Pumpkin Pie

Pumpkin Pie

Pumpkin Pie is rated 5.0 out of 5 by 4.
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Prep Time: 25 minutes
Cook Time: 95 minutes
Servings: 10 Serves 8 to 10.
The perfect pie begins with the perfect crust—one that is tender and flaky. Cutting the butter into the flour mixture is a key step. The butter must be cold and hard; if it warms up and softens, the flour will absorb it, become sticky and yield a dense, tough crust. We recommend mixing the ingredients in a food processor. It allows you to work quickly so the butter doesn't have a chance to soften. And by running the machine in short pulses, the processor won't heat up and melt the butter.

Ingredients:

For the dough:

  • 1 3/4 cups all-purpose flour
  • 3/4 tsp. salt
  • 3 tsp. sugar
  • 12 Tbs. (1 1/2 sticks) cold unsalted butter,
       cut into 1/2-inch pieces
  • 4 1/2 to 6 Tbs. ice water
  • 1 egg, lightly beaten  

For the filling:

  • 2 1/2 cups pumpkin puree (from about
     1 1/2 cans, each 15 oz.)
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 Tbs. plus 1 tsp. all-purpose flour
  • 1/2 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. ground cloves
  • 3 whole eggs plus 2 egg yolks
  • 1 cup heavy cream
  • 1/3 cup milk
  • 1 1/4 tsp. vanilla extract
  • 1 Tbs. brandy
  • Lightly sweetened whipped cream for serving

Directions:

To make the dough, in the bowl of a food processor, combine the flour, salt and sugar and pulse to blend. Add the butter and process in short pulses until the mixture resembles coarse meal. Add 3 Tbs. of the ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition.

Turn the dough out onto a work surface. Cut off one-third of the dough and shape into a disk. Shape the remaining two-thirds of the dough into a disk. Wrap the disks separately with plastic wrap and refrigerate for at least 1 hour.

Position a rack in the lower third of an oven. Place a cookie sheet on the rack. Preheat to 400°F.

Remove the dough from the refrigerator and let stand for 5 minutes. Place the large dough disk between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round about 1/8 inch thick. Brush off the excess flour. Transfer the dough to a 9-inch deep-dish pie dish and fit the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Using a fork, gently poke holes in several places on the bottom of the crust.

Place the small dough disk between the same 2 sheets of waxed paper, flouring the paper if needed, and roll out the dough to 1/8 inch thick. Using a 1 1/2-inch leaf cutter, cut out about 32 small leaves. Brush the edges of the piecrust with the beaten egg, then arrange the leaves on the edges. Cover with plastic wrap and freeze for 15 minutes.

Line the piecrust with parchment paper or aluminum foil and fill with pie weights. Place the pie dish on the preheated cookie sheet and bake for 15 minutes. Remove the parchment and weights and bake until the crust is light golden brown, about 5 minutes more. Transfer to a wire rack and let cool completely, about 30 minutes. Reduce the oven temperature to 375°F.

Meanwhile, make the filling: In a large bowl, whisk together the pumpkin puree, brown sugar and granulated sugar. Add the flour, salt, cinnamon, ginger, nutmeg and cloves and whisk until smooth. Add the eggs and egg yolks and whisk until combined. Add the cream, milk, vanilla and brandy and whisk until smooth. Pour the filling into the cooled piecrust.

Place the pie dish on the preheated cookie sheet. Bake until the filling is set, about 1 hour and 15 minutes, covering the edges of the crust with foil if they get too brown. Transfer the pie dish to the wire rack and let the pie cool completely, about 4 hours, before serving. Accompany each slice with a dollop of whipped cream.

Serves 8 to 10.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Best pumpkin pie recipe ever I found this recipe in the Williams-Sonoma catalog a few years back, tried it the first year and have never looked at another recipe. It's that good! My son looks forward to this every year; I'll eat it and I don't even like pumpkin pie. I use a store bought crust, I don't add the brandy because you can't buy alcohol at grocery stores here and I'm not going to make a special trip to the liquor store. The right mix of spices gives this pie a rich, complex flavor. Gotta go, about to bake up a pie for Thanksgiving tomorrow!
Date published: 2016-11-23
Rated 5 out of 5 by from The Best I've Tried I've tried several different recipes for fillings and pie dough in anticipation of Thanksgiving this year, and by far this is the best of the lot. One trick I discovered for keeping the custard from cracking is to run your clean fingertip through it in concentric circles right after pouring the filling into the pie shell. That way, if it does crack, the cracking is minimal and just appears as a thin separation along one of the circles you "drew." This had a fine mix of spices that kept it from being one note and balanced the sweetness. This is the one I'll be making from now on. Pumpkin pie is my father's favorite, and he said this is the best one he's ever had.
Date published: 2015-11-18
Rated 5 out of 5 by from Love the pie... The filling is darker than the store one but definitely more delicious. My husband loved it. Pumpkin Pie is not my first option to eat but this is definitely an excellent recipe.
Date published: 2014-10-27
Rated 5 out of 5 by from Perfect Pumpkin Pie This pie is perfect. I used the Emilie Henry pie dish and the Williams Sonoma pie crust cutters which really make it present well. I added 1 tbsp of good bourbon to the recipe for an extra kick of spice and it was a success! I also left out the egg yolks because I didn't have anything to do with the egg whites. I added an extra whole egg in place of the yolks. Everyone loved it, will make again, and highly recommend!
Date published: 2013-09-03
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