Making your own pumpkin pie from scratch is surprisingly easy, and the results are absolutely worth the effort. Everyone will be so very impressed! You can used canned pumpkin or buy fresh pie pumpkins to roast and purée. This recipe is a combination of Jennifer’s pastry she developed for an article for Food & Drink Magazine, and the filling perfected by her mom, Patricia. The pie has been declared by many as “the best”!
Recipe by Jennifer MacKenzie, P.H.Ec.
The Best Pumpkin Pie
- 3/4 cup cold unsalted butter
- 1/4 cup cold shortening
- 2 1/4 cups all-purpose flour (measured by spoon and sweep method), plus extra for flouring
- 1 Tbsp granulated sugar
- 1/2 tsp salt
- 1/2 cup ice water (approx.)
- 4 eggs
- 3 1/2 cups pure pumpkin puree (one 28 oz/796 mL can)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 3 cups half-and-half (10%) cream
- freshly grated nutmeg
- Place butter and shortening on a freezer-safe plate and freeze for at least 30 minutes, until firm, or for up to 1 day.
- Combine flour, sugar and salt in a large bowl. Grate frozen shortening on large holes of a cheese grater, then toss with a fork to coat fat pieces in flour. Repeat with half the butter, tossing to coat, then grate in remaining butter. Work gently into flour with fingers, just until pieces of fat are coated in flour and they start to look like dry large-flake oats.
- Drizzle in ice water while stirring with a fork. The dough should start to clump together. If it looks dry, stir in more water, about 1 tsp (5 mL) at a time, just until you can squeeze dough together with your hands.
- Gather dough together with hands into a rough ball (do not squeeze or work too much). Divide dough in half. Shape and press each half into a thick disc. Wrap tightly in plastic wrap or are sealable plastic bag and refrigerate for at least 30 minutes, until chilled, or for up to 3 days.
- One half at a time, roll out pie crust and fit each into 9-inch (23 cm) glass or metal pie plate. Trim and flute edges. Refrigerate while you make the filling.
- Preheat oven to 425°F (220°C) with the rack in the lowest position.
- In a bowl, whisk eggs until blended. Whisk in pumpkin. Add granulated sugar, brown sugar, salt, cinnamon, ginger and cloves and whisk until blended. Gradually whisk in cream. Pour into chilled pie shells, dividing equally. Grate fresh nutmeg over top.
- Bake for 15 minutes. Reduce temperature to 350°F (180°C) and bake for about 40 to 50 minutes or until a knife inserted in the centre comes out clean. A metal pie plate will take a shorter time in the range while a glass pie plate will take the longer rime.
- Let pies cool completely on a wire rack before cutting. The pies can be stored, loosely covered with foil, at room temperature for up to 1 day. Refrigerate leftovers for up to 2 days longer.Makes 2 pies.Copyright Jennifer MacKenzie and Jay Nutt 2020