What You'll Need
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tbsp sugar
- 1/4 tsp salt
- 5 tbsp butter, chilled and cut (no substitutions)
- 3 tbsp shortening, chilled and cut
- 3-4 tbsp ice water
- Yolks of 3 large eggs
- 3/4 cup sugar
- 1 tsp vanilla extract
- 15-oz. can solid packed pumpkin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp salt
- 1/4 tsp pepper, freshly ground
- Pinch nutmeg
- Pinch ground cloves
- 1 cup heavy whipping cream
Equipment
- Oven
- Food processor
- Spatula
- Measuring cups and spoons
- Cutting board
- Plastic wrap
- Rolling pin or clean wine bottle
- 9-inch pie plate
- Small knife
- Mixing bowl
- Whisk
- Wooden spoon
Recipe Details
Servings: 8
Prep time: 25 minutes
Total time: 1 hour 50 minutes
Step 1: Making the Dough
1. Preheat the oven to 425ºF (218ºC). Put the rack on the bottom third of the oven—this is where you'll be putting the pie. Add flour, sugar and quarter teaspoon salt to the food processor. Lock down the processor's top, then do a few quick pulses to combine ingredients.
2. Add butter and shortening. Pulse in short bursts until the mixture resembles coarse sand.
3. Add ice water, one tablespoon at a time, through the food processor's feeder tube. Pulse between additions. Continue adding until mixture starts to stand up as a dough.
4. Flour the cutting board. The stickier the cutting board, the more flour you should use. Place the dough on top of the flour. Shape it into a ball, flatten it into a disc shape and then wrap it tightly in plastic, making sure that it's airtight. Let it firm in the refrigerator for 40 minutes.
Step 2: Preparing the Pie Pan
1. Remove plastic wrap from dough. On lightly floured cutting board, roll dough out into 12-inch circle.
2. Carefully transfer the dough into the pie plate. Press the dough to fit the contours of the plate. Use the knife to cut excess dough off of the edges. 3. Flute the crust by pinching the edges of the dough over the pan. Freeze the crust for 15 minutes.
Step 3: Preparing the Filling
1. Whisk together eggs and sugar in bowl. Add vanilla, pumpkin, cinnamon, ginger, salt, cloves and pepper and continue mixing. Gently stir in whipping cream.
2. Pour filling into pie crust. Bake for 15 minutes on bottom third of rack. 3. Reduce heat to 350ºF (176ºC) and cook for an additional 30 minutes until filling is set. During this, check on it.
*If you notice the crust edges starting to darken heavily, cover them with foil. Take out the pie, then let it cool.
Tips
- When adding water to a dough base, always add it slowly to avoid overwhelming it. You want the existing dough base to be able to absorb and accept the water.
- Garnish the pie with whipped cream and cinnamon.
- For a firmer pie, use two eggs.
- It's best to serve the pie within one day of baking.
Enjoy!
