Classic Pumpkin Pie with Butter Crust

Makes 1 pie · 1/8 of a pie per serving

FOR THE BUTTER CRUST

FOR THE PUMPKIN FILLING

Steps

1. Step 1

   Make the crust: Whisk flour, 1 Tbsp. sugar, and salt in a large bowl. Cut the cold butter into ½-inch cubes, toss with the flour, then press and rub the pieces between your fingers until they are flattened into flakes the size of cornflakes, with plenty of loose flour still visible. Drizzle in the ice water a tablespoon at a time, tossing with a fork, until the dough holds together when squeezed but is not wet; you may not need all of it. Gather into a disk, wrap, and chill at least 1 hour or up to 2 days.

   • 1 ½ cupsall-purpose flour
   • ½ tspfine sea salt
   • ¾ cupcold unsalted butter
   • ⅓ cupice water

2. Step 2

   Roll and fit the crust: On a floured surface, roll the dough to a 13-inch round about ⅛ inch thick, lifting and turning it often so it does not stick. Roll it loosely onto the pin and unroll into a 9-inch pie plate, easing it into the corners without stretching. Trim to a 1-inch overhang, fold the edge under itself, and crimp. Freeze the shell for 20 minutes while you heat the oven to 375°F with a rack in the lower third.

3. Step 3

   Blind-bake: Line the frozen shell with parchment and fill with pie weights or dried beans, pressing them into the corners. Bake 25 minutes, then lift out the parchment and weights and bake another 12 to 15 minutes, until the crust is a deep golden brown all over and smells toasty; if the crimped edge darkens too fast, shield it with foil. This full bake is what keeps the crust crisp under the custard. Cool the shell on a rack while you make the filling, and lower the oven to 350°F.

4. Step 4

   Bloom the pumpkin: Melt butter in a wide skillet over medium heat. Add the 15 oz. pumpkin, cinnamon, ginger, nutmeg, cloves, and salt. Cook, stirring constantly, for 5 to 7 minutes, until the puree darkens slightly, thickens, and smells fragrant rather than raw. Scrape into a bowl and cool 10 minutes.

   • 2 tbspunsalted butter
   • 1 ½ tspground cinnamon
   • 1 tspground ginger
   • ¼ tspground nutmeg
   • ⅛ tspground cloves
   • ½ tspfine sea salt
   • 15 ozcanned pumpkin puree

5. Step 5

   Mix the custard: Whisk brown sugar into the warm pumpkin, then whisk in eggs one at a time until fully incorporated. Whisk in heavy cream, milk, and 1 tsp. vanilla until the mixture is completely smooth and glossy; a few flecks of spice are fine. If the mixture looks curdled at any point, stop and whisk until it comes back together before adding more.

   • ¾ cupdark brown sugar
   • 3 largeeggs
   • 1 cupheavy cream
   • ½ cupwhole milk

6. Step 6

   Bake the pie: Pour the custard into the cooled crust and smooth the top. Bake at 350°F for 45 to 55 minutes, until the perimeter is puffed and set and the center jiggles like set gelatin when you nudge the pan; a knife inserted 1 inch from the edge should come out clean. Do not bake until the center is firm — that is the mistake that makes pumpkin pie grainy. Cool completely on a rack, about 2 hours.

7. Step 7

   Chill and serve: Cover loosely and refrigerate at least 4 hours, preferably overnight; the custard firms and the spices mellow. Serve cold or just below room temperature, sliced with a hot, dry knife, with lightly sweetened whipped cream. Store leftovers covered in the refrigerator up to 4 days.

   • 1 cupheavy cream