Pumpkin pie at host Sarah Sharratt's traditional Thanksgiving meal in France, as seen on Cooking Channel's UpRooted with Sarah Sharratt.
Recipe courtesy of Sarah Sharratt

Pumpkin Pie

Getting reviews...
Many years ago, I made pumpkin pie from scratch. I was very satisfied with myself for having done it. Unfortunately, I didn't like it! I guess I was so used to canned pumpkin that the authentic pumpkin flavor just wasn't "real" pumpkin pie for me. Since then I have stuck with canned pumpkin when making my pies, and I haven't been disappointed yet. I have also become a mother, which makes the time savings of the canned stuff very appealing.
  • Level: Intermediate
  • Total: 3 hr 50 min (includes refrigeration and cooling time)
  • Active: 50 min
  • Yield: one 9-inch pie
Share This Recipe

Ingredients

Flaky Pie Dough:

Directions

Special equipment:
a wire rack; a 9-inch pie plate
  1. Preheat the oven to 425 degrees F.
  2. On a lightly floured work surface, roll out the dough to 1/8-inch thick. Line a 9-inch pie plate with the dough, leaving 1 inch of overhang. Fold the overhang under itself, crimping as you go, to form a decorative edge.
  3. In a medium bowl, stir together the pumpkin puree and eggs until combined. In a small bowl, mix together the sugar, cinnamon, ginger, salt and cloves; add to the pumpkin mixture and mix to incorporate. Add the cream and stir until well combined.
  4. Pour the batter into the pie shell and bake for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until a toothpick inserted in the center comes out clean, 50 minutes more. Transfer to a wire rack to cool completely.

Flaky Pie Dough:

Yield: two 9-inch pie crusts
  1. Combine the flour, sugar and salt in a large bowl. Using two knives, a pastry cutter or your fingers, cut the shortening into the dry mixture until it resembles a coarse meal.
  2. Combine the milk and water in a measuring cup. While mixing with a fork, add the liquid, a little at a time, to the flour mixture. Keep adding liquid until the dough comes together and forms a ball. (You may not need to use all of the liquid.) Form the dough into two discs and wrap each in plastic wrap. Chill in the refrigerator for at least 1 hour. The dough can be made up to 2 days ahead and kept in the refrigerator.

Cook’s Note

Because the cooking time for this pie is so long, I often find that the pastry begins to brown more than I would like. Keep an eye on your pie as it bakes--if the crust starts to color too much, simply put some foil over it.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …