Yes, yes, I know I missed the Thanksgiving deadline with this one, but isn’t there some Christmas song that talks about passing around the coffee and the pumpkin pie? And that’s coming up, right? So make this for Christmas instead, or your grandma’s birthday (you know pumpkin pie is her favorite), or as a reward for making it through the Thanksgiving holiday without killing any of your relatives. Or just make it because it is freakin’ awesome.
Last year I went all homesteader and cooked an entire pumpkin and pureed it.
But I’ve got to say I was a little disappointed. It wasn’t very pumpkiny and a little watery to boot. I’m willing to be convinced otherwise, but I think this is one instance where I prefer the canned over fresh.
This is my Mom’s recipe and I always make it in my Grandma’s pie plate.
This pie has all the requisite spices, cinnamon, ginger, nutmeg, and cloves, plus rich half-and-half that makes it super silky and creamy. Simple, delicious, perfect.Print
Mom’s Pumpkin Pie
- Yield: 1 (9-inch) Pie 1x
For the Crust:
- 1 1/2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 stick cold unsalted butter, cubed
- 4–6 tablespoons ice water
- 1 large egg, beaten
For the Filling:
- 1 (15-ounce) can pumpkin puree
- 1 cup half-and-half
- 3 large eggs
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- Seeds from 1 vanilla bean, or 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- pinch ground cloves
- Whipped Cream, for serving
For the Crust:
- Combine flour, sugar, and salt in a medium bowl. Add butter pieces and toss to coat in flour. Using a pastry cutter, cut butter into flour until the pieces are the size of small peas.
- Sprinkle 4 tablespoons of ice water over flour mixture then use your hands to moisten the flour. Let the flour fall through your fingers, but avoid overly squeezing or pressing too hard. Gently squeeze a handful of dough, if it crumbles apart and does not hold together add a couple more tablespoons ice water and gently toss to moisten.
- Squeeze again, if dough easily holds together, gather all in a ball and wrap in plastic wrap. Press down to create a flat disk and refrigerate at least 1 hour.
- Heat oven to 425°F and arrange a rack in the bottom of the oven. Place a baking sheet in the oven while it is heating. Roll out dough on a lightly floured surface to about 1/8-inch thick. Line a 9-inch pie plate with the dough and trim off excess, leaving a 1-inch border. Decoratively pinch edges together and prick all over with a fork.
- Line crust with parchment paper and fill with pie weights or dried beans. Place on the hot baking sheet and bake for 15-20 minutes or until golden on the edges. Remove parchment paper and beans and brush with beaten egg. Continue baking until bottom is lightly golden, about 5-10 more minutes. Transfer to a cooling rack to cool slightly and turn oven down to 350°F.
For the Filling:
- Combine all filling ingredients in a large bowl and whisk until smooth. Place crust back onto the baking sheet and pour filling into pie crust. Bake for 50-60 minutes or until just set and slightly puffed on the edges.
- Cool on a rack for at least 3 hours before serving. Can be made a day in advanced; let cool completely, cover with plastic wrap and refrigerate. Can be served cold, or room temperature with whipped cream.