin puree and brown sugar. Add eggs and mix well. Pour in cream, milk, vanilla, and spices. Whisk until smooth and creamy.
Fill the Pie Shell
- Pour pumpkin mixture into prepared crust. Do not overfill. Smooth the top gently with a spatula for an even surface.
Bake the Pie
- Place pie on hot baking sheet. Bake at 190°C (375°F) for 15 minutes. Reduce heat to 175°C (350°F). Bake 40 minutes more until center slightly jiggles.
Cool Completely
- Remove pie from oven. Let it cool at room temperature for two hours. This helps filling set perfectly before slicing.
Notes
- Use pure pumpkin puree, not pumpkin pie mix.
- Keep butter cold for flaky crust.
- Do not overmix the filling.
- Bake on lower rack for even crust.
- Let pie cool fully before cutting.