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This Best Ever Pumpkin Pie is made with heavy cream instead of evaporated milk, and tons of flavorful spices – it has so much flavor!
My family loves pumpkin pie. It’s probably their favorite Holiday dessert. Especially my husband. I’ve been tinkering around with recipes trying to come up with the best pumpkin pie for you.
This weekend it all came together! The things that make this pie the Best Pumpkin Pie?
- Heavy Cream and Half and Half instead of evaporated milk. So much more creamy richness.
- More cinnamon and allspice – not too strong but ups the flavor levels.
- The best ever flaky pie crust.
- Fresh whipped cream (as my husband says – pumpkin pie is just as much about the pie as the whipped cream!).
If you’re prepping for Thanksgiving, this is the perfect dish to make a day or two ahead of time. It can be made and stored in the fridge and will still taste great the day of. I love my pumpkin pie chilled.
It’s also a lot easier than you may think. Give yourself a little time to make and chill the crust, but then mixing up the pumpkin pie fillings and pouring them in is simple. Bake for about an hour and that’s it! You can even make the whipped cream ahead of time and store it in the fridge. Less cleanup on Thanksgiving!
Best Ever Pumpkin Pie
Best Flaky Pie Crust
- 2 cups flour (plus a little more to flour the surface)
- 1 teaspoon salt
- 1/4 cup butter, unsalted (chilled and cut into cubes)
- 3/4 cup shortening, cut up into small chunks
- 1/2 teaspoon white vinegar
- 1/2 cup cold ice water
- 15 oz. pumpkin puree (can use canned or fresh)
- 1 cup heavy cream
- 1/2 cup half and half
- 1 tablespoon cornstarch
- 2/3 cup brown sugar
- 1/4 cup white sugar
- 3 eggs
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
Fresh Whipped Cream
- 2 cups heavy cream
- 5 tablespoons white sugar
- 1/2 teaspoon vanilla extract
Best Flaky Pie Crust
- Your crust will need some time to chill in the fridge before rolling out, so prepare to make it about 30 minutes before you want to start making your pie.
- The pie texture will be best if you make this crust in a food processor, but if you don't have one, just be sure to cut in your butter and shortening with a pastry cutter or forks. The biggest concern is that your hands don't work with the dough a lot, so the butter and shortening don't begin to melt. The flecks throughout is what will make it flaky when baked.
- Preheat oven to 425°F.To start, add the flour and salt to the food processor and pulse for 2 seconds, until mixed (or mix the flour and salt in a medium-sized mixing bowl).
- Add the cubes of butter and chunks of shortening to the food processor (or to the bowl). Cut the butter and shortening in by pulsing the food processor until the butter and shortening are all incorporated, and finely minced into the dough (or if using a bowl, cut the butter and shortening in until it's all well distrubuted, finely, throughout the dough) – you don't want any large chunks.
- Add the vinegar to the cold water, and pour the very cold water into the dough. If using a food processor, turn the processor on and pour the water in as it's mixing. If using a bowl, work quickly to incorporate the water so you don't have to handle the dough for too long.Work the dough until it comes together into a ball. If it's still a little wet, give it 1-2 kneads on a floured countertop, to incorporate a little more flour into it.
- Form the dough into a smooth ball and wrap with plastic wrap or stick into a ziploc bag.
- Chill for 20-30 minutes.
- Remove dough from fridge. Generously flour your countertop and rolling pin, and begin to roll the dough out. (If it isn't well floured the dough can stick to the counter, causing it to tear.)
- Roll the dough until it's about 2-3 inches wider than your pie pan (all the way around). It should be about 1/4" thick.
- Using the rolling pin, roll the flattened dough back onto the pin, and use the rolling pin to transfer it into your pie pan.
- Gently press the bottom of the pie crust into the pan, to form to the shape.
- Fold the excess dough over onto the top of the pie pan and pinch to form a crust, as you like it. I like to pinch it into wide waves. Don't worry about it being a little thick on the top edges, this will keep it from burning in the oven.
- Once pie crust is shaped to your liking, put back in the fridge to chill while you make the pie filling.
Pumpkin Pie Filling
- Make sure oven is preheated to 425°F. In a large bowl, combine the brown sugar, white sugar, and heavy cream. Whisk until well incorporated.
- In a small bowl mix the cornstarch with the half and half. Whisk well until there are no clumps.
- Pour half and half mixture into cream/sugar mixture. Mix well.
- In a separate bowl, combine pumpkin puree and eggs. Mix together well until eggs are incorporated.
- Pour pumpkin mixture into cream, sugar, and half and half mixture.
- In a small bowl combine the salt and spices. Mix them well and then pour into the larger bowl. Whisk everything together until well incorporated.
- Remove prepared crust from fridge and pour pumpkin pie filling into crust. Carefully place into preheated 425°F oven.
- Bake at 425°F for 15 minutes, then (leaving oven door closed) turn down temperature to 350°F and bake for 50 more minutes (until top looks set and slightly jiggles when shaked lightly).
- Let cool for 1-2 hours before eating, or chill before serving.
- Stores well in fridge for up to a week.
Fresh Whipped Cream
- In a large mixing bowl, combine heavy cream, sugar, and vanilla.
- Whip on high for 5-6 minutes until stiff peaks form.
- Serve generously on each slice of pumpkin pie.
- Store in airtight container, refrigerated.