Homemade Pumpkin Pie
By Recipe developed for Sur La Table’s Cooking Classes
Homemade Pumpkin Pie
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 1 (10-inch) regular pie or 1 (9-inch) deep-dish pie
- 1 recipe Perfect Pie Crust
- 3 large eggs
- 1½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon grated whole nutmeg (about 20 grates on a whole nutmeg)
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ⅛ teaspoon salt
- 1½ cups (12 ounces) heavy whipping cream
- ½ cup (4 ounces) firmly packed light brown sugar
- ¼ cup (1¾ ounces) granulated sugar
- 2 cups (16 ounces) canned pumpkin puree (not pumpkin pie filling)
- Whipped cream, for serving
Thanksgiving just may be everyone’s favorite holiday. After all, what’s better than a day completely devoted to a delicious feast shared by family and friends, all giving thanks for their blessings? This recipe takes an American classic to celebration status with a careful blend of spices and heavy cream, outshining the stale spice mix and evaporated milk of less enchanting recipes. Ever notice how spices clump up and don’t blend well when added to a custard? The trick is to blend them first with the eggs, whose fat helps the clumps disperse evenly, before adding any liquid to the custard mixture.
To prepare the pie crust, remove the dough from the refrigerator about 15 minutes before you are ready to roll it to allow it to soften slightly. Generously flour a work surface and place chilled dough disk on the flour. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough as needed with a bench scraper to prevent sticking, until the circle measures 14 inches wide and ⅛ inch thick. Starting at one edge, roll the dough around the rolling pin and lay it gently on top of a 9-inch glass or ceramic pie pan. Gently press the dough into the bottom and sides of the pan. Use a pair of kitchen scissors to trim the dough so it overhangs the edge of the pan by 1 inch. Fold the overhanging dough under itself around the pan edge, then crimp or form a decorative border. Chill the lined pan for at least 30 minutes.
Preheat oven to 375 degrees and place a rack in the bottom third. Line the chilled pie shell with heavy-duty foil, pressing the foil firmly and smoothly into the crevices of the pan. Fill the pan with pie weights. Make sure the weights reach up the sides to the rim of the pan (the center does not need to be filled quite as full). Bake the shell for 20 to 22 minutes, until the foil comes away from the dough easily (if it doesn’t, then bake another 5 to 6 minutes and check again). Remove the pan from the oven, close the oven door, and lift out the foil and weights from the shell; set them aside to cool. Return the pan to the oven to continue baking the shell for about 10 minutes, then remove the pan from the oven, close the oven door, and check to see if any cracks have formed. If you see a crack, very gently smear a tiny bit of reserved dough over the crack to patch it—you need only enough to seal the opening. Return the pan to the oven and bake 10 to 15 minutes longer, until the crust is a nice golden brown all over. Transfer to a rack and cool slightly. Lower the oven temperature to 350°F.
While the pie crust is baking, make the filling. Whisk the eggs in a large mixing bowl to break them up. Add cinnamon, ginger, nutmeg, cloves, allspice, and salt and whisk well to blend evenly. Whisk in the cream, brown sugar, granulated sugar, and pumpkin and blend well. Strain the mixture through a fine-mesh strainer directly into the tart shell and bake until the custard is set, about 30 to 40 minutes. Test by tapping the side of the pie pan—the center of the pie should look firm and move as one piece. Transfer the pie to a rack and cool completely, about 2 hours.
To serve, slice the pie with a thin and sharp knife and use a pie server to transfer each slice to a plate. Serve with whipped cream.
To prepare the pie crust, remove the dough from the refrigerator about 15 minutes before you are ready to roll it to allow it to soften slightly. Generously flour a work surface and place chilled dough disk on the flour. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough as needed with a bench scraper to prevent sticking, until the circle measures 14 inches wide and ⅛ inch thick. Starting at one edge, roll the dough around the rolling pin and lay it gently on top of a 9-inch glass or ceramic pie pan. Gently press the dough into the bottom and sides of the pan. Use a pair of kitchen scissors to trim the dough so it overhangs the edge of the pan by 1 inch. Fold the overhanging dough under itself around the pan edge, then crimp or form a decorative border. Chill the lined pan for at least 30 minutes.
Preheat oven to 375 degrees and place a rack in the bottom third. Line the chilled pie shell with heavy-duty foil, pressing the foil firmly and smoothly into the crevices of the pan. Fill the pan with pie weights. Make sure the weights reach up the sides to the rim of the pan (the center does not need to be filled quite as full). Bake the shell for 20 to 22 minutes, until the foil comes away from the dough easily (if it doesn’t, then bake another 5 to 6 minutes and check again). Remove the pan from the oven, close the oven door, and lift out the foil and weights from the shell; set them aside to cool. Return the pan to the oven to continue baking the shell for about 10 minutes, then remove the pan from the oven, close the oven door, and check to see if any cracks have formed. If you see a crack, very gently smear a tiny bit of reserved dough over the crack to patch it—you need only enough to seal the opening. Return the pan to the oven and bake 10 to 15 minutes longer, until the crust is a nice golden brown all over. Transfer to a rack and cool slightly. Lower the oven temperature to 350°F.
While the pie crust is baking, make the filling. Whisk the eggs in a large mixing bowl to break them up. Add cinnamon, ginger, nutmeg, cloves, allspice, and salt and whisk well to blend evenly. Whisk in the cream, brown sugar, granulated sugar, and pumpkin and blend well. Strain the mixture through a fine-mesh strainer directly into the tart shell and bake until the custard is set, about 30 to 40 minutes. Test by tapping the side of the pie pan—the center of the pie should look firm and move as one piece. Transfer the pie to a rack and cool completely, about 2 hours.
To serve, slice the pie with a thin and sharp knife and use a pie server to transfer each slice to a plate. Serve with whipped cream.