Last updated on December 9th, 2020.
This Pumpkin Pie is what Thanks Giving is all about. A Tender and flaky crust filled with smooth and spicy pumpkin filling and topped with whipped cream.
Pie is my absolute favorite dessert. And pumpkin pie is my absolute favorite pie.
But, that was not always the issue. I tasted pumpkin pie (and pie) for the first time at a restaurant shortly after moving to the states. It was NOT good. It was more like pumpkin puree served on a soggy pumpkin crust.
Well, thankfully things have changed drastically when I bought Rose Levy Beranbaum’s book The Pie and Pastry Bible.
I kid you now when I say that her pumpkin pie recipe is nothing but pure pie perfection. Firstly, the texture is so smooth and creamy that even when I over baked it, it was just as smooth and creamy. Secondly, the flavor is on point. The perfect amount and combination of spices to highlight the pumpkin flavor. There is no pumpkin overload here.
What Ingredients Are In This Pumpkin Pie:
- Pie crust for 9″ pie shell. I always like to double the amount of pie crust I am making. This way I will have the option to use a larger or deeper pie pan and also, enough pie crust to make pie crust decorations. There are some scraps but a very limited amount.
- Ginger snaps cookies
- Pumpkin puree.
- Brown light sugar
- Ground ginger
- Heavy cream
How To Make This Pumpkin Pie Recipe:
First, get your pie crust ready in the pie pan, then back in the refrigerator to cool while you make the filling. You can use the recipe below, your favorite recipe, and also check out THIS full tutorial for the perfect pie crust.
Now, for the filling. The first step is combining the pumpkin puree, sugar, spices and salt and cook over medium-low for about 4-5 minutes. This way we will bring the flavors of the pumping and spice together and reduce some of the liquids.
Next, into the food processor we go. Smoothing it all while adding the cream, milk and eggs.
When it is time to bake, remove the pie shell from the refrigerator and sprinkle the pecans/ginger snaps then press it into an even layer using the back of a spoon. This extra layer will add some texture and flavor to the pie and will also act as a barrier between the crust and the filling. (so long soggy crust)
Baking and Cooling the Pie:
Bake the pie at the lowest oven rack on top of a baking sheet.
Now, this pie is a custard pie much like cheesecake which means the pie will cook as it cools so make sure to turn the oven off when the center (about 1.5″ from the edges) still giggles. And leave the pie in the oven to cool for 4-6 hours. Over baking or removing the pie too soon will crack the top.
If it cracks, who cares? I promise it will still be delicious and you can cover up with some pie crust leaves and/or whipped cream.
Storing the pie:
The pie can be stored at room temperature for up to 12 hours. If added whipped cream, refrigerate within 3 hours.
Here are some more fun recipes you might enjoy:
Also, don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!
Lastly, did you like this recipe and inspiring? Then save THIS PIN to your fall or baking boards.
For the Crust
- 1 Stick Butter 8 0z
- 1 1/2 Cup Pastry Flour/ Bleach all-purpose flour (184 Grams /6.5 oz ) To make your own pastry flour, see notes
- 1/4 Tsp Salt
- 1/8 Tsp Baking powder
- 2 1/2 to 3 1/2 TBLS Ice water (37-52 grams/ 1.3 to 1.7 oz)
- 1 1/2 Tsp Cider Vinegar (7 grams/ 0.25 oz)
For the Filling
- 4 2 Inch Gingersnaps (28 grams/1 oz)
- 1/4 Cup Pecan Halves (28 grams/1 oz)
- 1 Can Pumpkin Puree, unsweeten (425 grams/ 15 oz)
- 3/4 Cup Light Brwon Sugar (163 grams/5.75 oz)
- 2 Tsp Ground Ginger
- 1 1/2 Tsp Cinnamon
- 1/2 Tsp Salt
- 2/3 Cup Milk (160 grams/5.6 oz)
- 2/3 Cup Heavy Cream (153 grams/ 5.5 oz)
- 3 Large Eggs
- 1/2 Tsp Pure Vanilla Extract
To make the Crust
Divide the butter into two parts:
5 Tblsp – Cut into 3/4 inch cubes, place in the refrigerator, for at least 30 minutes
3 Tblsp – Cut into 3/4 inch cubes, place in the freezer for at least 30 minutes.
Place the flour with the salt and B.Powder in a bowl of a standing mixer using the paddle attachment mix on low speed for a few seconds.
Add the first large amount of butter into the flour mixture and mix until the butter is peas size.
Continue with the smaller amount of butter and mix for about 30 seconds.
Add 2 1/2 TBS of ice water and the cider vinegar than turn off the mixer and continue to mix with your hand just until the dough comes together and can be formed into a disk.
Warp the dough with plastic food wrap and place it in the refrigerator for an hour or overnight.
When ready, roll the pastry into 1/8 inch thick or less and large enough to cut a 13-inch circle.
Transfer the pastry to the pie pan and cut the excess dough, use it to cut the leaves. If you choose to create a different design, tuck the excess dough under itself and form the preferred design.
Place the pastry in the refrigerator while you make the filling.
Preheat the oven to 375F. Set an oven rack on the lowest level and place a cookie pan (or plan to bake on the oven floor).
Process the gingersnaps and pecan until finely ground and layer the mix over the bottom of the pie crust pressing them into the dough using the back of a spoon going about 1/2 inch up the sides.
In a small heavy saucepan, stir together the pumpkin puree, sugar, spices and salt and cook over medium heat. When simmering, reduce to low heat and keep stirring for 3-5 minutes until thick and shiny.
Add the mixture to the food processor and process for 1 minute. Pour the milk, heavy cream, and eggs one at a time. Add the Vanilla extract
Pour the mixture into the pumpkin shell and set it on the cookie sheet.
Bake the pie for 50-60 minutes or until the sides of the filling is puffed and the center shakes like Jelly when moved.