Q1: Why did my pumpkin pie crack?

The two most common culprits are overbaking or cooling the pie too quickly. Be sure to pull the pie from the oven when the center still has a slight jiggle. A cracked pie is still delicious, though—just cover it with whipped cream!

Q2: Why is my bottom crust soggy?

A soggy bottom is almost always because the crust was not blind-baked properly. Taking the time to fully pre-bake your crust is the foolproof key to a perfect, crispy result.

Q3: Can I use a store-bought pie crust?

You can, but for the absolute best, most authentic flavor and the flakiest texture, the homemade crust in this recipe is highly recommended and truly worth the effort! If you do use a store-bought crust, be sure to blind-bake it according to the package directions.

Q4: Can I use pumpkin pie spice instead of the individual spices?

Yes! A good rule of thumb is to use about 1 1/2 to 2 teaspoons of a pumpkin pie spice blend in place of the cinnamon and nutmeg.

Q5: Can I make this with fresh pumpkin puree?

You can, but it is very important that your homemade puree is very thick and not watery. You may need to cook it down on the stovetop to evaporate some of the excess moisture to ensure your pie sets up properly.

Classic Pumpkin Pie (A Foolproof Holiday Recipe!)

A classic, from-scratch recipe for ‘The Best Pumpkin Pie,’ the quintessential dessert for a holiday feast like Thanksgiving. The recipe includes instructions for a flaky, all-butter and shortening pie crust made easily in a food processor. The crust is blind-baked to ensure it stays crisp. The filling is a smooth, rich custard made with pure pumpkin puree, heavy cream, eggs, and a warm blend of cinnamon and nutmeg. The pie is baked until the edges are set and the center is just slightly jiggly.

Author: Grace

Ingredients

For the Pie Dough:
2 1/2 cups all-purpose flour
4 tablespoons cold vegetable shortening
2 teaspoons sugar
1 teaspoon apple cider vinegar
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
For the Filling:
1 (15-ounce) can pure pumpkin puree
1 1/4 cups heavy cream
2/3 cup granulated sugar
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Coarse sugar, for sprinkling (optional)

Instructions

Make the Pie Dough: In a food processor, pulse the flour, shortening, sugar, vinegar, and salt. Add the cold butter and pulse until it is in pea-sized pieces. With the machine running, add 1/4 cup of ice water and pulse until the dough begins to come together, adding more water if needed.
Pat the dough into a disk, wrap it tightly in plastic, and refrigerate for at least 1 hour.
Prepare and Blind-Bake the Crust: Preheat the oven to 350°F. Roll out the chilled dough into a 12-inch round and ease it into a 9-inch pie plate. Crimp the edges and pierce the bottom and sides with a fork. Chill for at least another hour.
Line the chilled dough with foil and fill it with pie weights or dried beans. Bake for 20 to 25 minutes, until the edges are golden.
Remove the foil and weights and continue baking for 10 to 15 more minutes, until the crust is golden all over. Let it cool completely on a wire rack.
Make the Filling and Bake the Pie: In a large bowl, gently whisk together the pumpkin puree, cream, granulated sugar, 2 of the eggs, the cinnamon, nutmeg, vanilla, and salt. Do not overmix.
In a small bowl, beat the remaining egg to create an egg wash. Brush the edge of the baked crust with the egg wash and sprinkle with coarse sugar, if desired.
Pour the pumpkin filling into the cooled crust. Bake for 50 minutes to 1 hour, until the filling is set around the edges but the middle still jiggles slightly.
Transfer the pie to a wire rack and let it cool completely before slicing and serving.

Notes

This is the quintessential dessert for the Thanksgiving holiday.
The recipe provides enough dough for a double-crust pie, but you will only need one disk for this single-crust pie.
Blind-baking the crust is a crucial step to prevent a soggy bottom.
It is important not to overmix the pumpkin filling, as this can incorporate too much air and cause the pie to crack.
The pie must cool completely to allow the custard filling to set properly before slicing.

Find it online: https://www.eatswithsoul.com/classic-pumpkin-pie/