Pumpkin Pie

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pumpkin pie spices sugar victoria gourmet recipe


2 tablespoons Pumpkin Pie Spice
1 stick cold unsalted butter, cut into 8 pieces
1 1/4 cups all-purpose flour
2 to 4 tablespoons ice water
1 can (15 ounces) solid-pack pumpkin (about 2 cups)
1 cup heavy cream
1/2 cup whole milk
2 large eggs
1/2 cup packed light brown sugar
3/4 teaspoon salt, divided

Recipe Info

Difficulty Level: 
Prep Time: 
30 minutes
Cook Time: 
1 hour 5 minutes to 1 hour 15 minutes
Refrigeration Time: 
1 hour 30 minutes
Resting Time: 
2 hours
Total Time: 
4 hours 35 minutes to 4 hours 45 minutes
Serving size: 


1. Blend the flour, butter and 1/4 teaspoon salt in a food processor, pulsing until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball. Flatten to disk. Refrigerate for at least 1 hour prior to rolling.
2. On a lightly floured surface, roll out the dough into a 14-inch round and fit into a 9-inch glass pie plate. Crimp edge and prick bottom all over. Chill 30 minutes.
3. Position rack in middle of oven and preheat to 375°.
4. Using a fork prick the crust before baking. Bake in the middle of the oven for 20-25 minutes or until pale golden. Cool in pan on a rack.
5. Whisk together pumpkin, cream, milk, eggs, brown sugar, Pumpkin Pie Spice and the remaining 1/2 teaspoon salt. Pour into the pie shell.
6. Bake the pie in the middle of the oven for 45-50 minutes at 375°, or until filling is set but center still trembles slightly. The filling will continue to set as pie cools. Transfer to a rack and cool completely.


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