Pumpkin Pie

Ingredients

Pumpkin filling

One 16 ounce can pumpkin puree

2/3 packed light brown sugar

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon freshly ground nutmeg

Pinch of ground cloves

½ teaspoon Kosher salt

½ cup plus 2 tablespoons sweetened condensed milk

2/3 cup evaporated milk

3 eggs

1 egg yolk

¾ cup heavy cream

½ teaspoon vanilla extract

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Single-crust flaky pie pastry

1 ¼ cups all-purpose flour

2 teaspoons granulated sugar

¼ teaspoon salt

3 ounces (¾ stick) cold unsalted butter, cut into 6 slices

3 tablespoons cold solid vegetable shortening

3 to 4 tablespoons ice water

Directions

In a large bowl, whisk together the flour, sugar, and salt. Scatter the butter pieces over the flour mixture. With a pastry blender, cut them in until they are no larger than peas. Add the shortening and cut it in until the particles vary in size from coarse crumbs to peas and are evenly distributed throughout the dough.

Sprinkle the ice water, 1 tablespoon at a time, over the flour mixture, tossing lightly with a fork, preferably a blending fork, after every addition, until the pastry is moist enough to hold together. Pinch a small portion of the dough between your fingers. If it won’t hold together, add a little more water, 1 teaspoon at a time.

Transfer the dough to a lightly floured work surface, gently shape it into a ball, and flatten into a 5-inch disk about ½ inch thick (about 300 grams). Wrap in plastic wrap and refrigerate until firm enough to roll, at least 2 hours or up to 2 days. For longer storage, overwrap with aluminum foil, label with the contents and date, and freeze for up to 1 month. Thaw in the refrigerator for about 4 hours or up to overnight. The dough should remain cold for rolling.

To blind bake the crust: Preheat the oven to 425°F and have a glass pie dish ready in hand. Place the disk of dough on a lightly floured work surface. Center the rolling pin on the disk and push away from you in one stroke. Gently lift the dough and rotate it one-eighth turn in one direction. Dust the surface with additional flour as needed. Repeat the rolling until the circle of dough is 2 to 4 inches larger than the diameter of the pie dish and 1/8 to 3/16 inch thick.

Fold the dough circle into quarters, lift it and place it in the pie dish with the point at the center, and then unfold it. Gently ease the pastry into the contours of the dish. Trim the edges with scissors there is a 1-inch overhang. Tuck the overhanging edge under the pastry. Pinch and flute the overhang decoratively to create a thick, high edge. Refrigerate until chilled, at least 30 minutes prior to baking.

Line the chilled unbaked pie crust with large, overlapping round coffee filters, preferably about 8 inches in diameter (I used 4) or a sheet of parchment paper. Cover the bottom and sides of the pie crust completely. Fill the lined crust with 2 to 2 ½ cups of dried beans. Bake until the pastry appears set and dry near the edges and the edges no longer look raw or shiny, 10 to 15 minutes. Transfer the pan to a wire rack and carefully remove the lining with the beans. Prick the dough in a few places with a metal skewer or the tines of a fork to release some steam. Reduce the oven temperature to 375°F, return the pie dish to the oven, and bake until the pastry is pale gold and appears set, about 10 to 15 minutes longer.

To complete the blind baking, reduce the oven temperature to 325°F and continue to bake until light golden brown, 10 to 20 minutes longer. Let cool completely on a wire rack before filling.

Prior to filling, lightly brush the sides and bottom of the baked pie crust with an egg white. This will help seal the crust and prevent it from becoming soggy when you add the filling.

Assembling the pie

Position a rack in the center of the oven and preheat to 350°F.

Scrape the pumpkin puree into a medium saucepan and stir in the brown sugar. Place over medium-low heat and cook, stirring occasionally with a wooden spoon for 40 to 45 minutes, or until the pumpkin has reduced to a somewhat thick paste and darkened. Remove from the heat and whisk in the ginger, cinnamon, nutmeg, cloves, and salt. then whisk in the sweetened condensed milk and evaporated milk.

In a large bowl, whisk together the eggs and egg yolk until blended. Slowly whisk in the cream and vanilla, then gradually whisk in the pumpkin mixture and continue whisking until thoroughly mixed.

Pour the pumpkin custard into the blind baked pie shell. Bake for 55 to 60 minutes, or until the custard is just set. The edges of the custard will puff up a little and the center should still have a little wiggle in it. Let cool on a wire rack for at least 2 hours. Serve at room temperature or chilled.

Serves 8-10 and keeps very well in the refrigerator for up to 3 days.