There’s nothing more nostalgic than pumpkin pie, so we’ve decided to make whipping up this festive dessert a treat–some would say easy as pie.
Sorry, we had to. Be sure to top it off with our homemade maple cream; it brings a delicious wintry edge to the fall flavors.
How to Make It
- 1 ½ cups all-purpose flour
- 2 tsp granulated sugar
- ¼ tsp fine sea salt
- ¼ cup very cold unsalted butter, cut into ½-inch cubes
- ¼ cup very cold shortening, cut into ½-inch cubes
- 3 to 6 tbsp ice-cold water
- 1¼ cups canned pumpkin purée
- 3 large eggs
- ½ cup 35% cream
- ⅓ cup lightly packed brown sugar
- ⅓ cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ½ cup 35% cream
- 1 tbsp maple syrup
- Pinch of salt (optional)
- For the crust, combine flour with sugar and salt in a large bowl. Add butter and shortening. Using a pastry cutter or fork, cut in butter and shortening until coarse crumbs form. Stir in 3 tbsp ice water just until dough can easily be formed into a ball. Add more ice water, 1 tbsp at a time, if needed. Dough should not be sticky. Form into a disc. Wrap dough with plastic wrap, then refrigerate for 1 hour.
- Roll out chilled dough on a floured surface into a 13-in circle. Loosely roll dough around the rolling pin, then unroll over a 9-in glass pie plate. Drape over bottom and sides of pie plate, without stretching the dough (this can cause shrinkage during baking). Trim pastry if needed, leaving a 1-in overhang. Tuck overhang under itself, then, using your fingers, flute the edges. Refrigerate for 1 hour.
- Position racks in the bottom-third and center of the oven. Preheat to 400°F.
- Prick chilled dough all over with a fork. Line dough with parchment, then fill with pie weights or dried beans to keep the crust from puffing up while it bakes. Bake on the bottom-third rack for 15 minutes.
- Carefully lift parchment and beans from the pie plate into a large bowl. Continue baking the crust until bottom and edges are lightly golden, about 10 minutes.
- Meanwhile, for the filling, whisk pumpkin purée with eggs, cream, sugars, cinnamon, pumpkin pie spice and vanilla extract in a medium bowl until combined.
- Reduce oven temperature to 350°F. Pour the pumpkin filling into the hot crust. Bake on the center rack until filling is just slightly jiggly, about 45 minutes. (If crust is browning too much halfway through baking, use a pie shield to cover edges for remaining bake time.) Transfer pie to a rack to cool completely, about 2 hours.
- For the maple cream, using an electric mixer on medium speed, beat cream in a medium bowl until soft peaks form, 1 to 2 minutes. Beat in maple syrup and pinch of salt until combined. Just before serving, top pie with maple whipped cream and a pinch of ground cinnamon, if desired.
How to Store It
Pie can be made ahead and kept covered and refrigerated for up to 3 days. Top with maple cream when ready to serve.
When fluting your pie crust, make larger crimps as crust will shrink slightly during baking.
A 900-g bag of dried beans will fill a 9-in glass pie pan. After baking, store cooled beans in a resealable container to use again as pie weights.
If you don’t have a pie shield, cut a large piece of foil into a 12-in square. Fold it in half, then in half again to form a smaller square. Cut out a 4-in semicircle from the center. When you unfold the foil, there should be an 8-in hollow circle. Place this over the pie so the edges are covered.