Pumpkin Pie

Total Time:
7 hr 25 min
Prep:
30 min
Inactive:
5 hr
Cook:
1 hr 55 min

Yield:
about 6 to 8 servings
Level:
Intermediate

Ingredients
Directions

Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible.

Meanwhile, whisk together the yolks and milk in small bowl.

Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)

On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes.

Preheat the oven to 350 degrees F.

Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans.

Meanwhile, make the Filling: Lower the oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Cool and serve


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.5 77
This is THE best pumpkin pie ever! It is a little demanding, but if you follow the recipe, it's worth it! item not reviewed by moderator and published
This pie was absolutely scrumptious! I used canned pumpkin, which was just fine. I didn't love the crust - it really shrank. item not reviewed by moderator and published
I made this pie for Thanksgiving. It turned out just fine, good but not great. We all thought it was a bit too much ginger, not quite sweet enough or pumpkiny and the crust needed something, maybe salt item not reviewed by moderator and published
I used fresh pumpkin and it came out delicious! My crust not so much, but still good anyway. I would definitely try the crust again. Great recipe! item not reviewed by moderator and published
This pie was nothing short of PERFECT! Since I have to eat gluten free, I did simply use a pre-made gluten free crust! item not reviewed by moderator and published
My family had this yesterday for the first time and it was fabulous. We made two pies and it was even better the second day. Would really recommend you give it a try. We will certainly be making again! item not reviewed by moderator and published
If I don't make this pie every Thanksgiving and Christmas, I will be disowned. Even my little nephews rave about it - they won't eat any pumpkin pie but mine! My only modification is to use fresh pumpkin as well. A bit more work but well worth it! item not reviewed by moderator and published
Best I ever had!!! item not reviewed by moderator and published
This recipe is wonderful, so wonderful that I make it only once a year. I did change a few things in this recipe. First, I use fresh pumpkin instead of canned pumpkin, I mean come on a can? Seriously? I slice the pumpkin up like you would a honey dew or a musk melon than put it in the oven at 350 degrees in a watery bath. Once cooked and cooled down ( Ice water I slice the tough skin off and use a potato smasher, I use the amount of pumpkin listed, than I cook it down with brown sugar, the amount listed will do. Another change is that I use a pre-made gram cracker crust instead of the traditional crust. Everyone who has tried this pie with my changes has raved about it! item not reviewed by moderator and published
Love this pumpkin pie. I did make one modification and that was i omitted the condensed milk. I make this every year regardless if its spring or summer, love this pie! item not reviewed by moderator and published
Thank you VERY much for posting your note about the deleting the condensed milk. I was looking for a way to cut some serious calories by omitting the milk, but didn't know how the end result would be...thank you. item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond