Pumpkin Pie

Pumpkin Pie

Pumpkin Pie is rated 5.0 out of 5 by 5.
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Prep Time: 30 minutes
Cook Time: 105 minutes
Servings: 10

The traditional finale for a Thanksgiving dinner, pumpkin pie is the iconic fall dessert. Use decorative piecrust cutters to create leaves, acorns or other autumn shapes to top the pie for a dramatic finale to your Thanksgiving meal.

Ingredients:

  • 2 rolled-out rounds basic pie dough
  • 4 whole eggs plus 2 egg yolks
  • 2 1/2 cups (18 oz./560 g) pumpkin puree
  • 3/4 cup (6 oz./185 g) firmly packed light brown sugar
  • 1/2 cup (4 oz./125 g) 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. grated nutmeg
  • 1/4 tsp. ground cloves
  • 1 cup (8 fl. oz./250 ml) heavy cream
  • 1/3 cup (3 fl. oz./80 ml) milk
  • 1 1/4 tsp. vanilla extract
  • 1 Tbs. brandy
  • Lightly sweetened whipped cream for serving

Directions:

Transfer 1 of the dough rounds to a 9-inch (23-cm) deep-dish pie dish. Trim the edges, leaving a 1/2-inch (12-mm) overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Using a fork, gently prick holes in several places on the bottom of the crust.

Using decorative piecrust cutters or a sharp paring knife, cut out leaves or desired shapes from the remaining dough round.

In a small bowl, beat 1 of the eggs. Brush the edges of the piecrust with the beaten egg, then arrange some of the cutouts on the edges, pressing them gently so they adhere. (Save the remaining egg wash.) Refrigerate the baking sheet with the remaining cutouts until ready to bake.

Freeze the pie shell for 15 minutes.

Meanwhile, position a rack in the lower third of an oven. Place a baking sheet on rack and preheat the oven to 400°F (200°C).

Line the piecrust with parchment paper or aluminum foil and fill with pie weights. Place the pie dish on the preheated baking 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 the piecrust to a wire rack and let cool completely, about 30 minutes. (Leave the baking sheet in the oven.) Reduce the oven temperature to 375°F (190°C).



Meanwhile, make the filling: In a large bowl, whisk together pumpkin puree, brown sugar and granulated sugar. Add the flour, salt, cinnamon, ginger, nutmeg and cloves and whisk until smooth. Add the remaining 3 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 baking 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.

While the pie cools, bake the decorative cutouts: Brush the cutouts lightly with some of the remaining beaten egg. Bake until golden brown, 10 to 12 minutes. Transfer the baking sheet to the wire rack and let cool.

To serve, decorate the top of the pie with the decorative cutouts as desired. Cut into slices and serve each with a dollop of whipped cream on top. Serves 10.

Williams Sonoma Test Kitchen

Rated 5 out of 5 by from Best pumpkin pie ever I've baked pumpkin pie for 40 years using a favorite recipe but found this one a few years ago and will never use another one. It's simply the best. Use fresh baking pumpkin puree if you can find them for half the puree and pureed butternut squash for the other half. Trust me, it's a great combo. The squash is a little sweeter and denser than the pumpkin.
Date published: 2017-10-17
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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