Pumpkin Pie with Whipped Cream

Holiday pie love == Ethereal pumpkin business crusted by buttery awesomeness and topped with whipped cream.

The best part? This is dead simple to make and will impress the in-laws.

Serves 8.

Mise en Place
Dairy Staples
2 large eggs 15 oz pumpkin puree
1 1/2 cups + 1 cup heavy cream 3/4 cup + 2 tbs sugar
1 block (227 g) euro butter, 1/4 inch dice 363 g ap flour
73 g ice water
1 tsp + 1 tsp mortons salt 1 1/2 tsp ground cinnamon
1 tsp ground ginger 1/2 tsp ground cloves

1 9″ pie pan
1 cusinart
2 mixing bowl, frozen 10 minutes
1 hand mixer
1 oven at 425

Step Action
1 Spin flour and salt in cuisnart. Add in 3/4 of the butter and pulse 6 times
2 Add in remaining butter and pulse 4 times.
3 Evac to cold mixing bold
4 Make a well in center, add water, and mix in to form a crumbly dough. if dry add a bit more water
5 Place onto a lightly floured surface, press down into a block using your hands
6 Fold block in half and then form into a mound
7 Cut mound in half, press each into a disk, wrap in plastic and one goes in fridge, the other in freezer for future use.
8 Let dough rest in fridge for at least an hour, overnight is fine
9 Heat oven to 425
10 Roll out dough in a circle till it’s about 1/8 inch thick and 3 inches wider than your pie pan
11 Place dough in pie pan, gently pressing down. Trim and crimp the edges.
12 Score a few times with a fork, then stick in freezer for 15 minuts
13 Put eggs into a bowl and briefly whisk them
14 Add cream, pumpkin, 3/4 cup sugar, 1 tsp salt, spices and whisk to combine
15 Put pie in the oven, cook at 425 for 15 minutes
16 Reduce heat to 325 and cook 40 minutes more
17 Place clean mixing bowl in freezer for 10 minutes
18 Evac bowl from freezer, add 1 cup cream, 2 tbs sugar
19 Mix on medium until it becomes whipped cream like (5ish minutes), cover and put in fridge
20 When pie is done evac from oven and cool on wire rack for at least an hour. After two hours put in fridge.
21 Serve with plenty of whipped cream!


There are lots of good pumpkin pie recipes out there. There are some bad ones too. Or at least ones that I don’t trust, particularly those that call for yams. yuck.

For the crust, I used the technique from the zingerman’s bakehouse cookbook. Previously, I had just dumped all the butter into the dough. Their technique splits it up into a 3/4 portion first for small bits and the 1/4 for larger bits at the end. I simplified a bit and did it in the food processor, but the result was still great. Intensely buttery crust.

For the pie filling, most recipes (that don’t use yams) seem to converge into a similar spot. They may use more or less sugar, more or less of the spices, but in the end they are all fairly similar. In the end I used the filling recipe from salt, fat, acid, heat.

If you don’t have either of those books, you should add them to your collection right away. They are both excellent.

Categories: Dessert

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