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Pumpkin Pie

Name: Pumpkin Pie
Prep time: 30 min
Cook time: 1 h
Total time: 4 h
Yield: One 9-inch pie (8 servings)
Cuisine: American
Ingredients: 150 g / 1 1/4 cups all-purpose flour; 3 g / 1/2 tsp table salt; 113 g / 1/2 cup unsalted butter, very cold, cubed; 57 g / 1/4 cup ice water, add gradually; 425 g / 15 oz pumpkin puree, 1 can, not pie filling; 160 g / 3/4 cup packed brown sugar; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 3 g / 1/2 tsp table salt; 100 g / 2 large eggs; 14 g / 1 egg yolk; 340 g / 1 1/2 cups heavy cream

A silky, warmly spiced pumpkin custard in a flaky butter crust.

Makes: One 9-inch pie (8 servings) · Pan: 9-inch pie plate · Oven: 425 °F, then 350 °F (220 °C, then 175 °C)

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Ingredients

Volume	Grams
Flaky single crust
1 1/4 cups all-purpose flour	150 g
1/2 tsp table salt	3 g
1/2 cup unsalted butter, very cold, cubed	113 g
1/4 cup ice water, add gradually	57 g
Filling
15 oz pumpkin puree, 1 can, not pie filling	425 g
3/4 cup packed brown sugar	160 g
1 tsp ground cinnamon	—
1/2 tsp ground ginger	—
1/4 tsp ground nutmeg	—
1/4 tsp ground cloves	—
1/2 tsp table salt	3 g
2 large eggs	100 g
1 egg yolk	14 g
1 1/2 cups heavy cream	340 g

Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.

Method

For the crust, whisk the flour and salt, then cut in the cold butter until the largest pieces are pea-sized. Sprinkle in ice water a tablespoon at a time, tossing with a fork, just until the dough holds together when squeezed. Shape into a disk, wrap, and chill at least 1 hour.
Roll the dough into a 12-inch circle, fit it into the pie plate, crimp a high edge, and chill 15 minutes. Heat the oven to 425 °F.
Whisk the pumpkin, brown sugar, spices and salt until smooth. Whisk in the eggs and yolk, then the cream.
Set the crust on a sheet pan and pour in the filling.
Bake 15 minutes, then lower the oven to 350 °F and bake 35–45 minutes more, until the edges are set and the center jiggles slightly.
Cool completely on a rack, at least 2 hours, then refrigerate.

Tips

An overbaked pumpkin pie cracks; pull it while the center still wobbles.
Blind-bake the crust first if you like a crisper bottom.

Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.

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