Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Crust:

  3. 1 1/3 cups all purpose flour

  4. 1 tbsp. sugar

  5. 1/2 tsp. salt

  6. 3 tbsp. cold, diced butter

  7. 3 tbsp. cold, diced

  8. 2 tbsp. ice water, plus additional if necessary

  9. Filling:

  10. 2/3 cup sugar

  11. 2 tbsp. water

  12. 2 tbsp. butter

  13. 3/4 cup half and half 2/3 cup heavy or whipping cream

  14. 2 large eggs

  15. 1 large egg yolk

  16. 1 cup canned pumpkin puree

  17. 2 tsp. ground cinnamon

  18. 3/4 tsp. ground ginger

  19. 1/4 tsp. ground cloves

  20. 1/8 tsp. salt

Instructions Jump to Ingredients ↑

  1. For Crust:

  2. Combine flour, sugar and salt in a food processor. Pulse to blend. Add butter and shortening and pulse until coarse crumbs form. Add water and blend until moist clumps form, adding additional water if mixture is too dry. Gather dough into a ball and flatten to a disc. Wrap tightly with plastic wrap and refrigerate 1 hour.

  3. Roll dough out to a 12 inch round on a floured surface. Transfer dough to a 9 inch pie dish and trim off overhang. Crimp edges. Refrigerate crust 1 hour.

  4. Preheat oven to 375 degrees. Bake chilled pie shell about 15 minutes until edges are browned. Transfer baked crust to a rack and cool while preparing filling.

  5. For Filling:

  6. Reduce oven to 350 degrees. Combine sugar and water in a medium saucepan over medium high heat. Stir until sugar dissolves. Boil mixture without stirring until it turns a deep amber color. Remove pan from the heat and whisk in butter 1 tbsp. at a time. Stir in half and half and cream. Continue stirring until any caramel bits are dissolved. Whisk together eggs, yolk, pumpkin, cinnamon, ginger, cloves and salt in a large bowl. Whisk in caramel mixture. Pour filling into the prepared crust. Bake about 50 minutes until puffed and set in the center. Transfer pie to a rack and cool completely.


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