Recipe Index

Ingredients

• 1 tablespoon sugar
• 1½ teaspoons kosher salt
• 2 cups all-purpose flour, plus more for surface
• 5 tablespoons chilled unsalted butter, cut into pieces
• 3 tablespoons chilled lard or vegetable shortening
• 1 tablespoon apple cider vinegar
• 1 large egg, beaten to blend
• ⅓ cup sugar
• 1 teaspoon ground cinnamon
• ¾ teaspoon kosher salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 2 large eggs plus 1 large egg yolk, room temperature, beaten to blend
• 2 cups unsweetened pumpkin purée
• ⅔ cup sweetened condensed milk
• ⅓ cup heavy cream
• 2 tablespoons maple syrup
• 2 teaspoons vanilla extract
• Whipped cream (for serving)

Method

1. Pulse the 1 tablespoon of sugar, the salt, and the flour in a food processor until combined, add the butter and lard, and pulse to a coarse meal with a few pieces of fat still visible, about fifteen 1-second pulses.
2. Drizzle in the vinegar and 5½ tablespoons of ice water with the motor running and pulse until the dough just holds together when squeezed, then turn it out, knead once or twice, flatten into a 6-inch disk, wrap, and chill at least 1 hour.
3. On a lightly floured surface, roll the dough into a 14-inch round and ease it into a 9-inch pie dish; trim to a 1-inch overhang, fold under, crimp, and chill for 30 minutes while the oven heats to 425°F.
4. Line the shell with parchment and pie weights and bake at 425°F until the edges are dry and just beginning to brown, 25–35 minutes; remove the parchment and weights, lower the heat to 350°F, brush the inside of the crust (not the crimped edge) with the beaten egg, and bake 10–15 minutes more until set and lightly browned in the center, then cool on a rack.
5. Heat the oven to 325°F and whisk the ⅓ cup of sugar with the cinnamon, ¾ teaspoon of salt, ginger, cloves, and nutmeg in a large bowl until no clumps remain.
6. Add the eggs and yolk, pumpkin purée, condensed milk, cream, maple syrup, and vanilla to the spiced sugar and whisk until completely smooth.
7. Pour the filling into the cooled crust and bake until the edges are set and slightly puffed but the center still wobbles softly, 60–75 minutes.
8. Cool the pie on a wire rack for at least 3 hours before slicing, and serve each slice with whipped cream.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data