Ultimate Pumpkin Pie

Tyler Florence

Recipe courtesy Tyler Florence for Food Network Magazine

Picture of Ultimate Pumpkin Pie Recipe Photo: Ultimate Pumpkin Pie Recipe
Rated 3 stars out of 5
  • Rate This Recipe
  • Read 25 Reviews
Total Time:
2 hr 40 min
Prep
50 min
Inactive
1 hr 0 min
Cook
50 min
Yield:
Serves 6 to 8
Level:
Intermediate
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Ingredients

For the crust:

For the filling and topping:

  • 1 15-ounce can pure pumpkin
  • 2 tablespoons unsalted butter, softened
  • Salt
  • 3 large eggs, plus 1 egg white
  • 1/2 cup sugar
  • 1 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup pecans
  • 1 cup fresh cranberries, or frozen, thawed and drained
  • 1 2.3-ounce package amaretti cookies (about 12)

Directions

Make the crust: Combine the flour, sugar and a pinch of salt in a large bowl. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. Work in 3 tablespoons ice water until the dough holds together without being too sticky. If it's still crumbly, add more ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.

On a floured surface, roll out the dough into an 11- to 12-inch circle with a floured rolling pin. Ease into a 9-inch pie pan; press firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill.

Place a baking sheet on the bottom oven rack and preheat to 375. Make the filling: Whisk the pumpkin in a bowl with the butter and a pinch of salt. Whisk in 3 eggs and the sugar.

Stir in the cream, cinnamon and nutmeg. Pour the mixture into the pie shell. Lightly beat the egg white, then brush onto the pastry edges. Carefully place the pie on the preheated baking sheet, lower the oven temperature to 325 and bake until the pie is set but still jiggles slightly, about 50 minutes. Let cool completely.

Meanwhile, make the topping: Toast the pecans on a baking sheet in the oven for about 10 minutes; cool. With a knife or food processor, coarsely chop the pecans, cranberries and cookies; sprinkle over the cooled pie.

Photograph by Steve Giralt

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Newest Ratings and Reviews

Read all 25 reviews

  • on November 10, 2012

    Flag

    Absolutely delicious. Easy, yummy and all my family and friends love it. Our must have for each Thanksgiving including Thanksgiving for the office potluck. Even my ex-boss requests this and I make one for his family each year.

    people found this review Helpful.
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  • on December 10, 2011

    Flag

    First pumpkin pie I've ever made and I couldn't be more disappointed. I'd like to know what the real measurements are, since that's what other people are saying went wrong, and the bake time?? This recipe isn't correct, if I do everything as it says, and it still comes out like goo after 70 mins of baking, over the 50 minutes it says at 325...

    people found this review Helpful.
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  • on November 24, 2010

    Flag

    we have made this dessert 2 years in a row and we love it!! its easy and fun to make! it is the ultimate pumpkin pie! we do add cloves and ginger however. other than that, BON APPETITE!!!!!!

    people found this review Helpful.
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