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Classic Pumpkin Pie

Recipe by benjaminthebaker

A traditional American pumpkin pie with a silky‑smooth filling. Learn the visual cue of a slightly wobbly center to achieve the perfect texture without over‑baking. This recipe includes a flaky homemade crust and a spiced pumpkin custard that sets beautifully as it cools.

MediumAmericanServes 8

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Source Video
35m
Prep
45m
Cook
10m
Cleanup
1h 30m
Total

Cost Breakdown

$5.31
Total cost
$0.66
Per serving

Critical Success Points

  • Keep butter cold when making the crust to ensure flakiness.
  • Chill the dough before rolling to prevent shrinkage.
  • Watch the center of the pie for a slight wobble; over‑baking causes curdling.
  • Cover crust edges with foil if they brown before the filling sets.

Safety Warnings

  • Use oven mitts when handling the hot pie dish.
  • Steam released when removing foil can cause burns.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Classic Pumpkin Pie in American cuisine?

A

Pumpkin pie has been a Thanksgiving staple in the United States since the early 19th century, symbolizing the harvest and the abundance of autumn. Its roots trace back to Native American pumpkin dishes, later adapted by European settlers into the sweet custard we enjoy today.

cultural
Q

What are the traditional regional variations of pumpkin pie in the United States?

A

In the South, chefs often add a splash of bourbon or use a corn‑meal crust, while New England versions may incorporate maple syrup and a pinch of allspice. Some Midwestern bakers prefer a graham‑cracker crust for added texture.

cultural
Q

How is Classic Pumpkin Pie traditionally served in American Thanksgiving meals?

A

It is typically served chilled or at room temperature, sliced into wedges, and topped with a dollop of whipped cream or a scoop of vanilla ice cream. Some families drizzle caramel sauce for extra indulgence.

cultural
Q

What occasions or celebrations is Classic Pumpkin Pie traditionally associated with in American culture?

A

Pumpkin pie is most closely linked to Thanksgiving, but it also appears at fall festivals, Halloween parties, and holiday brunches throughout the United States.

cultural
Q

What makes Classic Pumpkin Pie special or unique in American dessert tradition?

A

Its combination of a flaky, buttery crust with a silky, spiced pumpkin custard creates a contrast of textures that epitomizes autumn comfort. The visual cue of a gently wobbling center is a hallmark of perfect doneness.

cultural
Q

What are the most common mistakes to avoid when making Classic Pumpkin Pie?

A

Common errors include over‑baking the filling, which causes curdling, and using warm butter for the crust, which leads to a tough texture. Also, neglecting to chill the dough can cause shrinkage during baking.

technical
Q

Why does this Classic Pumpkin Pie recipe use a two‑stage baking temperature instead of a single temperature?

A

Starting at 425°F creates rapid steam that lifts the crust and sets the filling quickly, while lowering to 350°F finishes cooking gently, preventing the center from over‑cooking and ensuring a smooth texture.

technical
Q

Can I make Classic Pumpkin Pie ahead of time and how should I store it?

A

Yes, bake the pie a day ahead, let it cool completely, then cover tightly and refrigerate. It keeps well for 3‑4 days, or you can freeze individual slices for up to two months.

technical
Q

What does the YouTube channel benjaminthebaker specialize in?

A

The YouTube channel benjaminthebaker focuses on classic baked goods, detailed technique tutorials, and science‑backed tips for home bakers who want reliable, repeatable results.

channel
Q

How does the YouTube channel benjaminthebaker's approach to American baking differ from other cooking channels?

A

benjaminthebaker emphasizes visual cues—like the wobbling center of a pumpkin pie—over strict timer reliance, and he often explains the chemistry behind each step, giving viewers deeper insight than many entertainment‑focused channels.

channel

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