📝 About This Recipe
This quintessential American masterpiece features a velvety, custard-like filling infused with a signature blend of warm autumnal spices. Unlike store-bought versions, this recipe balances the earthy sweetness of roasted pumpkin with a hint of spicy ginger and aromatic cloves, all cradled in a shatteringly crisp, buttery pastry. It is the ultimate centerpiece for any celebration, offering a nostalgic taste of home-cooked comfort in every decadent slice.
🥗 Ingredients
The All-Butter Crust
- 1 1/4 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cut into 1/2-inch cubes)
- 1/2 teaspoon Granulated sugar
- 1/2 teaspoon Fine sea salt
- 3-4 tablespoons Ice water (very cold)
The Spiced Filling
- 15 ounces Pumpkin purée (one can or fresh roasted, not pie mix)
- 3 pieces Large eggs (at room temperature)
- 3/4 cup Light brown sugar (packed)
- 1 1/4 cups Evaporated milk (full fat)
- 1 1/2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1 teaspoon Vanilla extract (pure extract)
- 1/2 teaspoon Salt
For Garnish
- 1 cup Heavy whipping cream (cold)
- 2 tablespoons Powdered sugar
👨🍳 Instructions
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1
In a large bowl, whisk together the flour, salt, and sugar. Using a pastry cutter or your fingers, work the cold butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
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2
Drizzle in the ice water one tablespoon at a time, stirring with a fork until the dough just begins to come together. Do not overwork; the dough should be shaggy but hold when squeezed.
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3
Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days) to allow the gluten to relax and the butter to firm up.
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4
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough into a 12-inch circle. Gently transfer it to a 9-inch pie dish, trim the edges, and crimp as desired.
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5
Line the dough with parchment paper and fill with pie weights or dried beans. Blind bake for 12-15 minutes, then remove the weights and bake for another 5 minutes until the bottom is set. Set aside to cool slightly.
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6
Reduce the oven temperature to 350°F (175°C). In a large mixing bowl, whisk the three eggs with the brown sugar until smooth and slightly pale.
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7
Stir in the pumpkin purée, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract until fully incorporated and vibrant in color.
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8
Gradually whisk in the evaporated milk until the filling is smooth and uniform. This creates the signature custard texture.
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9
Place the par-baked pie shell on a rimmed baking sheet (to catch spills). Pour the pumpkin mixture into the crust until it reaches just below the crimped edge.
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10
Bake 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 at room temperature for at least 3 hours. This is crucial for the custard to set properly.
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12
While the pie cools, whip the heavy cream and powdered sugar together until stiff peaks form. Pipe or dollop onto the cooled pie before serving.
💡 Chef's Tips
To avoid a cracked surface, do not overbake; the center must jiggle when you pull it out as it continues to cook while cooling. If your crust edges are browning too quickly, cover them with a pie shield or strips of aluminum foil halfway through baking. For the flakiest crust, ensure your butter and water are ice-cold; visible streaks of butter in the rolled dough are a good sign. Always use 'Pumpkin Purée' rather than 'Pumpkin Pie Filling,' as the latter already contains sugar and spices that will ruin the recipe's balance. Let the pie reach room temperature before refrigerating to prevent condensation from forming on the surface.
🍽️ Serving Suggestions
Serve with a generous dollop of homemade bourbon-infused whipped cream for an adult twist. Pair with a hot cup of dark roast coffee or a spicy chai latte to complement the cinnamon notes. A glass of late-harvest Riesling or a sweet Sherry makes for an elegant dessert wine pairing. For a texture contrast, sprinkle toasted pepitas (pumpkin seeds) or crushed candied pecans over the top just before serving.