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Our Go-To Pumpkin Pie Recipe

As far as we’re concerned, pumpkin pie is one Thanksgiving staple that’ll never go out of style. Ours follows the classic butter crust and spiced formula, but includes a can of sweetened condensed milk for an extra-silky (and very delicious) filling. Plus, if you use our Odds & Ends Pumpkin Purée, you’ll also be supporting our work to reduce food waste. 

Get the recipe for Silky Pumpkin Pie:

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Silky Pumpkin Pie

  • Author: Misfits Market

Ingredients

Scale

For the crust:

  • 2 cups all-purpose flour, plus more for surface
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 8 tablespoons unsalted butter, cut into pieces, chilled
  • 1/4 cup ice water
  • 1 large egg, beaten

For the filling:

  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, plus 1 large egg yolk, beaten
  • 1 cup Misfits Market pumpkin purée
  • 1 cup sweetened condensed milk
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract

Instructions

  1. For the crust:
  2. In a large bowl, mix together flour, salt, and sugar. Add chilled butter pieces into the bowl. Working quickly, use your fingers to combine butter pieces into the flour to create large scraggly pieces of dough. (The idea is to create different-sized clumps and strands of butter to achieve a flaky crust.)
  3. Evenly drizzle ice water over the dough. With your fingers, bring the dough together (the dough will look a little dry). Turn the dough out onto a work surface and knead 2-3 times until the edges come together. Flatten dough to form a 1-inch thick disk, then wrap in plastic wrap. Set in the fridge for at least 1 hour or overnight.
  4. To bake, preheat oven to 425 degrees.
  5. On a lightly floured surface, roll out dough to form a 14-inch circle and then transfer to a 9-inch pie dish. Press dough down gently and cut the excess dough leaving a 1-inch overhang. Fold the extra dough under, then crimp all the way around. Chill for at least 45 minutes.
  6. Using a fork, evenly prick the bottom of the pie dough. Line the inside of the pie dish with parchment paper and fill with pie weights or dried beans. Bake until the crust looks dry on the edges and is very lightly browned.
  7. Reduce heat to 350 degrees and carefully remove pie weights. Brush the inside of the crust with egg wash and bake until the middle is dry and golden brown, another 12-15 minutes. Transfer to a wire rack and let cool completely.
  8. For the filling: Preheat oven to 325 degrees.
  9. In a large bowl, whisk together sugar, cinnamon, salt, ginger, cloves, and nutmeg. Add in eggs, pumpkin purée, condensed milk, heavy cream, and vanilla extract, and whisk until smooth.
  10. Pour filling into the prepared crust and bake until the edges have set and the center still has a little wiggle, 65-80 minutes. (If the crust begins to brown too quickly, cover crimped edges with tin foil). Transfer to a wire rack and let cool for at least 4 hours before slicing. Serve with whipped cream.

Notes

Dough can be made up to 5 days in advance, chilled, or kept in the freezer for up to 1 month. Crust can be baked 1 day ahead, cooled, and wrapped tightly.

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