The Best Pumpkin Pie

Prep Time

INGREDIENTS

• 1 15-oz. can pure pumpkin purée (1-3/4 cups)
• 1/2 cup packed light brown sugar
• 1-1/4 tsp. ground cinnamon
• 3/4 tsp. ground ginger
• 1/4 tsp. freshly ground nutmeg
• Pinch table salt
• 1-1/3 cups half-and-half
• 2 large eggs
• 1 tsp. pure vanilla extract

How to make Abigail's Recipe

1. Cut the butter into 6 pieces and put in the freezer. Measure out 3 Tbs. cold water.
2. Whisk together the flour, sugar, and salt in a large bowl.
3. Drizzle the cold water over the mixture and, using the fingertips of one hand, pinch and squeeze the mixture until it begins to form shaggy clumps.
4. Scrape the dough onto a clean work surface. Using the heel of your hand, gently smear the dough away from you in sections. Gather and fold the crumbs on top of each other and turn the pile 180°. Shape the dough into a 5-inch disk. Wrap in plastic and refrigerate until firm, at least 2 hours.
5. Put a large piece of parchment paper on a work surface, lightly flour it, and put the dough in the center. Roll the dough from the center to the edges into a 13-1/2-inch circle that’s about 1/8 inch thick.
6. Heat the oven to 375°F. Line the crust with foil or parchment, and then fill with pie weights or dried beans. Bake for 25 minutes.
7. Whisk together the pumpkin, sugar, cinnamon, ginger, nutmeg, and salt. Whisk in the half-and-half and vanilla. Add the eggs and whisk until just blended. Pour the filling into the baked crust
8. Bake until the center of the filling jiggles like jello when the plate is nudged, 48 to 50 minutes.

Tips from Abigail Johnson Dodge