COOK:
85 minutes
PREP:
20 minutes
YIELD:
8 servings
Ingredients
- Pie Crust Ingredients:
- 1¼ cup all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon sugar
- 8 tablespoons very cold, unsalted butter
- 3 tablespoons ice-cold water
- Pie Filling Ingredients:
- 1 (15-ounce) can pumpkin puree (not pie filling)
- ½ cup brown sugar
- ¼ cup sugar
- 1½ teaspoons pumpkin pie spice
- 3 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 2 tablespoons bourbon
- Freshly whipped cream, for serving
Directions
- To make the pie crust, place the flour, salt and sugar in the base of a food processor fitted with a metal blade. Pulse several times to mix together. Cut the butter into small pieces and add to the food processor, pulsing until you have very small pieces of butter. With the motor running, add the water. Don’t worry that the dough doesn’t come together at this point. Transfer the dough to a flour-dusted work surface and knead a few times to pull the dough together. Form the dough into a disc, cover in plastic wrap or parchment paper and chill in the refrigerator for at least an hour.
- Preheat the oven to 400°F.
- To make the pie filling, mix together the pumpkin puree, brown sugar, sugar, pumpkin pie spice, eggs, heavy cream, whole milk and bourbon. Set aside.
- Remove the pie crust from the refrigerator and, working on a floured surface, roll the dough out to about a 12-inch circle. Place into a 9-inch pie pan and fold over the edges, crimping as you go. Cover the pie crust with parchment paper and fill the bottom with pie weights or uncooked beans. Bake until the edges start to brown, about 15 minutes. Remove the pie weights and parchment, prick the bottom with a fork in a few spots and continue baking until golden brown, about 10 more minutes.
- Reduce the oven temperature to 350°F.
- Pour the pie filling into the pie shell and bake until set, about 1 hour. Set aside to cool completely. Serve with freshly whipped cream.
Note(s):
It is very important to work with ice-cold butter and water when making a crust. If the butter melts, you will not get a flaky crust.
If you live in a hot environment, make the crust in the morning while it is still cool.
Using a marble board to roll out the dough will help to keep ingredients cold.
Prebake (also called “blind bake”) the shell to avoid a soggy crust.
Pumpkin pie can be made 1 day ahead and rewarmed in the oven.
Whipped cream can be made a few hours in advance and kept in the refrigerator.
You can omit the bourbon; it will not affect the recipe.
Make sure to purchase pure pumpkin puree, not pumpkin pie filling, which is heavily sweetened and flavored.
