Equipment
* optional
Ingredients
Pie Crust
- 175 g all-purpose flour
- 115 g unsalted butter, very cold and cubed
- 2 g salt
- 45 ml ice water
Pumpkin Filling
- 425 g pumpkin puree
- 3 eggs, room temperature
- 150 g brown sugar, firmly packed
- 180 ml heavy cream, room temperature
- 60 ml whole milk, room temperature
- 4 g ground cinnamon
- 2 g ground ginger
- 1 g ground nutmeg
- 1 g ground cloves
- 2 g salt
Nutrition (per serving)
Method
In a mixing bowl, combine the flour and salt. Cut in the cold cubed butter using a pastry blender or two forks until the mixture resembles coarse meal with pea-sized pockets of butter remaining.
Drizzle the ice water over the flour mixture 15ml at a time, tossing gently with a fork until the dough just holds together when squeezed. Do not overmix.
Gather the dough into a cohesive ball, flatten it into a thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to allow the gluten to relax.
On a lightly floured surface, roll the dough out to a 30cm circle. Carefully transfer it to a 23cm pie dish, gently pressing it into the corners. Trim and crimp the edges, prick the bottom lightly with a fork, and chill for another 15 minutes.
Preheat the oven to 220C (425F). Line the chilled pie crust with a sheet of crumpled parchment paper and fill to the brim with pie weights or dried beans.
Bake the crust for 15 minutes. Carefully remove the parchment paper and weights, then bake for an additional 5 minutes until the bottom looks dry and pale golden. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until completely smooth and slightly lightened in color.
Whisk the pumpkin puree, heavy cream, and whole milk into the egg mixture until the filling is perfectly homogeneous.
Pour the liquid pumpkin filling into the warm pre-baked pie crust, taking care not to let it spill over the crimped edges.
Reduce the oven temperature to 175C (350F). Carefully transfer the pie to the oven and bake for 40 to 50 minutes. The pie is done when the edges are set and slightly puffed, but the center still wobbles gently like gelatin when nudged.
Transfer the baked pie to a wire cooling rack and allow it to cool completely for at least 2 hours before slicing to ensure the custard sets fully.
Chef's Notes
- Blind baking the crust is an absolutely non-negotiable step for pumpkin pie; the filling is highly liquid and will result in a soggy bottom if poured into raw dough.
- If the edges of the pie crust begin to brown too quickly during the final baking stage, fashion a ring out of aluminum foil or use a silicone pie shield to protect them.
- For the most vibrant flavor profile, grate your nutmeg fresh and ensure your other ground spices have been opened within the last six months.
- A combination of heavy cream and whole milk creates the ideal custardy mouthfeel; using entirely heavy cream can make the pie overly dense, while entirely milk risks a watery texture.
Storage
Refrigerator: 4 days — Cover loosely with aluminum foil or keep in an airtight pie container.
Freezer: 1 month — Wrap tightly in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator before serving.
Reheating: Serve chilled or allow to sit at room temperature for 30 minutes before serving.
