Recipes Desserts Pies & Tarts Pumpkin Pies Classic Pumpkin Pie 4.0 (3,029) 1 Review To create a crisp crust on the bottom, Grace Parisi partially bakes the pie shell before adding the filling. If the edge starts to darken too much, cover it with a pie shield or strips of foil. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on January 3, 2020 Save Rate PRINT Share Close Photo: © Frances Janisch Active Time: 20 mins Total Time: 2 hrs 30 mins Yield: 1 9-inch pie This is a great crust for variations Chocolate Swirled Pumpkin Pie and Pumpkin-Chiffon Pie. Cook Mode (Keep screen awake) Ingredients All-Butter Pie Dough 1 1/4 cups all-purpose flour Kosher salt 1 stick cold unsalted butter, cubed 1/4 cup ice water Classic Pumpkin Pie 4 large eggs 3/4 cup sugar 1 tablespoon cornstarch 2 teaspoons cinnamon 1/4 teaspoon cloves Pinch of salt 1 (15-ounce) can pumpkin puree 1/2 cup heavy cream Directions Make the pie dough In a food processor, pulse the flour with the salt. Add the butter and pulse until the size of peas. Drizzle in the water and pulse until the crumbs are moistened; turn out onto a work surface. Gather into a ball, flatten, wrap in plastic, and refrigerate for 30 minutes. Make the pie Preheat the oven to 350°F. On a lightly floured surface, roll out the pie dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate and trim the overhang to 3/4 inch. Fold the dough under itself and crimp decoratively; refrigerate the pie shell for 10 minutes. Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes. Let cool slightly. In a medium bowl, whisk the eggs with the sugar, cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree, then the cream. Working near the oven, pour the filling into the crust. Bake for about 45 minutes, until the custard is set. Let the pie cool on a rack. Originally appeared: November 2009 Rate It Print