Elevate Your Thanksgiving with a Show-Stopping Pumpkin Pie
A Twist on Tradition
What’s Thanksgiving without a slice (or two) of pumpkin pie? This year, take your dessert game to the next level with a unique spin on the classic recipe. By infusing the crust with warm spices and using a generous amount of half-and-half, this pie boasts a silky texture and allows the pumpkin flavor to shine.
Plan Ahead
Before you start baking, make sure you have the necessary tools, including pie weights (or dried beans as a substitute). Take a few minutes to review our pie crust tips, and plan to make the pie up to a day in advance. Serve chilled or at room temperature, paired with a scoop of Vanilla Bean Ice Cream or a steaming Irish Coffee.
The Perfect Crust
To create the perfect crust, combine 1 1/2 cups of all-purpose flour, 1 tablespoon of granulated sugar, and a blend of warm spices (cinnamon, nutmeg, salt, and cloves) in a medium bowl. Add 8 tablespoons of cold unsalted butter and mix until the dough comes together in pea-sized pieces. Gradually add 4 to 5 tablespoons of ice water, being careful not to overwork the dough.
A Delightful Filling
In a separate bowl, whisk together 1 can of pumpkin purée, 1 cup of half-and-half, 3 large eggs, and a blend of brown and granulated sugars, vanilla extract, ground ginger, and salt. Pour the mixture into the prepared crust and bake until set in the middle and puffed at the edges.
Beverage Pairing
Elevate your dessert experience with a glass of Broadbent 5 Year Madeira from Portugal. This sweet wine, with its honeyed nuttiness, will beautifully complement the spices and rooty flavors in the pie. Its firm acid backbone makes it a refreshing sip after each bite.
Recipe Details
Yield: 8 to 10 servings (1 9-inch pie)
Difficulty: Medium
Total Time: 2 hours 20 minutes, plus cooling time
Ingredients
For the crust:
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon fine salt
- 1/8 teaspoon ground cloves
- 8 tablespoons cold unsalted butter
- 4 to 5 tablespoons ice water
For the filling:
- 1 (15-ounce) can pumpkin purée
- 1 cup half-and-half
- 3 large eggs
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine salt
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