Pumpkin Pie

Pumpkin Pie


Flaky Pie Crust

  • 1 1/3 cups all-purpose flour
  • 1/8 teaspoon salt
  • 3 ounces cold cream cheese cut into small cubes
  • ½ cup 8 tablespoons cold unsalted butter, cut into small cubes
  • 1 ½ teaspoons orange juice
  • About 2-3 tablespoons ice water
  • 1 egg white lightly beaten

Pumpkin Filling

  • 3 large eggs
  • 1 large egg yolk
  • 1 15 ounce can 100% pure pumpkin
  • ¾ cup heavy cream
  • ¼ cup granulated sugar
  • 6 tablespoons light brown sugar
  • 2 tablespoons maple syrup
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter melted


Flaky Pie Crust

  • In a food processor, pulse flour, salt and cream cheese until small pea-sized pieces form.
  • Add butter and pulse until the butter breaks down into pea-sized pieces. Do not overmix.
  • Add orange juice and 2 tablespoons ice water and pulse until the mixture almost gathers into a ball. If mixture is too dry, add remaining tablespoon of ice water.
  • Pour out into a bowl. Form into a ball, wrap in plastic wrap, and flatten into a 1-inch disk. Chill for one hour.
  • Preheat oven to 375° F.
  • Roll dough out onto a floured surface and into a 12-inch diameter circle. The dough into a 9-inch pie pan. Crimp edges decoratively and place pan on a foil lined sheet pan.
  • Prick the bottom and sides of the crust with a fork. Line the crust with a piece of parchment paper and fill with raw beans to be used as pie weights. Bake about 15-20 minutes or until crust is lightly brown on edges.
  • Remove from the oven and remove beans and parchment.
  • Using a pastry brush, brush egg white all over crust to form a barrier to keep the bottom crust from getting soggy.
  • Return to oven for 5 more minutes. Remove from oven and set aside.

Pumpkin Filling and Assembly

  • Preheat oven to 400° F.
  • In a large bowl, whisk all filling ingredients until well blended.
  • Pour into crust. Bake pie on foil lined sheet pan for 40-50 minutes or until center of pie is only slightly jiggly. Filling will firm up as it cools.
  • Cool thoroughly. Chill for at least 2 hours.


Makes 1 10-inch pie