Pumpkin Spice and Everything Nice

By Valerie Wang 

Fall has arrived! Ready to set the tone for the breezy, leaf-strewn season? Come along the quest to bake a delicious, mouth-watering pumpkin pie! Finding the perfect pumpkin pie recipe is more challenging than you think, but rest assured, you can finally share a guaranteed homemade favorite with your family and friends. Although pies require more effort than most desserts, your family’s, friends’, and your own stomach awaits the flavorful Fall classic. 

The Great Pumpkin Pie: this pie is rich in flavor, smooth in texture, and incredible taste. 

Preparation Time: 45 minutes

Cook Time: 65 minutes

Total Time: 125 minutes (not including crust-refrigeration) 

Serving: 8-10 people

Ingredients (pie crust):

• 2 and 1/2 cups all-purpose flour (spoon & leveled)
• 1 teaspoon salt
• 6 tablespoons unsalted butter (chilled and cubed)
• 3/4 cup vegetable shortening (chilled)
• 1/2 cup ice water

Instructions (pie crust):

1. Mix the flour and salt together in a large bowl. Add the butter and shortening.
2. Using a pastry cutter, or two forks, cut the butter and shortening into the mixture until it resembles a coarse meal (a pastry cutter makes this step very easy and quick).
3. Measure 1/2 cup of water in a cup. Add ice. Stir around. From that, measure 1/2 cup of water (since ice has slightly melted). Drizzle the cold water in, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon after every tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. 
4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours, up to 5 days, or freeze.

Ingredients (pumpkin pie):

• pie crust (full recipe makes 2 crusts)
• one 15oz can (about 2 cups) pumpkin puree
• 3 large eggs
• 1 and 1/4 cups packed light or dark brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin spice
• 1/8 teaspoon fresh ground black pepper
• 1 cup heavy cream
• 1/4 cup milk (any is fine)
• egg wash: 1 large egg beaten with 1 tablespoon milk

Instructions (pumpkin pie):

1. Make the pie crust (see above).
2. Pumpkin pie filling: whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, pumpkin spice, pepper, cream, and milk. Vigorously whisk until everything is combined.
3. Preheat oven to 375°F (190°C).
4. Roll out the chilled pie crust: remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans (you will need at least 2 standard sets of pie weights to fit). Make sure the weights/beans are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
5. Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up (use extra to make mini pies with leftover pie dough scraps if you’d like). Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly (that’s ok). After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
6. Once done, transfer the pie to a wire rack and allow it to cool completely for at least 3 hours. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.
7. Enjoy!