Classic Pumpkin Pie

1 hours 0 mins Prep Time

55 mins Cook Time

Written By

Nadia Boachie

Pumpkin pie is a Thanksgiving must. This recipe is for a super pumpkin-y pie that is from a Boston Bakery called Flour Bakery. A good friend of mine has been making this pie for years and I don't know why it just dawned on me to ask for the recipe. Among my group of friends, it is the most sought-after recipe and every year, everyone looks forward to having this. The filling is made from three different kinds of milk, whipping cream, evaporated milk and condensed milk. The crust is a super flaky butter and shortening crust I have been using for years but originally from King Arthur's Pie Crust recipe that pairs perfectly with the filling. Of course, this is best served with a nice dollop of whipped cream or a scoop of vanilla ice cream. If you are looking for a different pie recipe this year, try this one.

Ingredients

Crust

1 1/2 cups (180 grams) all-purpose flour
1/2 teaspoon salt
4 tablespoons (46 grams) shortening
5 tablespoons (71 grams) unsalted butter, frozen
4 to 5 tablespoons (58 grams to 71 grams) ice water

Filling

1 x16 ounce can pumpkin purée
2/3 cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
Pinch of ground cloves
1/2 teaspoon kosher salt
1/2 cup plus 2 tablespoons sweetened condensed milk
2/3 cup evaporated milk
3 eggs
1 egg yolk
3/4 cup heavy cream
1/2 teaspoon vanilla extract

Topping

Whipped cream
Cinnamon

Directions

Crust

9 Steps

Step 1

Whisk dry ingredients into bowl (flour and salt).
Step 2

Add in shortening and mix until mixture is crumbly.
Step 3

Using a box grater, grate the butter using the large holes into the flour mixture, and work it in roughly with your fork, a pastry cutter or a mixer. The butter will be evenly distributed but will be in visible pieces which is good.
Step 4

Add 3 tablespoons of water and toss until mixture starts coming together.
Step 5

Add up to 2 more tablespoons of water if necessary but dough should be crumbly but still come together.
Step 6

Shape dough into a disk and cover in plastic wrap.
Step 7

Refrigerate for at least 2 hours.
Step 8

When ready to roll out dough, remove for 15 minutes prior to rolling, and roll into a 12-inch circle for a 9-inch pie.
Step 9

Line your pie plate, place in fridge while making filling.

Filling

7 Steps

Step 1

Combine pumpkin puree and brown sugar in a saucepan and cook on low to medium heat for 40-45 minutes until the mixture becomes very thick and dark. Let cool slightly for about 10 minutes and mix in spices (ginger, cinnamon, nutmeg, cloves and salt).
Step 2

Preheat oven to 350°F.
Step 3

Add in evaporated milk and condensed milk. Mix together eggs, egg yolk, cream and vanilla and pour this milk-egg mixture into pumpkin mixture.
Step 4

Use whisk and make sure filling is smooth, may require you to whisk for at least 3 minutes vigorously.
Step 5

Pour pumpkin filling into 9-inch prepared pie plate with uncooked pie crust.
Step 6

Bake for 50-60 minutes in preheated oven, or until the custard is just set. The edges of the custard will puff up a little and the centre should still have a little wiggle to it.
Step 7

Let cool for at least 2 hours and serve at room temp or chilled. Pie tastes just as good the next day. Store in an airtight container in refrigerator.