The Ultimate Pumpkin Pie

I’m completely aware that I’m not exactly thinking outside of the box by giving you a pumpkin pie a few days before Thanksgiving.  But why would I tell you about something that wouldn’t be for Thanksgiving, when you most likely won’t want to look at food for a week after such a gluttonous feast?  Might as well get in a recipe that’s helpful before the, “I’m never eating again!” mantras begin.

And this isn’t just any old pumpkin pie.  You see, it’s the ultimate pumpkin pie.  At first glance, it doesn’t look too crazy, which is what I like about it.  It’s not pumpkin cheesecake with a gingersnap crust, or pumpkin creme brulee tart.  It’s pumpkin pie- just really good pumpkin pie.

You may remember me saying that I’m not too fond of all the pumpkin-flavored craziness that happens around this time of year.  HOWEVER, pumpkin pie is so simple, so perfectly suited to pumpkin texture and flavor, that I would be remiss if I didn’t admit that I do love a good pumpkin pie.  Which is what leads me to this good pumpkin pie.  Correction- this great pumpkin pie.

The secret is in the apricot preserves that are spread over the bottom of the crust before pouring in the pumpkin filling.  You won’t exactly know it’s there when you bite into a forkful… but you’ll know it’s good.  You’ll know that that mouthful of pie isn’t tooth-achingly sweet, or custardy, over-spiced, but really just right.  Now if you’re really trying, you might get that slight sweet tang in your mouth after the first bite, but you probably wouldn’t think “apricot” if you didn’t make the pie yourself. You’ll just think, “Good. Pie.” (At the point in the evening when we’re finally on to dessert, I’m usually no longer thinking or speaking in complete sentences. What? Don’t tell me you are.)

Happy Thanksgiving! Hope you’re enjoying it with great good, a happy family, and lots of love!

The Ultimate Pumpkin Pie

from Bon Appétit

A note on the crust on this pie: it’s one of those sloppy, slidy crusts that tends to always sag on one side.  I don’t mind it much, because it’s perfectly tender and just the right amount of sweet for this filling.  But if you prefer, you could easily substitute your favorite no-fail pie crust for this one.

Also, this recipe makes a little more crust and filling than necessary.  Instead of trying to use up all the filling and having it leak over the sides, try putting the extra in a few little ramekins and baking it up alongside your pie.  That way, your pie is tidier, and you get a little treat for your troubles.  It’s even better if you dip some pieces of extra dough in sugar, then use them to dip into the cooked filling.  Finally- a way to sneak a piece of pie!


1 1/4 cups all purpose flour

1/2 cup powdered sugar

1/2 cup (1 stick) chilled butter, cut into pieces

3 tablespoons whipping cream


3/4 cup sugar

1 tablespoon packed golden brown sugar

1 tablespoon cornstarch

2 teaspoons ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon (generous) salt

1 16-ounce can solid pack pumpkin

3/4 cup whipping cream

1/2 cup sour cream

3 large eggs, gently beaten

1/4 cup apricot preserves

For crust:
Preheat oven to 350°F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.

Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang and either crimp with your thumb or with a fork- or not at all if you’d rather not.

*If you put the crust in the fridge for 15 minutes at this point, it makes it easier to line with foil, without messing up your edges.  Not necessary, just helpful.

Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.

If you have some extra dough, you might want to cut out a few leaf shapes and bake them up, too.  They look cute, and as a bonus, you can use them to cover up any little imperfect spots in your pie, or parts of the crust that got a little dark, or saggy, or whatever.

Meanwhile, using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.

Spread apricot preserves over crust; pour or ladle in filling. Bake until filling puffs at edges and center is almost set, about an hour. Cool on rack. Cover and chill until ready to serve. Serve with sweetened whipped cream or better yet… cinnamon ice cream?  No, that’s not a question.  Serve with cinnamon ice cream.


1 Comment

Filed under Dessert

One response to “The Ultimate Pumpkin Pie

  1. Pingback: Pumpkin Cheesecake Bars with Walnut Streusel | but i'm hungry

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s