The Perfect Pumpkin Pie Recipe
Total Time
1 hr 25 mins
Prep Time
30 mins
Cook Time
55 mins
Rating
4.66 out of 5 stars
(35)
Ingredients
8 servings
- For the Pie Crust:
- 1¼ cups (163 g) all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 6 tablespoons (85 g) cold unsalted butter, cut into ¼-inch slices
- ¼ cup (46 g) vegetable shortening, cold, cut into two pieces
- 2 tablespoons vodka, cold
- 2 tablespoons ice water
- For the Pie Filling:
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 3 eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 15 ounce canned pumpkin
- 1 cup drained candied yams, from 15-ounce can
- ¾ cup (149 g) granulated sugar
- ¼ cup (78 g) maple syrup
- 2 teaspoons grated fresh ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
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Preparation
Step 1
Make the Pie Crust: Process ¾ cup flour, sugar, and salt in a food processor until combined, about two 1-second pulses. Add the butter and shortening and process until dough just starts to collect in uneven clumps, about 10 seconds. Scrape the bowl with a spatula and redistribute dough around the blade. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed and the mass of dough has been broken up, 4 to 6 quick pulses. Transfer the mixture to a medium bowl.
Step 2
Sprinkle vodka and ice water over the mixture. Use a spatula to mix, pressing down on the dough until it is slightly tacky and sticks together.
Step 3
Roll out on a floured surface to a 12-inch circle. Transfer to a 9-inch pie plate, leaving a 1-inch overhang on each side. Ease the dough into the plate, dust off excess flour, trim the edge to overhang by 1 inch, fold the overhang under itself, flute or press against the rim. Wrap with plastic and refrigerate for at least 2 hours.
Step 4
Blind Bake Crust: Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line the pie dough with foil, fill with sugar, and bake for 40 minutes. Remove the foil and sugar.
Step 5
Adjust oven rack to lowest position, place a rimmed baking sheet on the rack, and increase the oven temperature to 400 degrees F.
Step 6
Prepare the Pie Filling: Whisk cream, milk, eggs, yolks, and vanilla in a bowl. Combine pumpkin, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in a saucepan; bring to simmer over medium heat. Simmer and mash yams, stirring constantly until thick and shiny, 10 to 15 minutes.
Step 7
Remove from heat and whisk in the cream mixture. Strain through a fine-mesh strainer into a bowl. Rewhisk and transfer to the prebaked pie shell.
Step 8
Bake the Pie: Bake pie on a rimmed sheet for 10 minutes. Reduce oven to 300 degrees F and bake until edges are set and the center looks firm but jiggles slightly, 20 to 35 minutes longer. Cool on a wire rack for 2 to 3 hours. Serve with whipped cream. Store leftovers in the refrigerator for up to 3 days.
Step 9
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Chef's notes
Make sure you use pumpkin puree, not pumpkin pie filling.
If you can’t find candied yams, canned yams or sweet potatoes in syrup will work, or you can use all pumpkin.
The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Bake the pie the day before serving. Refrigerate overnight, then bring to room temperature before serving.
I love pumpkin pie topped with fresh whipped cream, vanilla ice cream, or cinnamon ice cream.
Store leftover pumpkin pie covered in the refrigerator for up to 3 days.
