When it comes to Thanksgiving pies, pumpkin pie is king. It’s the favorite Thanksgiving dessert for 36% of all Americans.
Live in the west? Then 46% of your neighbors call it their favorite.
Over age 65? You take the cake with your love of pumpkin pie. 47% of seniors prefer pumpkin pie to all other desserts at Thanksgiving.
So, for a holiday that’s as American as mom and apple pie, we think you should look back another generation. You want a pumpkin pie that’s just like grandma makes it, and this one will not disappoint!
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp. granulated sugar
- 1/2 tsp. kosher salt
- 1 sticks cold, unsalted butter cubed into pea sized pieces
- 1/4 cup cold water
- 1 egg
- 1 tablespoon water
- 1 (15-oz.) can pumpkin puree
- 3 large eggs
- 1 ¼ cups packed dark brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup heavy cream
- 1. Add the dry crust ingredients into the work bowl of a food processor fitted with the S-blade. Pulse to combine. Add cubed butter and pulse until mixture resembles coarse cornmeal. Gradually add the cold water to the crust mix, pulsing until the dough starts to come together.
- 2. Turn the dough out onto a lightly floured work surface and press together. Wrap dough ball in plastic wrap and let rest in the refrigerator for at least 45 minutes.
- 3. Preheat oven to 375 deg. F.
- 4. On a lightly floured surface, roll dough into a 12-inch circle. Once large enough, carefully ease into a 9.5-inch pie dish (2" deep is best).
- 5. Trim the overhang to ½ inch beyond rim of pie plate, tucking the excess under itself with the folded edge even with the rim of the pie plate. Crimp dough evenly around the rim using your fingers.
- 6. Combine the lightly beaten egg with 1 tablespoon of water and gently brush over the crust edge ONLY. Line unbaked pie shell with parchment paper and fill with pie weights.
- 7. Pre-bake for 10-15 minutes until lightly golden around the edges, then remove parchment and pie weights. Bake empty for another 5-10 minutes until golden brown.
- 1. Whisk the pumpkin, eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and cream. Whisk until everything is well combined.
- 2. After removing the crust from the oven, pour the pumpkin filling into the warm pre-baked crust, only filling about ¾ of the way up the crust. Bake the pie until the center is almost set, about 60 minutes, checking every 5 minutes starting at 50 minutes. A small part of the center will be somewhat jiggly, but that's ok.
- 3. After 25 minutes of baking (or when edges become deeply golden), cover the edges of the crust with a pie crust shield or aluminum foil.
- 4. Transfer pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with pecans and pumpkin seeds if desired then serve with whipped cream if desired. Cover leftovers and store in refrigerator for up to 3 days.