This perfect recipe for pumpkin pie, has an all butter, tender, flaky crust and a smooth, custardy pumpkin filling. Baked in a deep dish pie plate creates an extra generous portion of pumpkin.
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup butter, chilled (I freeze it first)
4-5 Tablespoons ice water
1 1/2 (15 oz) cans pumpkin puree (not pumpkin pie filing) (22.5 oz total)
3/4 cup brown sugar
1/2 teaspoon ground cinnamon
pinch of ground nutmeg
1 teaspoon vanilla extract
2/3 cups heavy cream
2/3 cups milk
4 large eggs
Prepare the pie crust.
- Place the flour, salt and butter in a food processor and pulse to combine until the butter is pea sized.
- Add the water, 1 Tablespoon at a time, pulsing after each addition of water. Keep adding water until the dough just begins to gather into larger clumps.
- Dump the dough onto the counter and gather together into the shape of a disc. Wrap in parchment paper or aluminum foil. Chill for at least 1 hour.
- Roll out the pie dough on a well floured surface and then gently ease into the bottom of a deep dish pie plate. Crimp the edges of the dough. Chill the pie dough in the pie plate for 30 minutes.
- Preheat the oven to 375 degrees Fahrenheit. Place parchment paper inside the chilled pie plate on top of the pie crust, add dry beans or pie weights and bake in the preheated oven for 12-15 minutes. Remove the parchment paper and bake the crust for another 5 minutes, uncovered.
While the pie crust is baking, make the pumpkin filling.
- In a blender or food processor, combine the pumpkin puree with the sugar, cinnamon and nutmeg. Pour into a medium saucepan and bring to a boil, then reduce the heat to a simmer and cook for about 5 minutes, until the pumpkin filling becomes glossy and more concentrated.
- Add the milk, heavy cream and vanilla extract, mixing to combine.
- Place the eggs into the same blender or food processor that you used to combine the pumpkin ingredients, pulsing for just a few seconds, until the eggs are combined. With the engine running, slowly pour some of the hot pumpkin mixture into the blender/food processor, mixing so that the eggs don’t curdle. Once you’ve added at least half of the pumpkin mixture to the eggs, pour everything back into the saucepan, mix to combine evenly.
- When the pie crust has finished blind baking, pour the pumpkin filling into the pie crust and return to the oven.
- Bake in the preheated oven for about 35 minutes, until the edges have set and the center is still just a little bit jiggly. This will depend on your oven and on the size of the pie plate that you use, so watch the pie closely instead of trusting the time. You may have to bake for an additional 5-15 minutes.
- Turn off the oven and prop the oven door open, so that the pie gradually cools off.
- Serve the pie with whipped cream. Store the pie in the refrigerator.
Keywords: pumpkin pie, deep dish, autumn, thanksgiving, dessert