Silky Classic Pumpkin Pie
- Single crust
- 1 ¼ cups all-purpose flour, plus more for rolling
- ½ tsp kosher salt
- 1 tsp granulated sugar
- ½ cup unsalted butter, very cold, cubed
- 3–4 tbsp ice water
- Filling
- 1 can pumpkin puree, 15 oz, not pumpkin pie filling
- ¾ cup light brown sugar, packed
- 1 ½ tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ tsp kosher salt
- 2 large eggs
- 1 large egg yolk
- 1 can evaporated milk, 12 oz
- 1 tsp vanilla extract
Silky Classic Pumpkin Pie
- Make the crust: whisk the flour, salt and sugar, then cut in the cold butter with a pastry blender until pea-sized. Toss in ice water with a fork until a squeezed handful holds together. Form a disk, wrap and chill.
- Heat the oven to 425°F (220°C) with a rack in the lower third.
- Roll the dough on a floured counter into a 12-inch circle and ease it into a 9-inch pie dish. Fold the overhang under and crimp the edge. Chill the crust while you make the filling.
- In a large bowl, whisk the pumpkin, brown sugar, spices and salt until smooth. Whisk in the eggs and yolk, then the evaporated milk and vanilla until completely blended.
- Set the pie dish on a sheet pan and pour in the filling. Bake at 425°F (220°C) to set the crust.
- Lower the oven to 350°F (175°C) and bake until the edges are set and the center jiggles slightly, like gelatin, when you nudge the pan. The center should read about 175°F on a thermometer.
- Cool on a rack for 2 hours. The center finishes setting as it cools.
- Refrigerate the pie until cold before slicing for the cleanest cuts.