📝 About This Recipe
This quintessential harvest masterpiece elevates the humble pumpkin to a state of velvet-smooth elegance, balancing deep notes of molasses and warm aromatic spices. Far from a simple custard, this recipe utilizes a signature method of caramelizing the pumpkin puree to unlock a concentrated, earthy sweetness that defines the Thanksgiving table. Wrapped in a handcrafted, shatteringly crisp butter crust, it is the ultimate tribute to seasonal celebration and culinary tradition.
🥗 Ingredients
The Flaky All-Butter Crust
- 1 1/4 cups All-purpose flour (chilled in the freezer for 10 minutes)
- 1/2 cup Unsalted butter (cold, cut into 1/2-inch cubes)
- 1 teaspoon Granulated sugar
- 1/2 teaspoon Fine sea salt
- 3-5 tablespoons Ice water (as needed)
The Velvety Spiced Filling
- 15 ounces Pumpkin puree (one standard can, not pumpkin pie mix)
- 3 Large eggs (at room temperature)
- 3/4 cup Dark brown sugar (packed)
- 1 cup Heavy cream
- 1/2 cup Whole milk
- 1 1/2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Freshly grated nutmeg
- 1 teaspoon Vanilla extract (pure Madagascar bourbon variety preferred)
- 1/2 teaspoon Fine sea salt
For Serving
- 1 cup Heavy whipping cream (chilled)
- 1 tablespoon Maple syrup (for sweetening the cream)
👨🍳 Instructions
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1
In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse meal with some pea-sized lumps of butter remaining.
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2
Drizzle ice water over the mixture one tablespoon at a time, tossing with a fork until the dough just begins to hold together. Form into a flat disk, wrap in plastic, and refrigerate for at least 1 hour.
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3
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough into a 12-inch circle and drape it over a 9-inch deep-dish pie plate. Trim the edges to a 1-inch overhang, fold under, and crimp decoratively.
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4
Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and paper and bake for another 5 minutes until the bottom is pale gold. Remove from oven and lower heat to 350°F (175°C).
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5
In a medium saucepan over medium heat, cook the pumpkin puree and brown sugar together, stirring constantly, for 5-7 minutes. This 'blooms' the pumpkin and concentrates the flavor until it looks shiny and smells slightly caramelized.
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6
Whisk in the cinnamon, ginger, cloves, nutmeg, and salt. Cook for 1 more minute until fragrant, then remove from heat and let cool slightly.
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7
In a separate bowl, whisk the eggs together. Slowly whisk in the heavy cream, milk, and vanilla extract until smooth.
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8
Gradually whisk the warm pumpkin mixture into the egg and cream mixture until perfectly combined and silky. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure no lumps remain.
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9
Place the par-baked pie shell on a rimmed baking sheet. Pour the pumpkin custard into the warm crust, filling it nearly to the top.
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10
Bake at 350°F (175°C) for 50-60 minutes. The pie is done when the edges are set and slightly puffed, but the center still has a slight, uniform jiggle like gelatin.
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11
Transfer the pie to a wire rack and cool completely for at least 3 hours. This is crucial for the custard to set properly and prevent cracking.
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12
Just before serving, whip the heavy cream with maple syrup to soft peaks. Slice the pie with a sharp, warm knife and dollop generously with the cream.
💡 Chef's Tips
Always use cold butter and ice water for the crust to ensure maximum flakiness; the visible bits of butter create steam pockets that lift the dough. Cooking the pumpkin puree with the sugar on the stovetop is the secret to removing the 'canned' taste and deepening the color. Avoid over-baking; if the center is firm when you take it out, it will likely crack as it cools. The 'jiggle' is your friend. Strain your filling through a sieve before baking to remove any stringy pumpkin bits or tiny cooked egg solids for a professional, glass-like finish. If the crust edges brown too quickly, cover them loosely with a pie shield or strips of aluminum foil halfway through baking.
🍽️ Serving Suggestions
Serve with a side of warm, spiced mulled cider to complement the cinnamon and cloves in the pie. A glass of late-harvest Riesling or a sweet Sherry provides a beautiful acidic contrast to the rich custard. For a modern twist, sprinkle a tiny pinch of flaky sea salt over the maple whipped cream. Pair with a small scoop of butter pecan ice cream for a decadent 'a la mode' experience. Offer a strong, dark roast coffee or an Earl Grey tea to balance the sweetness of the dessert.