Classic Pumpkin Pie with All-Butter Crust
Silky spiced custard in a flaky crust that stays crisp, thanks to a quick par-bake before the filling goes in.
- Prep
- 30 min
- Cook
- 1 hr 15 min
- Chill and cool
- 3 hr
- Total
- 4 hr 45 min
- Makes
- 8 slices
- Level
- Medium
The most common pumpkin pie complaint is a pale, soggy bottom. The fix is simple: bake the crust on its own for 20 minutes before you add the filling. It adds a step but gives you a crust that is golden and crisp under the custard.
For the filling we use brown sugar for a gentle caramel note, an extra egg yolk for richness, and a warm mix of cinnamon, ginger, nutmeg and cloves. Bake the pie a day ahead: the flavor gets better overnight and your oven is free for the turkey.
Method
Make the dough
Whisk the flour, sugar and salt in a bowl. Add the butter and rub or cut it in until the largest pieces are the size of peas. Drizzle in ice water a tablespoon at a time, tossing with a fork, until the dough holds together when squeezed. Flatten into a disk, wrap and refrigerate for at least 1 hour.
Roll and chill
Roll the dough into a 12-inch circle on a floured counter. Fit it into a 9-inch pie plate, trim to a ½-inch overhang, fold the edge under and crimp. Freeze for 20 minutes while the oven heats to 400°F (200°C).
Par-bake the crust
Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove the parchment and weights, and bake 5 minutes more until the bottom looks dry. Lower the oven to 350°F (175°C).
Mix the filling
In a large bowl, whisk together the pumpkin, brown sugar, eggs and yolk, evaporated milk, spices, salt and vanilla until completely smooth.
Bake
Pour the filling into the warm crust. Bake for 50 to 55 minutes, until the edges are set and the center still jiggles slightly when you nudge the pan, or reads 175°F on a thermometer. Shield the crust edge with foil if it browns too fast.
Cool
Cool on a rack for at least 2 hours. The center finishes setting as it cools. Serve at room temperature or chilled, with lightly sweetened whipped cream.
Tips for success
- Cracks happen when the pie overbakes. Pull it while the very center still wobbles.
- Short on time? A good store-bought refrigerated crust works; par-bake it the same way.
Storage and make-ahead
Once cool, cover and refrigerate for up to 4 days. The pie can be baked up to 2 days before Thanksgiving.
