Recipe courtesy of Joanne Chang
Total:
7 hr 25 min
Active:
30 min
Yield:
about 6 to 8 servings
Level:
Intermediate
Total:
7 hr 25 min
Active:
30 min
Yield:
about 6 to 8 servings
Level:
Intermediate

Ingredients

Pie Dough:
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, cut into cubes
  • 2 egg yolks
  • 3 tablespoons milk
Filling:
  • 1 1/2 cups canned pumpkin
  • 1/2 cup brown sugar
  • 2/3 cup heavy cream
  • 7 tablespoons sweetened condensed milk
  • 6 1/2 tablespoons evaporated milk
  • 1/4 teaspoon vanilla extract
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • Pinch ground clove
  • Pinch salt
  • 2 eggs
  • 1 egg yolk

Directions

Watch how to make this recipe.

Special equipment: 9-inch pie pan

Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible.

Meanwhile, whisk together the yolks and milk in small bowl.

Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)

On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes.

Preheat the oven to 350 degrees F.

Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans.

Meanwhile, make the Filling: Lower the oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Cool and serve

IDEAS YOU'LL LOVE

Pumpkin Pie

Recipe courtesy of Food Network Kitchen

Throwdown Pumpkin Pie

Recipe courtesy of Bobby Flay

Leftover Pumpkin Pie Brulee

Recipe courtesy of Michael Chiarello

Pumpkin Pie Icebox Cake

Recipe courtesy of Cooking Channel

Pumpkin Chai Pie Lollipops

Pumpkin Pie Cookies

Recipe courtesy of Hedy Goldsmith

Mini Pecan Pumpkin Pies

Upside-Down Pumpkin Pie

Recipe courtesy of Hungry Girl

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Cake Hunters

5:30pm | 4:30c

Cake Hunters

6:30pm | 5:30c

Cake Hunters

7:30pm | 6:30c
On Tonight
On Tonight

Cake Hunters

8pm | 7c

Cake Hunters

8:30pm | 7:30c

Cake Hunters

9:30pm | 8:30c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Hunters

12am | 11c

Cake Hunters

12:30am | 11:30c

Cake Hunters

1am | 12c

Cake Hunters

1:30am | 12:30c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here