- 1-1/4 cups all-purpose flour
- 2-1/4 teaspoons sugar
- 1/4 teaspoon salt
- 1/3 cup cold unsalted butter
- 1 tablespoon plus 1-1/2 teaspoons shortening
- 2 to 4 tablespoons cold water
- 1-1/2 cups heavy whipping cream
- 1/2 cup whole milk
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 4 egg yolks
- 1/2 cup sugar
- 1 can (15 ounces) solid-pack pumpkin
- 1 teaspoon vanilla extract
- 3 tablespoons turbinado (washed raw) sugar or granulated sugar
- In a large bowl, combine the flour, sugar and salt. Cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1 hour or until easy to handle.
- Roll out pastry to fit a metal 9-in. pie pan. Transfer pastry to pie pan. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- In a large saucepan, heat the cream, milk, cinnamon, salt, nutmeg, ginger and cloves until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream mixture from the heat; stir a small amount of hot mixture into egg yolk mixture. Return all to the pan, stirring constantly. Stir in pumpkin and vanilla. Pour into pie shell.
- Bake at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
- If using a creme brulee torch, sprinkle with turbinado sugar. Heat sugar with the torch until caramelized. If broiling the pie, place pie on a baking sheet. Sprinkle with turbinado sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers. Yield: 8 servings.
Reviews for Holiday Pumpkin Pie
Sort By :
This was just plain nasty; sorry I wasted the ingredients on it.
Quite happy with your recipe, and it's ingredients as they are. May I just say "Go Southeast High" - My school in Lincoln. Now in Palm Springs CA area.
This is far too heavy. It needs the whole egg to lighten it up. More like a thick pudding and not a pie filling. It also needs twice the amount of each spice except for the cloves or the cinnamon. We prefer using the origina Carnation condensed low fat milk give a lovely light texture. We also use Splenda in some of the pies and regular sugar in others. Both seem equal in the product texture.We will stick with our usual and I make 8 just for Thanksgiving dinner.Enjoy Thanksgiving which ever pie you make; but enjoy PUMPKIN all year round...afterall...it is a vegetable