Ingredients
Pastry:
-
1-1/4 cups (140 grams) flour
-
1 teaspoon (5 grams) fine salt
-
10 tablespoons (150 grams) butter, cold and cubed
-
1/3 cup (75 milliliters) ice water
-
1 tablespoon (15 milliliters) vodka
Filling:
-
3 eggs, lightly beaten
-
1-1/2 cups (350 milliliters) whole milk
-
2-1/4 cups (600 grams) pure pumpkin purée
-
1 teaspoon (5 grams) fine salt
-
2 cups (400 grams) brown sugar
Pumpkin spice:
-
1-1/2 teaspoons (8 grams) cinnamon
-
1 teaspoon (5 grams) ground ginger
-
1/2 teaspoon (3 grams) ground nutmeg
-
1/4 teaspoon (1 gram) ground cloves
For serving:
Directions
- Combine flour and fine salt in a large bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs with some pea-sized pieces.
- Combine water and vodka in a measuring cup and add to flour mixture. Stir to form a shaggy dough. Turn dough out onto a lightly floured surface and bring it together. Wrap in plastic, form into a disk and refrigerate for one hour.
- On a lightly floured surface, roll pastry into a 33 centimeter round. Place it in a deep 23 centimeter pie plate. Trim and crimp the edges. Refrigerate for 20 minutes.
- Heat oven to 400°F (205°C).
- Whisk together filling ingredients in a large bowl. Pour into shell. Bake for ten minutes, then reduce the heat to 350°F (176°C) and continue to bake until the middle is just set, for about 40 minutes - one hour. Tent with foil if pie begins to brown.
- Transfer pie to wire cooling rack to cool completely. Serve topped with whipped cream and sprinkled with cinnamon.
