Perfect Pumpkin Pie

Perfect Pumpkin Pie

For the pie crust:

1¼ cup/160 grams all-purpose flour

¼ teaspoon fine sea salt

½ cup/115 grams cold unsalted butter, cut into ½-inch cubes

3 to 4 tablespoons ice water, plus more as needed

Combine flour and salt in a bowl, whisk to combine. Add the butter cubes and toss in the flour to separate. Press each cube between your thumb and finger to flatten the butter and begin working it into the dough. The butter should be about pea-sized.

Make a well in the center of the dough and add 1-2 tablespoons of ice water. Use your fingers to lift the flour from the bottom of the bowl and toss it. Repeat the process again, adding another tablespoon or so of water. Use your fingers to sprinkle in water until the dough comes together. Knead a few times. From dough into a ball, wrap in plastic wrap and let rest in the refrigerator for an hour.

When ready to use, lightly flour your work surface. Roll out the dough to between an 1/8 and ¼ of an inch thickness. Transfer the dough to your pie plate. Lift the edges of the dough to help it settle all the way into the pie plate. Trim the edges where there is an excess of ½-inch. Crimp as desired. Chill for 15-30 minutes before blind baking.

To blind bake, preheat your oven to 375˚F. Remove the pie crust from the refrigerator and use a fork to prick several times. Place a round of parchment paper over the dough. Add pie weights or dried beans to weigh down the parchment. Bake for 14-15 minutes, just until you start to see a hint of color on the edges. Carefully remove the pie from the oven and lift the parchment and pie weights/beans off of the crust. Continue baking for 7-8 minutes until lightly golden brown. If desired, you can brush your brus with a little egg-wash for a deep, glossy color. Continue baking for 7-8 minutes until lightly golden brown.

Fill as desired and continue baking.

For the Pumpkin Pie filling:

2 cups canned pumpkin puree

2 large eggs

1½ cups / 345 grams heavy cream

½ cup / 100 grams granulated sugar

1/3 cup / 75 grams light brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon grated nutmeg

¼ teaspoon ground allspice

½ teaspoon kosher salt

For garnish, pumpkin seeds or roasted salted pumpkin seeds

For serving, lightly sweetened whipped cream

Whisk together all ingredients for the filling.

Transfer to a prepared pie crust that has been blind baked. Bake at 375˚F for 35- 45 minutes, until the custard is set and the crust is a deep golden brown. Let cool before serving. Serve with lightly sweetened whipped cream.