The sweetened condensed milk adds a decadent richness to the custard. And this pumpkin pie recipe features the perfect combination and ratio of spices, which really highlight the flavors of the pumpkin. This is part of BA’s Best, a collection of our essential recipes.
Provided by: SmallRecipe.com
Yield: Makes one 9″ pie
|1 tablespoon sugar|
|1½ teaspoons kosher salt|
|2 cups all-purpose flour, plus more for surface|
|5 tablespoons chilled unsalted butter, cut into pieces|
|3 tablespoons chilled lard or vegetable shortening|
|1 tablespoon apple cider vinegar|
|1 large egg, beaten to blend|
|⅓ cup sugar|
|1 teaspoon ground cinnamon|
|¾ teaspoon kosher salt|
|½ teaspoon ground ginger|
|¼ teaspoon ground cloves|
|¼ teaspoon ground nutmeg|
|2 large eggs plus 1 large egg yolk, room temperature, beaten to blend|
|2 cups unsweetened pumpkin purée|
|⅔ cup sweetened condensed milk|
|⅓ cup heavy cream|
|2 tablespoons maple syrup|
|2 teaspoons vanilla extract|
|Whipped cream (for serving)|
- Pulse sugar, salt, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).
- Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Flatten into a 6″-wide disk. Wrap with plastic wrap and chill at least 1 hour.
- Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14″ round. Transfer to a 9″ pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1″ overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.
- Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Brush inside of crust (not the crimped edges) with egg wash and continue to bake until crust is set and beginning to lightly brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.
- Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months. Crust can be baked 1 day ahead; tightly wrap and store at room temperature.
- Preheat oven to 325°. Whisk sugar, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl until no clumps remain. Add eggs, pumpkin, condensed milk, cream, maple syrup, and vanilla and whisk until smooth. Pour into cooled crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 60–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with whipped cream.
- Do Ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature.
What to do with Apple and pumpkin muffins?
These apple and pumpkin muffins are great for breakfast, dessert or an after-school snack. —Beth Knapp, Littleton, New Hampshire We love the combination of classic fall fruits in this cake.
What goes well with pumpkin for a Thanksgiving dinner?
A combination of ricotta, mascarpone and pumpkin creates a lighter cheesecake and an ideal landing place for the tart fruit. Spice up chocolate chip cookies with pumpkin puree, cinnamon, ginger, nutmeg and cloves. This amazing mash-up holiday pie will be the star of your Thanksgiving (sorry, turkey).
How do you make the best pumpkin pie?
A sprinkling of sugar and a drizzle of heavy cream aids the cause. Puréed with more heavy cream, eggs and spices, roasted butternut squash makes for the best pumpkin pie you’ve ever had, no pumpkins required. Precooking the apple slices helps stabilize them, so they don’t dissolve into a saucy heap.
Was apple pie served at the first Thanksgiving?
Although it’s doubtful that apple pie was served at the first Thanksgiving feast, the tradition of apple pie baking was brought to America with the colonists, who planted apple trees when they arrived. The earliest apple pie recipes were similar to what we still make today — sugared, seasoned apples baked in a crust.