Classic Pumpkin Pie with Homemade Butter Crust
A spiced pumpkin custard with vanilla and a flaky, homemade all-butter crust. Allow about 8 hours 20 minutes, including dough chilling and cooling the finished pie. Source-informed, not kitchen-tested.
40 minutes active, plus 1 hour 20 minutes dough chilling, 8 Servings (one 9-inch pie)
Ingredients: Butter Crust
| 1 1/4 cups | All-purpose flour, plus more for rolling |
| 1 tsp | Granulated sugar |
| 1/4 tsp | Salt, for the crust |
| 1/2 cup (1 stick) | Cold unsalted butter, cut into small cubes |
| 3 to 5 Tbsp | Ice-cold water, as needed |
Ingredients: Pumpkin Filling
| 3/4 cup | Packed light brown sugar |
| 1 Tbsp | Cornstarch |
| 1/2 tsp | Salt, for the filling |
| 1 1/2 tsp | Ground cinnamon |
| 1/2 tsp | Ground ginger |
| 1/4 tsp | Ground nutmeg |
| 1/8 tsp | Ground cloves |
| 3 | Large eggs |
| 1 can (15 oz) | Pure pumpkin puree, not pumpkin pie filling |
| 1 cup | Heavy cream |
| 1/4 cup | Whole milk |
| 1 tsp | Vanilla extract |
Preparation
| 1. Whisk 1 1/4 cups flour, granulated sugar and 1/4 tsp salt in a bowl . |
| 2. Cut the cold butter into the flour mixture until pea-size pieces remain. |
| 3. Stir in cold water, 1 Tbsp at a time, just until the dough holds together when squeezed. |
| 4. Press the dough into a 1-inch-thick disk without kneading. |
| 5. Wrap the disk tightly. |
| 6. Refrigerate the dough for 1 hour. |
| 7. Roll the dough into a 12-inch circle on a lightly floured surface. |
| 8. Fit the dough into a 9-inch metal pie pan at least 1 1/2 inches deep without stretching it. |
| 9. Trim the dough to leave a 1/2-inch overhang. |
| 10. Fold the overhang underneath itself. |
| 11. Crimp the rim with your fingers. |
| 12. Refrigerate the shaped crust for 20 minutes. |
| 13. Preheat the oven to 400°F while the crust chills. |
| 14. Line the chilled crust with parchment paper. |
| 15. Fill the lined crust with pie weights up to the sides. |
| 16. Bake the crust on a rimmed baking sheet for 15 minutes. |
| 17. Lift out the parchment and weights carefully. |
| 18. Bake the empty crust for 5 minutes, until the bottom looks dry. |
| 19. Transfer the crust, still on its baking sheet, to a wire rack. |
| 20. Reduce the oven temperature to 350°F. |
| 21. Whisk the brown sugar, cornstarch, 1/2 tsp salt, cinnamon, ginger, nutmeg and cloves in a large bowl . |
| 22. Whisk in the eggs until no streaks remain. |
| 23. Whisk in the pumpkin, cream, milk and vanilla until smooth, without whipping in air. |
| 24. Pour the filling into the warm crust. |
| 25. Cover the crust rim with a pie shield or a loose ring of foil. |
| 26. Bake on the center rack for 50 to 60 minutes, until the edges are set and the center jiggles gently rather than sloshing; the center must reach at least 160°F on an instant-read thermometer . |
| 27. Cool the pie on a wire rack for 1 hour. |
| 28. Refrigerate the pie for at least 4 hours before slicing; move it into the refrigerator within 2 hours of baking , even if still slightly warm. |
| 29. Cover the pie once thoroughly chilled. |
| 30. Store at 40°F or below for up to 4 days; limit time out of the refrigerator to 2 hours, or 1 hour above 90°F. |
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