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The Best Pumpkin Pie

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Prep Time 30 minutes
Cook Time 55 minutes
Resting Time and Cooling Time 1 hour
Servings 8 servings

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.