Portland's Hillvilla Restaurant Pumpkin Pie

Capture the essence of autumn with Portland's Hillvilla Restaurant Pumpkin Pie, a timeless dessert inspired by a beloved Northwest eatery. This recipe combines a flaky, homemade butter pastry with a velvety filling made from rich pumpkin puree, warm spices like cinnamon, ginger, and nutmeg, and a creamy blend of heavy cream and milk. Every bite delivers the perfect balance of sweetness and spice, reminiscent of cozy fall evenings. Whether served at room temperature or chilled, this pie is an ideal centerpiece for holiday gatherings, and a dollop of whipped cream elevates it to indulgent perfection. Simple to prepare yet utterly irresistible, this iconic pumpkin pie will have your kitchen smelling divine and your guests coming back for seconds.

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 0.5 teaspoons Salt
• 0.5 cups Unsalted butter (cold, diced)
• 4 tablespoons Ice water
• 2 cups Canned pumpkin puree
• 0.75 cups Granulated sugar
• 0.25 cups Brown sugar (packed)
• 1 teaspoons Ground cinnamon
• 0.5 teaspoons Ground ginger
• 0.5 teaspoons Ground nutmeg
• 0.5 teaspoons Salt
• 3 Large eggs
• 1 cups Heavy cream
• 0.5 cups Whole milk
• 1 teaspoons Vanilla extract

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

To make the pie crust: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold diced butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.

Step 3

Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish and trim off any excess. Crimp the edges as desired. Place the crust in the freezer for 10 minutes while you prepare the filling.

Step 5

To make the filling: In a large mixing bowl, whisk together the canned pumpkin puree, granulated sugar, brown sugar, ground cinnamon, ground ginger, ground nutmeg, and salt.

Step 6

In a separate bowl, lightly beat the eggs. Add the eggs, heavy cream, whole milk, and vanilla extract to the pumpkin mixture. Whisk until smooth and fully combined.

Step 7

Pour the filling into the prepared pie crust. Smooth the top with a spatula.

Step 8

Bake the pie in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for 45 minutes, or until the filling is set and only slightly jiggly in the center.

Step 9

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to fully set.

Step 10

Serve the pie at room temperature or chilled. Garnish with whipped cream, if desired.

Nutrition Facts

Serving size	(1584.5g)

Amount per serving	% Daily Value*
Calories	3700.3

Total Fat 212.2g	0%
Saturated Fat 120.8g	0%
Polyunsaturated Fat 3.9g
Cholesterol 1084.5mg	0%
Sodium 2788.8mg	0%
Total Carbohydrate 396.5g	0%
Dietary Fiber 20.3g	0%
Total Sugars 230.2g
Protein 47.0g	0%

Vitamin D 249.8IU	0%
Calcium 490.1mg	0%
Iron 18.7mg	0%
Potassium 1694.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.8%

Protein: 5.1%

Carbs: 43.1%