The Best Creamy Pumpkin Pie
This is my recipe for the best creamy pumpkin pie! In my opinion this is THE pumpkin pie to end all pies! The filling is luscious, silky, and totally decadent.
I want you to listen to me closely. If you are making pumpkin pie this week you should make this one. I’m serious. I’m seriously serious. This is THE pumpkin pie. It is creamy and spicy and sweet and full of Fall in every bite. Again I say: This is THE pumpkin pie. Am I making myself clear?
Yeah sure. I know what you are thinking. It looks like an ordinary pumpkin pie right? Well stop thinking that! Just stop right now. Because this pumpkin pie is on a whole new level.
THE pie really is just perfect. Just absolutely perfect.
You’re all adults here and can make your own decisions. But if I could tell you what to do, I would demand that you make this pie instead of the one off the back of the can. Don’t make that pie. Just don’t. It’s the holidays and this is no time for ordinary!
We’re headed to Kansas this week to see all of our family and friends. I couldn’t be more excited. I hope you all will have a relaxing holiday with family and friends as well!
I am thankful for each of you that visits my blog. You make blogging so exciting and rewarding. I love you all!
FOR THE CRUST
- 1 1/4 cups (150 gr) all-purpose flour
- 1/2 tsp kosher salt
- 70 gr (5 TBSP) unsalted butter, chilled and cubed
- 25 g (2 TBSP) shortening or lard, cold
- 2-4 TBSP ice water
FOR THE FILLING
- 1- 15-ounce can pure pumpkin
- 1 1/4 cups heavy cream
- 2/3 cup brown sugar (preferably dark brown)
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Prep the Crust: In a large mixing bowl, whisk together the flour and salt. Add the cubed butter and shortening into the bowl.
- Using a pastry cutter, two forks, or your fingers, cut the butter and shortening into the mixture until it resembles coarse meal. A few larger pieces is okay.
- Measure 1/2 cup (120ml) of water into a cup of ice. Stir it around. From that, measure 1/2 cup (120ml) of water for your dough. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. It will be about 1/2 cup of ice water.
- Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
- Wrap each tightly in plastic wrap. Refrigerate for at least 30 minutes and up to 3 days.
- Preheat the oven to 400 F (200 C).
- Roll out the chilled pie dough: Place the dough between two pieces of parchment paper and roll out to a circle that is about 12" in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Trim and crimp the edges as desired. Place the prepared crust in the freezer for about 10 minutes to relax and solidify.
- Place a piece of parchment paper into the crust and fill with pie weights or beans. Blind bake the crust at 400 F (200 C) for 15 minutes.
- Prepare the filling: Meanwhile the pie is baking, prepare the filling. In a large mixing bowl whisk together all of the filling ingredients until well combined.
- When the crust is finished blind baking, remove it from the oven and reduce the temperature to 350 F (170 C). Remove the parchment paper and the pie weights from the crust and pour the filling into the crust.
- Bake at 350 F (170 C) for 55-65 minutes, until the filling is just slightly jiggly in the middle. If the edges of the crust are browning too much you can wrap strips of foil around the edges to protect them. Transfer to a cooling rack and allow to cool for at least 2 hours before slicing.
- Store in the refrigerator for 3-4 days.