The Ultimate Pumpkin Pie
A rich and creamy pumpkin pie made with a buttery homemade crust, filled with a perfectly spiced pumpkin custard and finished with an apricot preserve base. This classic dessert features a blend of whipping cream and sour cream for extra richness.
Ingredients
- •1¼ cups all purpose flour
- •½ cup powdered sugar
- •½ cup chilled butter
- •3 tablespoons whipping cream
- •¾ cup sugar
- •1 tablespoon golden brown sugar
- •1 tablespoon cornstarch
- •2 teaspoons ground cinnamon
- •¾ teaspoon ground ginger
- •¼ teaspoon salt
- •16 ounces solid pack pumpkin
- •¾ cup whipping cream
- •½ cup sour cream
- •3 whole large eggs
- •¼ cup apricot preserves
Cooking Instructions
- 1.
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.
20 min
- 2.
Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.
20 min
- 3.
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.
20 min
- 4.
Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
55 min
- 5.
Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
10 min
- 6.
Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
55 min
