📝 About This Recipe
This quintessential autumn masterpiece features a velvety, custard-like pumpkin filling nestled within a shatteringly crisp, handcrafted shortcrust pastry. Infused with a warm bouquet of cinnamon, ginger, and cloves, it captures the nostalgic essence of the harvest season with a sophisticated balance of sweetness and spice. Perfect for holiday gatherings, this recipe elevates the humble gourd into a decadent confectionery delight that is both comforting and elegant.
🥗 Ingredients
All-Butter Shortcrust Pastry
- 1 1/2 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cubed and frozen for 15 minutes)
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Sea salt (fine)
- 4-6 tablespoons Ice water (use only as much as needed)
Spiced Pumpkin Filling
- 15 ounces Pumpkin purée (pure pumpkin, not pie mix)
- 3 Large eggs (at room temperature)
- 3/4 cup Dark brown sugar (packed)
- 1 cup Heavy cream
- 1/4 cup Whole milk
- 1 1/2 teaspoons Ground cinnamon (Vietnamese cinnamon preferred)
- 1 teaspoon Ground ginger
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground nutmeg (freshly grated)
- 1 teaspoon Vanilla extract (pure bean extract)
For Serving
- 1 cup Heavy whipping cream (cold)
- 1 tablespoon Maple syrup (for sweetening cream)
👨🍳 Instructions
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1
In a large food processor, pulse the flour, sugar, and salt until combined. Add the frozen cubed butter and pulse 8-10 times until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
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2
Drizzle in 4 tablespoons of ice water and pulse. Add more water one tablespoon at a time until the dough just begins to clump together. Do not over-process; the dough should not be a solid ball yet.
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3
Turn the dough onto a lightly floured surface, gently press into a flat disc, wrap tightly in plastic, and refrigerate for at least 1 hour to allow the gluten to relax.
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4
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to a 12-inch circle and drape it over a 9-inch deep-dish pie plate.
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5
Trim the edges to a 1-inch overhang, fold them under, and crimp the edges with your fingers or a fork. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
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6
Blind bake the crust for 15 minutes. Remove the weights and parchment, then bake for another 5-8 minutes until the bottom is dry and just golden. Set aside to cool slightly.
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7
Lower the oven temperature to 350°F (175°C). In a large mixing bowl, whisk the 3 eggs and dark brown sugar until smooth and no lumps of sugar remain.
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8
Stir in the pumpkin purée, cinnamon, ginger, cloves, nutmeg, and vanilla extract until the color is uniform and the spices are well distributed.
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9
Gradually whisk in the heavy cream and whole milk until the filling is silky and combined. Whisking gently prevents too many air bubbles from forming.
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10
Place the par-baked pie crust on a rimmed baking sheet. Pour the pumpkin custard into the warm crust, filling it about 1/4 inch from the top.
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11
Bake for 50-60 minutes. The pie is done when the edges are set and slightly puffed, but the center still has a slight 'jiggle' like gelatin when gently shaken.
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12
Remove from the oven and place on a wire rack. Cool completely for at least 3 hours; this is crucial for the custard to set properly and for clean slices.
💡 Chef's Tips
Use frozen butter and ice-cold water for the crust to ensure maximum flakiness. Avoid over-mixing the custard filling; too much air can cause the surface to crack during cooling. If the crust edges brown too quickly, cover them with a pie shield or aluminum foil strips after 30 minutes of baking. Always use canned pumpkin purée rather than 'pumpkin pie filling' to control the spice levels and sweetness. For the cleanest slices, wipe your knife with a warm, damp cloth between every cut.
🍽️ Serving Suggestions
Top each slice with a generous dollop of maple-sweetened whipped cream. Serve alongside a hot mug of spiced apple cider or a dark roast coffee. A sprinkle of toasted pepitas (pumpkin seeds) adds a delightful crunch to the silky texture. Pair with a small glass of tawny port or a late-harvest Riesling for a sophisticated dessert course. Lightly dust with freshly grated nutmeg right before serving for an aromatic finish.