½cup8 tablespoons cold unsalted butter, cut into small cubes
1 ½teaspoonsorange juice
About 2-3 tablespoons ice water
1egg whitelightly beaten
Pumpkin Filling
3large eggs
1large egg yolk
115 ounce can 100% pure pumpkin
¾cupheavy cream
¼cupgranulated sugar
6tablespoonslight brown sugar
2tablespoonsmaple syrup
1 ½teaspoonspumpkin pie spice
¼teaspoonground cloves
½teaspoonsalt
2tablespoonsunsalted buttermelted
Instructions
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.