Ingredients
Dough:
- 1 1/4 cups all purpose flour
- 2 teaspoons sugar
- 1/8 teaspoon salt
- 1/2 cup cold butter (1 stick), diced
- 1 large egg, lightly beaten
- Flour for rolling the dough
Filling:
- One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
- 3/4 cup packed light brown sugar
- 3 eggs, lightly beaten
- 1 1/4 cups half-and-half
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly ground nutmeg
Directions
Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
Lower the oven temperature to 350 degrees F.
While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.
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By jake3addi
on December 25, 2012
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BEST pumpkin pie I've ever made, and I am not a novice to baking pies... The half n' half in this plus the brown sugar makes it light and creamy and so delicious! Crust was pretty easy as well. I sooooo recommend this for a try to anyone wanting a lighter version with all the taste. Excellent!!
By dlsalatino
on November 24, 2012
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First, I don't LOVE pumpkin pie and could o without it but it is Thanksgiving and my job is desserts so I tried this recipe. Even I enjoyed it. Pumpkin pie lovers thought it was wonderful. Very creamy and spicy. The texture of the pie is smooth and light. If you don't use these spices often, I recommend you check that they are still fresh because they make all the difference. I think you will enjoy this pie.
By carlsbad_gal
Carlsbad, CA
on November 23, 2012
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This pie was a HUGE hit at my family's Thanksgiving! Except for the freshly grated nutmeg (I used ground, I followed the recipe exactly. The pumpkin filling was rich and creamy and had just the right amount of spice. I made 2 pies and baked them at the same time in a 350 degree oven (using an oven thermometer for 60 minutes. They came out perfect. My personal tip is to always put aluminum foil over the rim of the pie crust to keep it from over-browning. Thank you Food Network kitchens! This is a winner!
Read all 52 reviews