This pie is made with heavy cream instead of condensed milk which leads to a very velvety texture and deep richness.
- 1 1⁄4 cups unbleached all-purpose flour
- 1⁄2 teaspoon salt
- 1 tablespoon sugar
- 1⁄2 cup butter, diced
- 1⁄4 cup ice water, Plus 1-2 tablespoon more
- 15 ounces pumpkin puree
- 3 eggs, room temperature
- 1 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 cup heavy cream
- 1⁄4 cup milk
Preheat oven to 425 degrees
- In a bowl, mix the filling together and set aside
- In a food processor, mix 1 cup flour, salt, sugar, butter
- Pulse mixture until butter is the size of peas
- Add remaining flour and pulse 4-5 times
- Slowly pour 1/4 cup water into the food processor while pulsing just until combined, if needed at one tablespoon more water at a time until ball forms
- Roll dough out and place bottom crust into 8-inch pie pan, crimp edges
- Pour pie filling into pie shell
- Bake at 425 degrees for 15 minutes. Reduce heat to 350F and make for 40 minutes or until crust is lightly brown and the center has set
- Cool completely, place into refractor, and enjoy!!
How to Freeze Pumpkin Pie to Make a Head of the Holidays
- For the best pie result, bake your pie in a disposable aluminum pie pan. Aluminum pans are thinner so they will freeze faster which will reduce the risk of ice crystals forming. Ice crystal formation could change the texture of the pie.
- Once the pie is cooled completely wrap in plastic wrap at least twice. Freeze the pie completely level for up to 1 month.
Defrosting the Pie
- Thawing the pie slowly is key to having the best-textured pie. Place the unwrapped pie in the refrigerator for 12 hours before you are ready to serve. If you thaw it on the counter the pie will create condensation which will cause the pie crust to be soggy. No one wants a soggy bottom pie. Enjoy with your favorite whipped cream!