Pumpkin Pie with Whipped Cream and Cinnamon
- Level: Easy
- Yield: 6 to 8 servings
- Nutritional Analysis Per Serving (1 of 8 servings): Calories 797, Total Fat 50 g, Saturated Fat 30 g, Carbohydrates 78 g, Dietary Fiber 3 g, Sugar 30 g, Protein 11 g, Cholesterol 234 mg, Sodium 589 mg
- Total: 3 hr 35 min (includes chilling, freezing and cooling times)
- Active: 50 min
Crust:
- 1/2 cup plus 1 tablespoon cold water
- 1 1/2 tablespoons apple cider vinegar
- 3 3/4 cups all-purpose flour, plus extra 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
Filling:
- 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
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Special equipment:
a food processor (optional); a pizza stone (optional); pie weights (optional)
- For the crust: Chill water and vinegar in a liquid measuring cup in the fridge (or freezer) until very cold. In a large bowl or food processor, mix flour, sugar, and salt. Add chilled, cubed butter and blend by handflattening into sheetsor pulse until mostly crumbly (larger butter pieces are okay). Drizzle in cold water-vinegar mix and combine just until dough forms, adding drops of water if dry. Divide dough in half on a clean surface, shape into discs. Use one for this pie; save the other. Refrigerate 30 minutes. Pro tip: This foolproof crust yields flaky perfectionyour guests will rave!
- Position rack in lower third of oven (add pizza stone if using) and preheat to 425F. On floured surface, roll one dough disc into a 12-13 inch circle. Roll confidently; it's easier than you think!
- Fit into 9 1/2-inch pie plate, trim excess leaving 1/2-inch overhang, fold under, and crimp edges. Prick bottom with fork. Freeze 15 minutes. Line with parchment, fill with beans or pie weights; bake 15 minutes. Remove parchment/weights; bake until pale, 3-5 minutes more. Reduce oven to 375F.
- For the filling: In heavy pot, simmer pumpkin, sugars, maple syrup, and salt over medium-high until glossy and caramelized, 10-15 minutes, stirring. Reduce to medium-low; whisk in cream and milk. Temper eggs in heatproof bowl with hot mixture ladles, whisking vigorously. Combine into pot with cinnamon, nutmeg, and vanilla; whisk smooth. Pour into crust; bake until edges set but center jiggles slightly, 30-40 minutes (internal temp 175F). Cool completely. Top with fresh whipped cream and cinnamon dust. Indulge in warm, spiced comfortthis pie captures fall's essence and vanishes fast!
