My grandmother's pumpkin pie. Molasses-tinged and perfectly spiced, this pie will convince even the staunchest pumpkin pie hater. Delicious with a regular pie crust, or try it with a graham cracker or gingersnap crust!
Prep Time40 minutesmins
Cook Time40 minutesmins
Chill Crust Dough1 hourhr
Total Time1 hourhr20 minutesmins
Course: Dessert
Cuisine: American
Keyword: Pie, Pumpkin Pie
Servings: 12slices
Equipment
9-inch pie pan
Rolling Pin
Ingredients
For the Crust:
1 1/4cflour
1/4tspsalt
1Tsugar
1/2ccold butter (1 stick),cut into small chunks
3-5Tcold water
flour to roll out
For the Filling:
1/2cbrown sugar,packed
1Tflour
1/2tspsalt
1/2tspginger,ground
1tspcinnamon
1/4tspcloves
1canpumpkin puree,15oz, or about 1 3/4 c
1canevaporated milk,12oz
2eggs
2Tmolasses
Instructions
For the Crust:
In a large bowl, combine flour, salt, and sugar.
Using your hands, massage butter into the flour mixture until butter chunks are about pea-sized (or slightly bigger).
Drizzle cold water into the butter-flour mixture 1 T at a time, gently mixing with a fork or hands as you go.
Once your dough gets to the point where all flour is moistened and it's starting to come together, press together GENTLY to form a ball. Make sure not to overwork the dough – you want those butter chunks to stay cold!
Wrap or cover dough and chill for 1 hour. (You can do this part ahead of time, wrap dough tightly in plastic wrap, place in an airtight container, and refrigerate overnight or freeze for up to a month.)
Once dough is chilled, roll out on a floured surface to a roundish shape about 1/8" thick. Place in the bottom of your pie pan and trim the edges so you have about a 1" overhang. Fold the overhang under so you have a clean, thick edge, and crimp as desired. Pop it in the fridge while you make the filling.
For the Filling:
Preheat oven to 450°F
In a large mixing bowl, combine all filling ingredients.
Using a whisk, mix until well combined and smooth.
Pour into prepared pie crust. Note: batter will be VERY liquid. Be careful when moving the pie to the oven.
Bake at 450°F for 10 minutes, then, with the pie still in the oven, lower the temp to 350°F.
Bake for another 30 minutes, or until center is set. Jiggle the pie a bit to check - the filling will jiggle as one unit, and will no longer be liquidy in the center. If it's still liquidy, give it more time in the oven, checking every few minutes.
Move pie to a cooling rack and allow to cool completely.
Wrap with plastic (or cover with a lid if your pie pan has one), pulling the plastic tight so it doesn't touch the filling. Move to the refrigerator to chill. This pie is best if refrigerated for several hours or overnight before eating.
Serve topped generously with whipped cream. (The maple whipped cream in my Maple Pecan Pie recipe is the BEST with this pumpkin pie!)
Stored loosely wrapped or covered in the refrigerator, pie will stay fresh for 3-4 days.