You’ve got your perfect turkey and stuffing spread. All your loved ones are gathered around the table. You’re just missing one thing to create that picture-perfect Thanksgiving you’ve been dreaming of. What is it? Timeless Pumpkin Pie, of course! This sweet and creamy staple really adds the finishing touch to that magnificent meal you’ve been preparing for. And just like that, your holiday is complete, thanks to the loved and cherished Timeless Pumpkin Pie for always ending every festive feast with such sweetness!
Ingredients
- all-purpose flour, to taste, for dusting a work surface
- 1 refrigerated pie crust dough
- 1/2 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/3 cup plus 3 tablespoons granulated sugar, divided
- 2 large eggs, room temperature and beaten
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 1 (15-ounce) can pumpkin purée
- 2/3 cup half-and-half
- vanilla ice cream, optional, to taste, for serving
Directions
Step 1 –Adjust the oven rack to the bottom position, then preheat the oven to 375 degrees F.
Step 2 –Line a rimmed baking sheet with foil.
Step 3 –Lightly dust the work surface with the flour, then roll out the dough into a 12-inch circle.
Step 4 –Fit the dough into a 9-inch pie plate; trim the overhang to 1-inch, then fold the edges under and crimp.
Step 5 –Freeze the pie crust for 20 minutes.
Step 6 –Line the pie shell with aluminum foil or parchment paper, and fill with pie weights, pressing all the way to the edge.
Step 7 –Place the pie crust on the prepared baking sheet and bake, about 25 minutes.
Step 8 –Carefully transfer the foil and the pie weights from the pie crust.
Step 9 –Prick the bottom of the pie crust several times with a fork.
Step 10 –Bake the pie crust until the edges are lightly golden-brown and the bottom is dry, about 7-10 minutes.
Step 11 –Let the pie crust cool completely on a wire rack, about 45 minutes. Reserve the prepared baking sheet.
Step 12 –In a bowl, whisk the ginger, the cinnamon, the nutmeg, the cloves, the salt, and 1/3 cup of the sugar together.
Step 13 –Add the eggs, the maple syrup, the vanilla, the pumpkin, and the half-and-half to the spice mixture and whisk until just combined.
Step 14 –Pour the pie filling into the prepared pie crust.
Step 15 –Place the pie on the prepared baking sheet and bake until the filling is puffed, set around the edges, and the center is slightly jiggly, about 45-50 minutes. If it is browning too quickly, cover with foil after 25 minutes of baking.
Step 16 –Let the pie cool completely on a wire rack, about 2 hours.
Step 17 –Transfer the pie to the refrigerator to chill until it is cold, for at least 2 hours and up to overnight.
Step 18 –When ready to serve, tightly wrap the crust with foil.
Step 19 –Sprinkle the top of the pie with the remaining sugar, leaving a 1/2-inch border around the foil-covered edge. Use a kitchen torch to brûlée the top of the pie, avoiding the crust.
Step 20 –Slice and serve the pie with the ice cream.
