12 November

A pumpkin pie that will never, ever crack.

This year calls for a new pumpkin pie. One with a filling that sets glassy-smooth and will never crack, and a dough that won’t leave your counters (and sweater) with a film of flour.

 

INGREDIENTS

Pumpkin Sugar Pie

1/2 cup granulated sugar
1/2 cup all-purpose flour
1/2 cup packed dark brown sugar
1 cup whole milk
3/4 cup heavy cream
1 1/2 teaspoons vanilla extract
1/2 teaspoon fine sea salt
1 cup pumpkin puree
2 teaspoons pumpkin pie spice
one 9-inch pie crust (see below, or substitute your favorite crust, parbaked, brushed with egg wash, and cooled completely)

Press-In Cookie Crust

8 tablespoons unsalted butter, at room temperature
1/4 cup granulated sugar
1 large egg yolk (save the white for the egg wash in step 3)
1 teaspoon vanilla extract (optional)
1 3/4 cups all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon water

 

RECIPE

  1. Heat the oven to 375°F (190°C) with a rack in the lower third (preferably with a baking steel or stone on it).
  2. In a medium bowl, whisk the sugar and flour to combine. Add the brown sugar and mix to combine. Whisk in the milk, cream, vanilla extract, and salt, and mix just to combine—too much whisking will lead to lots of air bubbles that can linger on the surface of the custard after you transfer it to the crust. Gently whisk in the pumpkin puree and pumpkin pie spice until incorporated.
  3. Place the parbaked crust on a parchment-lined baking sheet and pour in the custard (pour any that doesn’t fit into a separate ramekin and bake). Bake until the filling appears set at the edges but is still jiggly in the center, 28 to 32 minutes. (In a deeper pan this can take much longer, even 45 minutes to an hour.) Cool to room temperature, then chill for at least 2 hours, or until ready to slice and serve.

PRESS-IN COOKIE CRUST

  1. In the bowl of a stand mixer fitted with the paddle attachment (or if you don’t have an electric mixer, feel free to mix in a bowl with a wooden spoon or silicone spatula), cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes. Add the egg yolk and vanilla, if using, and mix on medium speed to combine. Scrape the bowl well. Add the flour and salt and mix on low speed until fully incorporated, 45 seconds to 1 minute. Add the water and mix just until the dough is smooth, about 1 minute more. If the filling still looks dry or crumbly, you can add a few more drops of water until it holds together when pressed.
  2. Turn out the dough and use your fingers to press it evenly into the pan or pans—this crust will hold a shape if you crimp it, but it also looks nice just flattened evenly to the edges. Chill for at least 30 minutes, and up to overnight.
  3. Turn out the dough and use your fingers to press it evenly into the pan or pans—this crust will hold a shape if you crimp it, but it also looks nice just flattened evenly to the edges. Chill for at least 30 minutes, and up to overnight.

 

~Original Pumpkin Pie Recipe from Jeanne McDowell which you can view here.

TAGS: Desserts