Pumpkin Pie

Food Network Kitchens

Recipe courtesy Food Network Magazine

Picture of Pumpkin Pie Recipe Photo: Pumpkin Pie Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 16 Reviews
Total Time:
3 hr 45 min
Prep
2 hr 15 min
Cook
1 hr 30 min
Yield:
6-8 servings
Level:
Intermediate
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Ingredients

For the Dough:

For the Filling:

  • 1 15-ounce can pure pumpkin
  • 3/4 cup packed dark brown sugar
  • 3 large eggs
  • 1 cup half-and-half
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • Whipped cream, for serving

Directions

Make the dough: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening; pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 2 tablespoons ice water and the egg in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.

Preheat the oven to 350 degrees F. Roll the dough into a 13-inch round on a lightly floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork and chill until firm, about 30 minutes.

Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack to cool completely.

Make the filling: Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl. Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes. (Cover the edges of the crust with foil if they brown too quickly.) Cool completely on a rack. Serve with whipped cream.

Photographs by Con Poulos

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Newest Ratings and Reviews

Read all 16 reviews

  • on November 27, 2012

    Flag

    I made the dough the day before I baked the pie. The pie was amazing! This is the first time I have ever made a pie, and my husband whose favorite pie is pumpkin said this recipe was his all time favorite! The crust came out perfectly brown too! Now I just need to perfect how to make pretty edges!

    people found this review Helpful.
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  • on November 22, 2012

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    Great recipe, used fresh pumpkin that I steamed and skinned. Yummy

    people found this review Helpful.
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  • on November 25, 2011

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    Good recipe, takes a little longer than I would have liked, but for my first pie from scratch, it was better than the recipe on the back of the pumpkin filling can.

    people found this review Helpful.
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