| Level: | Intermediate |
| Total: | 7 hr 25 min |
| Prep: | 30 min |
| Inactive: | 5 hr |
| Cook: | 1 hr 55 min |
| Yield: | about 6 to 8 servings |
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cut into cubes
- 2 egg yolks
- 3 tablespoons milk
- 1 1/2 cups canned pumpkin
- 1/2 cup brown sugar
- 2/3 cup heavy cream
- 7 tablespoons sweetened condensed milk
- 6 1/2 tablespoons evaporated milk
- 1/4 teaspoon vanilla extract
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Pinch ground clove
- Pinch salt
- 2 eggs
- 1 egg yolk
Instructions
- Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible.
- Meanwhile, whisk together the yolks and milk in small bowl.
- Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)
- On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes.
- Preheat the oven to 350 degrees F.
- Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans.
- Meanwhile, make the Filling: Lower the oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Cool and serve
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 551 |
| Total Fat | 36 g |
| Saturated Fat | 22 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Sugar | 23 g |
| Protein | 9 g |
| Cholesterol | 193 mg |
| Sodium | 162 mg |
Reviews
I need to understand why the video calls for 4 eggs and 2 yolks. The written recipe calls for 2 eggs and 1 yolk. That’s a huge difference. Which egg amount is correct?
I have been making this pie for years now. It is my go to Pumpkin pie. I use fresh pumpkin, oven roasted then pureed in my ninja and frozen in 2 cup containers till we want pie. I thaw it and use it in place of the canned in the recipe.Yes I use 2 cups of pumpkin. I do cook it with the brown sugar longer than 20 min most times, its a consistency you want not a timed cook. All the measurement of other ingredients are the same, except for the spices. We like spicy pumpkin pie. I use between 1 1/2 to 2 times the amounts of spices. I dont par bake the crust. If I remember I put an egg white wash on inside of crust before pouring in the filling, but its not necessary, done it with and without, comes out great both ways. I use a foil tent ring around the top edge of the crust to slow browning and bake till set. This is my family’s favorite pumpkin pie. Thank you Sara Moulton.
So good! Literally the only thing we said we’d change was maybe add some salt to the crust because it has a very mild flavor, but otherwise this was so tasty and so easy for my first time ever baking pie from scratch!
This is literally the best pumpkin pie, but what’s published here is different than in the cookbook.
Per the cookbook, you should cook the pumpkin for 40-45 minutes NOT 15-20 minutes. This concentrates the pumpkin pie flavor.
This is my new go to pumpkin pie recipe! The filling is almost custard-like. It is absolutely delicious. I will forever make it this way!
Best pumpkin pie ever it’s rich and very creamy and I love the pie crust
This is THE best pumpkin pie ever! It is a little demanding, but if you follow the recipe, it’s worth it!
This pie was absolutely scrumptious! I used canned pumpkin, which was just fine. I didn’t love the crust – it really shrank.
I made this pie for Thanksgiving. It turned out just fine, good but not great. We all thought it was a bit too much ginger, not quite sweet enough or pumpkiny and the crust needed something, maybe salt
I used fresh pumpkin and it came out delicious! My crust not so much, but still good anyway. I would definitely try the crust again. Great recipe!