The Best Online Cooking Videos
Already have an account? Sign In

Thanksgiving or Anytime: Classic Pumpkin Pie

Ready In
Prep Time
Cook Time
Inactive Time
Emily Luchetti, Level 1
Emily Luchetti
Thanksgiving dinner wouldn't be complete without pumpkin pie. Pastry Chef Emily Luchetti shows you her favorite recipe as well as how to create different variations by cleverly altering the amounts of key ingredients. Watch this Grokker Premium video and learn how easy it is to bake a delicious pie for Thanksgiving.

Cooking Recipe

Servings: 8

Make Sure You Have:
Pre-baked pie crust

If making from scratch:
Stand mixer with paddle attachment for dough, whisk attachment for Chantilly cream
Rolling pin
Pie tin (do not use aluminum)
Pie weight

Pie Dough:
2¾ cups flour
2 tbsp sugar
2 tsp salt
8 ounces (16 tablespoons) cold unsalted butter, cut into uniform cubes
5-6 tbsp ice-cold water

Pumpkin Pie:
3 large eggs
½ cup firmly packed light brown sugar
½ cup dark corn syrup
1½ cups heavy whipping cream
1½ cups pumpkin puree
1 tbsp rum
1 tsp ground cinnamon
¾ tsp ground ginger
½ tsp salt
1 pre baked 9½-inch piecrust (Watch Emily's video on piecrust)
1 recipe Chantilly cream/whipped cream

Chantilly Cream/Whipped Cream:
2 cups of heavy whipping cream
¼ cup of sugar
½ tsp vanilla extract

Making Pie Dough:
1. Cut up butter into small, uniform cubes and add to a stand mixer bowl along with the flour, sugar, and salt. Using a paddle attachment, turn the mixer on low speed.

2. Stop the mixer to check the mixture and mix gently with your hand breaking up large chunks. Don't mix too much, the butter and flour should have been mixed into very small pieces. If there is larger chunks break it gently with your hands.

3. Add in 3 tablespoon of cold water and mix again. After mixing it for a couple of seconds check again to see if the dough is coming together nicely. When making it into a ball in your hand if there is no floury crumbles left on your hands then you have added enough water. If it does break and there is floury consistency add another tablespoon of cold water.

4. Turn on the mixer again and mix it till right before the dough comes together. It should not take long at all. Stop the mixer and take out the dough and roll it together with your hand. Roll it into a disc, then flatten it out and wrap it with plastic wrap.

5. Place it in the refrigerator for an hour or even 3 days. If you place it for 3 days, when you take it out let it sit for 30 minutes, then roll out into a round large enough to line your pie pan. Place dough gently in pie pan and trim edges off evenly.

Rolling out Pie Dough:
For special tips on how to roll out the perfect pie crust check out Emily's

Baking pie crust:
1. Preheat the oven to 425°F.

2. Use a fork to lightly prick the flat surface of the pie pastry. Take a sheet of aluminum foil or parchment paper and press it into the pie plate, gently pushing it right up against the pastry. Fill the sheet of foil or parchment paper with pie weights, dried beans or even uncooked rice to hold it in place. This weight helps the pie dough hold its shape.

3. Bake the crust for 20 minutes, then remove it from the oven and take out the pie weights and the aluminum foil liner.

4. Lower the oven temperature to 375°F. Return the pie to the oven to bake for an additional 15 minutes, or until the crust is golden brown. Remove from the oven and cool completely before using.

Pie Filling:
1. Preheat the oven to 350°F.

2. In a large bowl using a regular handheld whisk, whisk together the eggs and brown sugar until blended. Add the dark corn syrup and whisk until smooth. Whisk in the pumpkin puree, cinnamon, ginger, salt, rum, and cream, until well mixed.

3. Pour the mixture slowly into the pre-baked pie crust. Bake until the filling is set, about 25-50 minutes depending on your oven. You'll know it's set when a knife poked in the center comes out clean. Let cool to room temperature.

4. Serve topped with a generous dollop of the Chantilly cream, check out Emily's

Chantilly Cream:
1. In a stand mixer with whisk attachment add your heavy whipping cream, sugar, and vanilla extract.

Half Whipped Cream:
Thick but still runny consistency

Perfect Whipped Cream:
Molds and holds the shape, it is light and airy with air

How to fix your over whipped cream:
If you've over whipped cream, add a little heavy cream and fold with a rubber spatula.

Also Check Out:

Classic Pumpkin Pie


Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos