The Perfect Pumpkin Pie

We made this classic dessert pie even more luscious by using heavy cream, so that each bite has a smooth, custard-like texture. A pinch of black pepper adds extra pizzazz.

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  • 1 1/4  cups 
    all-purpose flour
  • 1   tablespoon 
  • 1/4  teaspoon 
  • 5   tablespoons 
    cold butter, cut up (no substitutes)
  • 3   tablespoons 
    cold vegetable shortening, cut up
  • 3 - 4   tablespoons 
    ice water
  • 3   
    large eggs
  • 3/4  cup 
  • 1   teaspoon 
    vanilla extract
  • 1  15  ounce can 
    solid-pack pumpkin
  • 1   teaspoon 
    ground cinnamon
  • 1   teaspoon 
    ground ginger
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    freshly ground pepper
  •  Pinch 
    ground nutmeg
  •  Pinch 
    ground cloves
  • 1   cup 
    heavy or whipping cream
    Whipped cream, for garnish
    Ground cinnamon, for garnish
Pulse together flour, 1 tablespoon sugar and 1/4 teaspoon salt in a food processor to combine. Add butter and shortening; pulse until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, through feed tube, pulsing just until mixture begins to hold together. Shape pastry into a ball and flatten into a thick disk. Wrap well in plastic wrap and refrigerate 40 minutes.
Arrange rack in bottom third of oven. Heat oven to 425 degrees F. On a lightly floured surface, roll pastry into a 12-inch circle. Fit into a 9-inch pie plate. Trim edge and flute. Freeze 15 minutes.
Whisk together eggs, the 3/4 cup sugar and vanilla in a large bowl until well combined; whisk in pumpkin, cinnamon, ginger, 1/4 teaspoon salt, the pepper, nutmeg and cloves. Stir in heavy cream with a rubber spatula. Pour into prepared crust. Smooth top with spatula.
Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake until filling is set, 30 minutes. If pastry edge gets too dark, cover edge with foil. Cool on a wire rack. Garnish with whipped cream and cinnamon, if desired. Makes 8 servings.
Make Ahead Tip
  • Prepare pastry; wrap pastry disk and refrigerate up to 2 days. Let stand at room temperature 10 minutes before rolling out.

    Prepare and bake pie. Cool completely on wire rack. Cover loosely with foil and refrigerate up to 24 hours. Let stand at room temperature 4 hours before serving. Garnish with whipped cream and cinnamon, if desired.
Nutrition information
Per Serving: cal. (kcal) 410, Fat, total (g) 25, chol. (mg) 140, sat. fat (g) 13, carb. (g) 41, fiber (g) 2, pro. (g) 6, sodium (mg) 255, Percent Daily Values are based on a 2,000 calorie diet
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