The Perfect Pumpkin Pie Recipe
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4.7
105 reviews
Excellent
The Perfect Pumpkin Pie Recipe
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A classic pumpkin pie recipe - smooth, creamy, and modestly spiced. The best pumpkin pie you'll ever eat!
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Ingredients
For the Pie Crust:
- 1¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter cut into ¼-inch slices
- ¼ cup vegetable shortening cold, cut into two pieces
- 2 tablespoons vodka cold
- 2 tablespoons ice water
For the Pie Filling:
- 1 cup heavy cream
- 1 cup whole milk
- 3 eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 15 ounce canned pumpkin
- 1 cup drained candied yams from 15-ounce can
- ¾ cup granulated sugar
- ¼ cup maple syrup
- 2 teaspoons grated fresh ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
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Instructions
- Make the Pie Crust: Process ¾ cup flour, sugar and salt in a food processor until combined, about two 1-second pulses. Add the butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese, but there should be no uncoated flour. Scrape the bowl with a rubber spatula and redistribute dough evenly around the blade. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Turn the mixture into a medium bowl.
- Sprinkle the vodka and ice water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until the dough is slightly tacky and sticks together.
- Roll out on a generously floured work surface to a 12-inch circle. Transfer to a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Dust off any excess flour with a pastry brush. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against dough to flatten it against the rim of pie plate. Wrap with plastic and refrigerate at least 2 hours and up to one day in advance.
- Blind Bake Crust: Adjust oven rack to lower-middle position and preheat oven to 350 degrees F. Line the chilled pie dough with aluminum foil and use granulated sugar to fill the whole pie plate. Bake for 40 minutes; remove the foil and sugar and set the crust aside while you make the filling.
- Adjust oven rack to lowest position, place a rimmed baking sheet on the rack, and increase the oven temperature to 400 degrees F.
- Prepare the Pie Filling: While the pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in a medium bowl. Combine the pumpkin, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in a large heavy-bottomed saucepan; bring to a sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
- Remove the pan from heat and whisk in the cream mixture until fully incorporated. Strain the mixture through a fine-mesh strainer set over a medium bowl, using the back of a ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell.
- Bake the Pie: Bake pie on rimmed sheet for 10 minutes. Reduce oven temperature to 300 degrees F and continue baking until edges of pie are set and the center looks firm but jiggles slightly (an instant-read thermometer inserted in the center should register 175 degrees F), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Serve with whipped cream. Leftovers should be stored in the refrigerator for up to 3 days.
Notes
- Nutritional values are based on one serving
- Crust: Use the included crust or my all-butter pie crust.
- To Make the Crust By Hand Instructions: In a large mixing bowl, whisk together the flour, sugar, and salt. Toss the butter and shortening with the flour mixture to break up any big pieces. Use a pastry blender to cut the butter and shortening into the flour mixture until it looks like coarse crumbs. Proceed with instructions.
- Pan: 9-inch glass pie plate
- Pumpkin: Make sure you use pumpkin puree, not pumpkin pie filling (which includes extra sweeteners and spices).
- Candied Yams: If you can't find candied yams, then canned yams or sweet potatoes in syrup will work, or you can use all pumpkin.
- Make-Ahead Pie Crust: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Make-Ahead Baked Pie: You can bake the pie the day before you plan to serve it. Once the pie has cooled to room temperature, refrigerate overnight, then bring to room temperature before serving. Given the custard nature of this pie, it is not a good candidate for freezing; while you CAN do it, the filling will become a bit watery and the crust a bit soggy upon thawing.
- Serving Suggestions: I love pumpkin pie topped with fresh whipped cream, but vanilla ice cream or even cinnamon ice cream would be wonderful!
- Storage: Store leftover pumpkin pie covered in the refrigerator for up to 3 days.
- Recipe from Cook's Illustrated.
Nutrition Information
Show Details
Calories
504kcal
(25%)
Carbohydrates
54g
(18%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
15g
(75%)
Cholesterol
127mg
(42%)
Sodium
491mg
(20%)
Potassium
391mg
(11%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
9135IU
(183%)
Vitamin C
5.6mg
(6%)
Calcium
96mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings (One 9-inch pie)
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 127mg | 42% |
| Sodium | 491mg | 20% |
| Potassium | 391mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 9135IU | 183% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
105 reviews
Excellent
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