Pumpkin Pie with Press-In Shortbread Crust

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I was initially excited about the trend this year to brûlée the top of pumpkin pie– but then I didn’t find an appealing recipe. I have made this pumpkin pie in the past and loved the silky filling and simple shortbread crust. Basic and nice. I forgot about brûlée! This recipe was adapted from Martha Stewart Living.

For the Shortbread Crust:

  • 4 tablespoons unsalted butter, softened
  • 3 T sugar
  • 1 large egg yolk
  • 1 cup all-purpose flour
  • 1 teaspoon coarse salt
  1. Stir together butter and sugar in a medium bowl. Stir in yolk. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 9-inch pie dish. (I cover the dough with plastic wrap and flatten with the bottom of a dry measuring cup.) Freeze until firm, about 20 minutes. Meanwhile preheat oven to 375 degrees.
  2. Bake, rotating halfway through, just until crust turns golden around the edges, 15 to 20 minutes. Let cool on a wire rack, 1 hour.

For the Filling:

  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 2 large eggs, lightly beaten
  • Press-In Shortbread Tart Shell
  • Whipped cream, for serving (optional)
  1. Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust.
  2. Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 60 (convection) to 70 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired.

Note: Pie can be refrigerated for up to 2 days. (I make my pies the day before Thanksgiving.)

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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