This classic holiday dessert is a favorite in our household, our secret is a fresh and complex blend of spices that enhance that beautiful creamy pumpkin flavor!
Pumpkin Pie Recipe
Serving Prep Time Cook Time
9 Servings 1 Hr 15 min (Plus 2 hrs. for pie to cool & set) 2 Hrs 15 Min
Ingredients for crust
1 & 1/2 Cup Flour
1 Tablespoon Sugar
1/2 Teaspoon Salt
1/4 Teaspoon Baking Powder
6 Tablespoons cold Unsalted Butter (cubed)
3 Tablespoons cold Vegetable Shortening (cubed)
4 Tablespoons cold Water
Ingredients for Filling
15 Oz. Pumpkin Puree (fresh or Organic canned)
3 Eggs yolks
1/2 Cup Sugar
1/2 Cup Light Brown Sugar (packed)
2 Tablespoons Flour
1/2 Teaspoon Salt
3 Teaspoons Pumpkin Pie Spice
1-1/4 cups Evaporated Milk
Make Crust: Combine the flour, sugar, salt and baking powder in a food processor and pulse a couple times until combined. Add the butter and shortening and and pulse until there are pea sized crumbs & everything is combined. Add half the water and pulse until combined. Add the rest of the water and pulse until the evenly moistened (it will not come together as a dough, more of a crumbly mess but don't worry). Pour dough onto clean surface and clump it into a ball. Pat dough to form a 5-inch puck, wrap in plastic & refrigerate for 45 mins.(its okay if dough looks cracked)
Dust a work surface with flour and place the dough on top; sprinkle a small amount of flour on top. using your hands work the dough into a disc until smooth. (do this quickly and don't over work the dough as it cant warm up to much)
Roll the dough into a 13-inch circle (you can add flour to top & bottom to prevent sticking). Cautiously drape the dough over a rolling pin and move to a 9-inch deep dish pie pan. Fit the dough to the pan. If it tears, you can patch it not to worry. Trim the edges to about 1/2 an inch past the lip. Fold the edges under to create a rim on the crust & press to form the crust (use the scraps to patch thin areas). Place in the freezer for 15 mins.
Preheat the oven to 375°F.Place the crust on a baking sheet (for ease of transport). Cover the crust with parchment paper and fill about halfway with pie weights or dried beans. Bake for 20 minutes. Take the crust out of the oven; remove the paper and weights/beans & tent the edges with a few strips of foil. (It protect the edges from getting dark) Bake for another 20 minutes, until the dough is golden. Don't worry if the bottom puffs up; just press it down with a flat spatula, careful not to puncture it. Remove the foil but don't throw it away.
Reduce the oven to 325°F.
Make the Filling: Whisk all of the ingredients in a bowl. Pour the filling into the crust. Bake for 1 hr (It should look dry on the edges and the center should only jiggle slightly if you move the pan) Keep a close eye as it bakes incase the crust starts to brown to fast (if this starts to happen tent the edges again with the foil) Cool the pie on a rackto room temperature (takes about 2 hours). Serve or refrigerate until ready.
Make ahead Instructions: The dough can be refrigerated for up to 2 days beforehand (just wrap in plastic), or frozen for about 1 month. If frozen you must thaw overnight in the fridge. The pie itself can be frozen after baking for about 1 month. After it is entirely cooled, double-wrap in foil or place in heavy-duty freezer bag. Thaw overnight in the refrigerator before you serve.