This recipe is featured in Desserts.
Dark, rich, and sweet, this quintessential pie has all the fragrance and flavors of fall wrapped in a crisp piecrust. It is the perfect dessert to celebrate the changing season.
Cook Time: 1 hour 35 minutes
8 tbsp butter, chilled and diced, plus extra for greasing
¼ cups all-purpose flour, plus extra for dusting
1 tbsp granulated sugar
½ tsp salt
1 tsp apple cider vinegar
whipped cream, to serve
For the filling
1 x 14 oz (400 g) can pumpkin puree
½ cup whole milk
¾ cup dark brown sugar
1 ⅛ tsp ground cinnamon
½ tsp grated nutmeg
⅛ tsp ground allspice
½ tsp salt
2 large eggs
9 in (23 cm) pie dish, about 2 in (5 cm) deep
You can store this blind-baked piecrust in an airtight container up to 3 days ahead.
1. Grease the pie dish. Combine flour, granulated sugar, and salt in a bowl. Rub in the butter with your fingertips until the mixture resembles coarse bread crumbs. In a separate bowl, combine the cider vinegar with ½ cup chilled water.
2. Gradually add 4 tablespoons of the liquid mixture to the dry ingredients, using two forks to fluff and stir them together until clumps form. Add a little more of the liquid mixture if it seems too dry. (The mixture should resemble loose crumbs.)
3. On a lightly floured surface, gently knead the mixture 3–6 times, until it comes together to form a dough. Wrap the dough plastic wrap and chill for 30 minutes, or preferably overnight. (Knead the dough only until it is just smooth.)
4. On a floured surface, roll out the dough to a 12 in (30cm) circle, ⅛ in (1 cm) thick. Crimp the edges of the dough and chill for 30 minutes. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
5. Prick the bottom of the piecrust, then line it with parchment paper and fill with baking beans. Place on a baking sheet and bake for about 25 minutes, until lightly brown at the edges.
6. Remove the beans and paper. Bake for another 6–10 minutes, until the crust is golden. Remove from the oven and let cool. Reduce the oven temperature to 350 degrees Fahrenheit (180 degrees Celsius).
7. For the filling, whisk the pumpkin puree, milk, and brown sugar in a bowl until smooth. Beat in the spices, salt, and eggs until smooth and well combined.
8. Pour the filling into the piecrust and place on a baking sheet. Cover the edges with foil and bake for another 10 minutes, until set.
9. Let cool slightly and serve warm with whipped cream. You can store the pie in an airtight container for up to 2 days.
You can spice up your pumpkin pie with unique recipes from Desserts, including Brûléed Spiced Pumpkin Pie and Pumpkin and Pecan Pie.
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