I’ve always enjoyed baking pies of every kind. Each Thanksgiving, I happily volunteer to make a few of my favorites for our family’s big celebration. Yet somehow, year after year, I still find myself rushing at the eleventh hour to finish them all. Occasionally, I manage to get a pie done the day before, but let’s be honest—the day before Thanksgiving is anything but slow or peaceful.
Ingredients
For the Pie Dough (makes 1 9-inch pie):
• 1 1/2 cups flour
• 1 Tbsp sugar
• 1/2 tsp salt
• 12 Tbsp cold butter, cubed
• 6 Tbsp ice water
For the Filling:
• 1 can (15 oz) pure pumpkin
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• Scant 1 Tbsp flour
• 3 large eggs
• 3/4 cup sugar
• 1 cup milk
To Serve:
• Homemade whipped cream
Instructions
1. Prepare the Pie Dough
1. Combine flour, sugar, and salt in a food processor.
2. Add butter and pulse until it forms irregular, pea-sized chunks.
3. Gradually add ice water, pulsing until the dough begins to come together.
4. Turn the dough onto a work surface and gently shape it into a 6-inch disk.
5. Wrap in plastic wrap and chill for at least 2 hours.
2. Roll Out and Fit the Dough
1. On a floured surface, roll the chilled dough into a 13-inch circle.
2. Loosely roll the dough around a rolling pin and transfer it to a 9-inch pie plate, leaving a 1-inch overhang.
3. Fold excess dough under itself so it sits flush with the plate’s rim.
3. Crimp and Dock
1. Use your knuckles or fingers to crimp the edge evenly around the pie.
2. Adjust the crimped edge by pushing slightly outward and gently pressing the tips over the rim.
3. Using a fork, pierce the bottom and sides of the dough about 30 times to prevent bubbling.
4. Wrap loosely and chill for at least 2 hours before baking.
4. Prepare the Filling
1. In a mixing bowl, combine pumpkin, spices, and flour until smooth.
2. Add eggs, sugar, and milk; mix thoroughly.
3. Pour the filling into the prepared pie crust.
5. Bake the Pie
1. Bake at 450°F (230°C) for 20 minutes.
2. Reduce heat to 350°F (175°C) and continue baking until a knife inserted in the center comes out clean.
Serving
Let the pie cool slightly, then serve with a generous dollop of homemade whipped cream.
Tips & Notes:
• Granulated sugar can be used as a substitute for pie weights when blind-baking; it can be reused for future pies.
• Do not use this dough in a deep-dish or lipless pie plate.
• Chilling the dough is essential for a flaky, tender crust.
