For the Crust
- 2½ cups flour
- 1 teaspoon sea salt
- 1½ teaspoons white sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1 tablespoon vanilla extract
- ¾ cup cold water
- Egg wash: 1 egg yolk + 1 tablespoon cold water, beaten
For the Filling
- 15 ounce pumpkin puree
- 2 eggs, beaten
- 1 cup brown sugar, packed
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 ground clove
- 1/8 teaspoon allspice
- 1 tablespoon cornstarch
- 1 cup buttermilk
- 1/4 cup heavy whipping cream
- 2 tablespoons bourbon
- Preheat oven to 350˚F.
- Prepare the crust: In a large mixing bowl, mix together the flour, sugar and salt until fully combined.
- Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
- Pour in the water and the vanilla extract. Stir until the dough clumps together.
- Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball.
- Divide the dough in half and pat the halves down into two discs, about ½ inch thick. Wrap each one in plastic and chill in the fridge for at least 30 minutes, can chill over night.
- Remove one disc from the fridge. Roll out into a 12-inch circle, Place in a 9-inch pie pan, trim the overhang to 1 inch. Using a fork, poke a few holes on the bottom of the crust. Crimp the edges as desired. Line the pie with parchment paper snugly along the bottom and the sides and pour in pie weights. Put back in the fridge to chill for 10 minutes.
- While chilling the crust, remove the other disc from the fridge. This will be used for any top crust decoration. Roll out into a 12-inch circle. Use pumpkin and leaf shaped cookie cutters to make cut out designs. When done, place crust decorations onto a parchment lined cookie sheet and chill in the fridge.*
- Once chilled, remove the crust in the pie pan and gently egg wash the crimped pie crust edge. Bake for 10-15 minutes, until the crust is just turning golden. Remove from heat. Take out parchment and pie weights and let cool.
- Make the Filling: In a large bowl, mix together brown sugar, salt, cinnamon, ginger, clove, ginger, nutmeg, allspice and cornstarch. Whisk the eggs into the sugar mixture. Add the pumpkin puree, buttermilk, heavy cream, and bourbon, whisking until completely combined.
- Pour the filling into the cooled pie crust.
- Bake for 55-60 minutes, covering with foil if the pie is browning too quickly, until the filing is almost set*. The center should still be a little wobbly. This will set while the pie cools. Remove from heat and let cool.
- If using pie cut outs, egg wash and toss a little cinnamon sugar on each one. Bake for 10-15 minutes, until golden. Remove and let cool.
- When pie has cooled, top with cut outs and homemade whipped cream. Makes 8 slices.
Baking time will definitely depend on your oven. If you stick a toothpick or knife in it after an hour and it still isn’t done, no worries! Just make sure to cover the top of the entire pie with foil, not just the crust, and check it every 10 minutes.