Make this Pumpkin & Cinnamon Pie at Home
Pumpkin pie is the heart of fall baking, but adding a touch of cinnamon and a swirl of sweet cream turns it into something unforgettable. This version is smooth, fragrant, and beautifully balanced, the kind of dessert that makes your kitchen smell like autumn and your guests ask for seconds.
Ingredients
Method
- Make the crust: In a bowl, mix flour and salt. Cut in butter with a pastry cutter or your fingers until the mixture looks crumbly. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Shape into a disc, wrap in plastic, and chill for 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges and prick the base lightly with a fork. Pre-bake for 10 minutes, then cool slightly.
- Prepare the filling: In a large bowl, whisk together pumpkin puree, brown sugar, eggs, cream, milk, spices, vanilla, and salt until smooth. Pour into the crust.
- Bake for 40–45 minutes, or until the center is just set and a knife inserted near the middle comes out clean. Let it cool completely before serving.
- Make the sweet cream: Whip the cream with powdered sugar and cinnamon until soft peaks form. Keep chilled until ready to serve.
- Slice the pie, top with a generous dollop of cinnamon cream, and finish with a light dusting of nutmeg.
