Pumpkin pie is more than merely “some pie.” Pumpkin pie is the edible embodiment of our autumnal spiritual needs baked into a buttery crust. Aspiring to make a good pie is to aiming too low. This pie needs to be bigger than dessert, bigger than Thanksgiving, bigger than all the colorful leaves and mittens and seasonal lattes in the world. It’s not just the centerpiece of the table, but centerpiece of the entire season.
Ingredients
Crust Ingredients
- 1 stick cold butter
- 1⅓ cup flour
- 1 teaspoon sugar
- ¼ teaspoon salt
- 2–4 tablespoons ice water
- 1 egg white, well beaten with 1 teaspoon water
Filling Ingredients
- 4 egg yolks
- 1 egg
- 1 cup light brown sugar
- 2 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- ⅛ teaspoon salt
- 2 cups canned pumpkin
- 1 can sweetened condensed milk
- 3 tablespoons whiskey
- ⅓ cup dark maple syrup
- ½ cup heavy cream
- ½ teaspoon vanilla
- ⅛ teaspoon (or less) of liquid smoke (optional)
Directions
Crust Directions
Cut cold butter into flour, sugar, and salt using food processor or pastry cutter until it resembles small pebbles. Add ice water 1 tablespoon at a time, until dough just comes together. Place on large sheet of plastic wrap. Gather edges to make satchel, and squeeze so dough comes together in ball (if it doesn’t, add a bit more water). Flatten plastic-wrapped dough into a 1-inch thick disc. Refrigerate at least 1 hour.
Place dough on well-floured board. Let sit for 10 minutes. Roll to ¼-inch thick, and line dough into pie pan. Roll up edges to make decorative rimmed crust, then dock bottom and sides with fork. Freeze until solid. (Well wrapped, frozen shell will keep 3 months.)
Heat oven to 375°F. Place baking sheet into oven to warm. Line frozen pie shell with foil, and fill with rice, sugar, or pie weights. Place on baking sheet, and bake for 20 minutes. Remove foil and weights. Using pastry brush, glaze pie crust with egg wash. Bake additional 5 minutes. Remove pie shell and baking sheet from oven. Set crust aside, and reduce oven to 350°F.
Filling Directions
In bowl, whisk yolks and egg with sugar, cornstarch, pumpkin pie spice and salt until solidly mixed. Add pumpkin, sweetened condensed milk, whiskey, syrup, heavy cream and vanilla, and whisk until smooth. Place drop of liquid smoke onto spoon, and add to custard. Mix and taste for flavor. Add another drop, if desired.
Pour custard into pie shell Place pie onto baking sheet, and place in center of oven. Bake 45–50 minutes, or until pie is mostly set but looks slightly jiggly in center. Let cool, and refrigerate overnight. Serve at room temperature. Serves 6–8.
