| Level: | Easy |
| Total: | 3 hr 35 min |
| Active: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 cup plus 1 tablespoon cold water
- 1 1/2 tablespoons apple cider vinegar
- 3 3/4 cups all-purpose flour, plus more for dusting
- 1 1/2 tablespoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups (3 sticks) unsalted butter, cubed and chilled
- One 15-ounce can pumpkin puree
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/4 cup maple syrup
- 3/4 teaspoon kosher salt
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 3 large eggs plus 2 egg yolks
- 1/2 teaspoon ground cinnamon, plus more for serving
- 1/4 teaspoon ground nutmeg
- 1 vanilla bean, scraped
- Fresh whipped cream, for serving
Instructions
- For the crust: Combine the water and vinegar in a liquid measuring cup and stick it in the fridge (or even the freezer) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about three-quarters of the mixture is mealy. (It’s ok if there are still some slightly larger bits of butter.) Drizzle in the cold water and vinegar and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Turn it out onto a clean surface, divide the dough in two and pat into discs. One disc will be used for the pie; save the other disc for another use. Refrigerate for 30 minutes.
- Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 425 degrees F. On a floured surface, roll out one of the discs to a circle just larger than 12 to 13 inches.
- Press the dough into a 9 1/2-inch pie plate, trim any excess off, leaving a 1/2-inch overhang, fold the edges under so they sit flush with the plate and crimp them with your fingers. Dock the pie crust using a fork. Freeze for 15 minutes. Place a piece of parchment paper over the crust and fill with dried beans or pie weights and bake, about 15 minutes. Remove the parchment and then bake until pale, 3 to 5 minutes. Reduce the temperature to 375 degrees F.
- For the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the heat to medium-low and whisk in the cream and milk. Place the eggs in a heat safe bowl. Once the milk mixture is steamy, temper the eggs by adding a few ladles of the mixture, one at a time, to the eggs while whisking vigorously, then add them to the pumpkin mixture, whisking to combine until very smooth. Stir in the cinnamon, nutmeg and vanilla. Pour the mixture into the pie crust and bake until the edges are set but the center is still a little jiggly, 30 to 40 minutes. The internal temperature should be 175 degrees F. Let cool completely. Serve with fresh whipped cream and extra cinnamon.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 798 |
| Total Fat | 50 g |
| Saturated Fat | 30 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 3 g |
| Sugar | 30 g |
| Protein | 11 g |
| Cholesterol | 242 mg |
| Sodium | 592 mg |
Reviews
I loved this recipe. Yes you need to add more spice, Yes you need to add butter, but as a baker you should be tasting your filling before adding the eggs and cream.
This was a good pumpkin pie, but not as good as I’d hoped, after reading the reviews. I didn’t find it to be anything special, and actually thought it was missing something… maybe not enough spice for my taste. It was fine but nobody even commented on it, which was disappointing after the 15 minutes spent caramelizing the sugars. I will happily eat the leftovers, but am unlikely to repeat the recipe.
I am picky about pumpkin pie and this one is a game changer! Absolutely the best I have ever had!! When I watched the episode, I thought it would be amazing and it was! I had extra filling so I put it in ramekins and cooked them with the pie. It was delicious even without the crust and we got to taste it last night before Thanksgiving tomorrow. Molly, you rock!!!
Oven temp for baking the pie is only in the video. Whew! Good thing i watched it again.
Can this be made the day before?
My first pie totally from scratch and it was a success. Followed the directions to the letter and it was definitely the best pumpkin pie I have ever tasted. Better than grannies but we won’t tell her.
Omg was this amazing. The crust held up and didn’t fall apart. I used fresh pumpkin since we have some on our stoop for decoration and it made it that much better. Did a trial run (without whipped cream) before Thanksgiving and this is a keeper!!!
GOOD GOLLY MISS MOLLY! I’ve been baking for 50 years and this is by far the best pumpkin pie ever. I am so impressed by your talent as a young cook; you truly have a gift and a calling 🙂
I have made many a pumpkin pie and this one by far is the best and that’s based on many people in my family’s reviews. But my father does not like pastry crust so I make a graham cracker crust along with ginger snaps or whatever cookie I have on hand and it turns out great! I bake the crust about 10 minutes and let cool. I’ve even put a little coconut in the crust
I’m no baker but, I took on this recipe for the family Thanks Giving dinner. I’m so glad I did. This pie is the best pumpkin pie I and the family have ever had; by far! The cleanup was worth the effort.