| Level: | Intermediate |
| Total: | 5 hr 35 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 1/2 cups all-purpose flour, plus more for flouring the rolling pin and surface
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cut up
- 6 to 8 tablespoons ice water
- 1 3/4 cups canned solid-pack pumpkin puree
- 1 1/4 cups heavy cream
- 1/3 cup plus 2 tablespoons firmly packed light brown sugar
- 2 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 2 tablespoons bourbon
- 2 tablespoons vanilla extract
- 2 large eggs, lightly beaten
- Cinnamon-Buttermilk Whipped Cream, recipe follows, for serving
- 1 cup cold heavy cream
- 1/2 cup cold buttermilk
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
Instructions
- For mom’s flaky pie dough: Combine the flour, granulated sugar and salt in a food processor and pulse until combined. Gradually add the butter chunks and pulse until the largest chunks are pea-size. Add the ice water 1 tablespoon at a time and pulse just until the dough begins to clump together against the walls of the processor. Dump the dough out onto a work surface and press together to make a cohesive ball, kneading once or twice if it is falling apart. Divide the dough in half, wrap each in plastic wrap and refrigerate 1 portion of the dough for 1 hour before using. (You’ll be using only 1 portion of dough for the pie, so wrap the extra piece in a second layer of plastic wrap, put in a resealable plastic bag and freeze for another time.)
- On a well-floured surface with a well-floured rolling pin, roll the dough into a 9- to 10-inch round and transfer to an 8-inch pie plate. (If the rolling pin and work surface quickly become sticky, refrigerate the dough until firm, or, using a large spatula or bench scraper, transfer the dough to an 8-inch pie plate and press it into shape.) Crimp the edges and prick the bottom all over with a fork. Refrigerate the pie shell for 20 minutes.
- Meanwhile, preheat the oven to 325 degrees F.
- Place a sheet of parchment paper or foil in the pie shell and fill with pie weights, raw rice or dried beans. Bake until the edges are lightly golden, about 15 minutes. Remove the weights and paper and bake until golden and cooked on the bottom and sides, about 15 minutes more. Reduce the oven temperature to 300 degrees F.
- For the pumpkin pie filling: Combine the pumpkin, cream, brown sugar, cinnamon, nutmeg, ginger, cloves and salt in a large bowl and whisk until thoroughly blended. Stir in the bourbon, vanilla and eggs. Whisk again until thoroughly blended.
- Pour the pumpkin mixture into the pie shell and smooth the top with an offset spatula. Bake until the center wobbles slightly when shaken, 1 hour to 1 hour 10 minutes. Cool completely on a rack for about 2 hours. Serve with Cinnamon-Buttermilk Whipped Cream.
- Add the heavy cream and buttermilk to a large bowl and beat with an electric mixer until foamy. Gradually add the sugar and cinnamon while beating, then continue to beat until soft peaks form.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 660 |
| Total Fat | 44 g |
| Saturated Fat | 27 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 4 g |
| Sugar | 22 g |
| Protein | 8 g |
| Cholesterol | 185 mg |
| Sodium | 377 mg |
Reviews
I
Can you substitute something for the bourbon? I don’t like the taste of most alcohol in my food (wine is good, though). Or could I just leave it out and not replace it?
Can you substitute something for the bourbon? I don’t like the taste of most alcohol in my food (wine is good, though). Or could I just leave it out and not replace it?
U
I make this pie every year and it always gets raves. Not too sweet and perfectly spiced.
I followed this recipe exactly but came out with a chalky mess that had a horrible aftertaste. Not sure what happened…I always love Valerie’s recipes but this was a swing and a miss.
I made this pie for thanksgiving. Everyone said it was the best pumpkin pie they had ever eaten. I will definitely make it again. All the spices made it so delicious. Very easy recipe. Delicious.
Loved, loved, loved this recipe. The spices are wonderful and the bourbon adds a nice touch. Not to mention that buttermilk whipped cream. So good. Family loved it too! Making again this year. Thanks Val—huge fan.
First of all, Val I love your baking, second of all, I love how you take inspiration from your mom and noni.but this pumpkin pie is just wrong.but the whipped cream was delicious.
This was a no bueno for me. The after taste on this pie is something left to be desired. Love your show Val but you need a new pumpkin pie recipe.
I have been making this pumpkin pie recipe for 3years now and hands down it is the best pumpkin pie recipe ever i make 2pies for me and my husband now every Thanksgiving i will do so this year as well regardless of this pandemic these pies bring me joy
Hands down, this is the best pumpkin pie I’ve ever eaten. My guests all loved it too & it was devoured before we got up from the dinner table. My sister has asked me 3 times this week to make her one, so I’m back in the kitchen right now making her wish come true. Thanks Valerie for sharing your wonderful recipe!!!