World's Best Pumpkin Pie
The one and only Pumpkin Pie recipe that you'll ever need!
Ingredients
Crust: (makes enough for 2 pies)
- 2 c. all-purpose flour
- 1 tsp. salt
- 3/4 c. shortening
- 7 1/2 Tbsp. water
Filling: (filling for one pie)
- 1/2 c. sugar
- 1/2 c. brown sugar, packed
- 1 heaping Tbsp. flour
- 1 1/2 tsp. pumpkin pie spice (see notes for substitution)
- 1/2 tsp. salt
- 1 15 oz. can pumpkin
- 2 whole eggs plus 1 egg yolk
- 1 12 oz. can evaporated milk
Cinnamon Whipped Cream:
- 1 1/2 c. heavy whipping cream
- 2 Tbsp. instant white chocolate pudding mix
- 1/2 tsp. vanilla
- 1/4 tsp. cinnamon
- extra pumpkin pie spice for sprinkling on top
Instructions
For the crust:
- This recipe makes enough crust for 2 pies. In a mixing bowl, add 2 cups all-purpose flour and 1 tsp. salt. Mix together with a fork. Add 3/4 c. shortening and cut into flour mixture using fork until mixture turns into pea sized crumbles. (See video for mixing technique.) Mixture will look crumbly. Add 7 1/2 Tbsp. water and gently mix together. Dough will look ragged and crumbly. Press together with hands, divide into 2 equal pieces, wrap each piece tightly in plastic wrap and chill until ready to use. (May be made and chilled the day before. Remove from refrigerator 30 minutes before rolling if chilled overnight.)Sprinkle flour on your work surface. Press one dough ball into a disk. Sprinkle flour on top of dough. Using a rolling pin, roll dough into a circle about 13 to 14 inches across. Roll gently from the inside out. (See video for rolling technique.) Transfer to an ungreased pie plate. Press dough up the sides of the pan, tuck the overhang of the dough under, and create a fluted edge around the crust by pinching and twisting. Set aside.
For the filling:
- Preheat oven to 425 degrees.In a bowl, mix together the sugar, brown sugar, flour, pumpkin pie spice, and salt. Set aside.In another mixing bowl, add pumpkin. Add sugar and spice mixture and stir well. Add lightly beaten eggs and extra egg yolk. Mix well with a whisk. Add evaporated milk and whisk to combine. Scrape sides of bowl with a spatula. Carefully pour into unbaked pie shell. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake for about an additional hour or so. Halfway through baking, you may need to cover your crust with foil strips to prevent over browning. Just keep check on the crust, and when it looks nice and brown, add the foil around the edges. Baking time will vary depending on your oven. You can test for doneness with a sharp knife in the center of the pie filling. If it comes out mostly clean, the pie is done. Remove from oven and allow to cool on a wire rack.
For the cinnamon whipped cream:
- In a mixing bowl, add heavy whipping cream and beat until slightly thickened (soft peaks). Add 2 Tbsp. instant pudding mix, vanilla, and cinnamon. Continue beating until thick. Dollop onto pie slices and sprinkle with a little extra cinnamon. Enjoy!
Notes
If you don't have pumpkin pie spice, mix together 1 tsp. cinnamon, 1/2 tsp. ginger, and a pinch of cloves. A little pinch of grated nutmeg is nice too.