Ingredients

Dough
1 1/4 cups all purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour for rolling the dough
Filling
One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
3/4 cup packed light brown sugar
3 eggs, lightly beaten

1 1/4 cups half-and-half
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg

Directions

Make the dough by hand. In
a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the
butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized
bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes
before proceeding.) Add the egg and stir the dough together with a fork or by hand in the
bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the
mixture.
Alternatively, make the dough in a food processor. With the machine fitted with the metal
blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it
resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the
egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the

dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the
machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly
chilled, at least 1 hour.
On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle
about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving
about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to
form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie
shell for 30 minutes.
Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put
a piece of parchment paper or foil over the pie shell and fill with dried beans or pie
weights. Bake on a baking sheet on the center rack until the dough is set, about 20
minutes. Remove from the oven and lift sides of the parchment paper to remove the beans.
Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool
on a rack.
Lower the oven temperature to 350 degrees F.

While the pie shell is cooling make the filling. In a large bowl, whisk together the
pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie
shell to the baking sheet and pour in the filling.
Bake on the lower oven rack until the edges of the filling are set but the center is still
slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with
aluminum foil.) Cool on a rack. Serve room temperature or slightly
warm.

Ingredients

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