Servings: 8 to 10
This pie has it all—a flaky, buttery crust and a creamy, spiced pumpkin filling. You can make the crust and even bake the pie before the big day, so there’s absolutely no excuse for buying a pie for Thanksgiving.
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Make Ahead Tips
The dough can be wrapped in plastic and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator.
The pie crust can be rolled, shaped and crimped, then frozen (wrapped in plastic) for up to 1 month. Blind-bake the crust directly from the freezer.
The best pumpkin pie! The crust is flaky and flavorful, the filling not too cloyingly sweet. I live at 5,000 feet and had to add 4minutes to the pie cooking time. I will never use another pumpkin pie recipe. Thanks, Abby!
Replacing the usual evaporated milk with half-and-half was what my mom always did so I was immediately a fan. I liked the 'smearing' method of making my crust as well. The dough was easy to work with and came out beautifully flaky. The filling was perfectly spiced, creamy and absolutely delicious. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/classic-pumpkin-pie/
This is a superb pie. The crust technique (fraisage) sounds a bit naughty, but yields a tender, flaky crust, as it's made with minimal water and not overworked. The filling is barely sweet, so it will make a great breakfast pie too. The subtle spicing, with just a hint of nutmeg/cinnamon/ginger-- and no cloves!-- does not overwhelm the taste of the pumpkin and cream (well, half-and-half). Also, the use of half-and-half makes for a light filling with a creamy texture.
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