Pumpkin pie is a Thanksgiving must. This recipe is for a super pumpkin-y pie that is from a Boston Bakery called Flour Bakery. A good friend of mine has been making this pie for years and I don’t know why it just dawned on me to ask for the recipe. Among my group of friends, it is the most sought-after recipe and every year, everyone looks forward to having this. The filling is made from three different kinds of milk, whipping cream, evaporated milk and condensed milk. The crust is a super flaky butter and shortening crust I have been using for years but originally from King Arthur’s Pie Crust recipe that pairs perfectly with the filling. Of course, this is best served with a nice dollop of whipped cream or a scoop of vanilla ice cream. If you are looking for a different pie recipe this year, try this one.
The Best Pumpkin Pie
Ingredients
All Butter Pie Crust (makes 2)
- 2 ½ cups (325 grams) all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1 cup (230 grams) very cold butter cut into cubes
- 4-8 tablespoons cold water
Filling
- 1 16 ounce can pumpkin purée
- 2/3 cup packed light brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- Pinch of ground cloves
- 1/2 teaspoon kosher salt
- 1/2 cup plus 2 tablespoons sweetened condensed milk
- 2/3 cup evaporated milk
- 3 eggs
- 1 egg yolk
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Topping
- Whipped cream
- Cinnamon
Instructions
Make Pie Crust
- Mix dry ingredients, flour, sugar and salt together in a large clean bowl.
- Add your cubed cold butter and you a pastry cutter to cut the butter in until a small crumb is formed. Alternatively you can place all dry ingredients and butter into a food processor and pulse initial. corse crumb is formed.
- Carefully add water, 4 tablespoons, then one tablespoon at a time until he dough comes together. You do not want it to be soggy to try your very best not to add more than 8 tablespoons.
- Finally on a clean surface pour out dough and divide into to. Form the two pieces into disks and wrap in plastic wrap.
- Place in fridge for an hour until ready to use.
- When ready to use remove a single pie dough from fridge and roll out on a lightly floured surface and place in a clean pie bowl.
- Crimp edges into the edges into the bowl and trim any excess edges.
- If this is prepared ahead of time I like to keep in the fridge until ready to use.
- The second pie crust can be used right away for a second pie or will keep in the fridge for 2 days. Alternatively, you can freeze for up to a month and thaw before use.
Make Filling
- Combine pumpkin puree and brown sugar in a saucepan and cook on low to medium heat for 40-45 minutes until the mixture becomes very thick and dark. Let cool slightly for about 10 minutes and mix in spices (ginger, cinnamon, nutmeg, cloves and salt).
- Preheat oven to 350°F.
- Add in evaporated milk and condensed milk. Mix together eggs, egg yolk, cream and vanilla and pour this milk-egg mixture into pumpkin mixture.
- Use whisk and make sure filling is smooth, may require you to whisk for at least 3 minutes vigorously.
- Pour pumpkin filling into 9-inch prepared pie plate with uncooked pie crust.
- Bake for 50-60 minutes in preheated oven, or until the custard is just set. The edges of the custard will puff up a little and the centre should still have a little wiggle to it.
- Let cool for at least 2 hours and serve at room temp or chilled. Pie tastes just as good the next day. Store in an airtight container in refrigerator.
