How to make the best creamy pumpkin pie
This pie comprises of several components: pie crust, pumpkin filling, sugared rosemary, sugared cranberry, and whipped cream.
While technically the sugared rosemary, sugared cranberry, and whipped cream are optional- these are the special touches that make this pumpkin pie the best!
We are going to start by making the pie crust and the pumpkin filling. While the pie bakes, we will make all the extras and then assemble.
Make the pie crust
In a large bowl, whisk together the flour and salt. Add the cold shortening and cold and cubed butter to the bowl and toss with your hands so all of the fat is coated with flour. Use the tips of your fingers and thumbs to press down on all of the pieces of fat, creating little sheets of fat throughout your mixture. You can also use a pastry blender to cut the fat into the flour.
Add the ice water little by little into the mixture. Fold the mixture gently with a silicone spatula to incorporate. You may not need all of the water. Once large clumps of dough start forming, gather the dough up and press it together. If it crumbles then you need to add a little more water. If it holds together then you are ready to chill the dough.
Bring the dough together on your counter and press into one mass and knead very gently for one or two turns to bring it into a cohesive dough.Press flat into a round disk and wrap in plastic wrap. Chill in the refrigerator for a minimum of 30 minutes, but preferably an hour, to allow the gluten to relax and the flour to fully hydrate.
Blind bake the pie crust
Place your chilled dough on top of a lightly floured surface. Lightly flour the top of the dough and your rolling pin. As you roll the dough, lift it up, turn it, and redistribute flour underneath it every few rolls to prevent sticking. Roll the dough out to about 12 inches (30 cm) wide so that it’s wider than your pie dish. This is important so that your dough doesn’t need to stretch to fit down into the plate, which can cause it to shrink.
Set the rolling pin in the middle and fold the dough in half over the rolling pin. Gently transfer it into the pie plate, unrolling it off the rolling pin.Lift up on the sides of the crust to allow it to fall naturally into the pie plate without having to stretch it.If there are places that don’t have quite enough dough to hang over the edge, you can patch it with pieces from the other side.
If there is a lot of excess dough, trim it off with scissors. Gently fold the edges of the dough underneath itself. Crimp using your fingers or use a fork and press down all the way around.
Place a piece of parchment paper on top of the crust and add pie weights or dried beans. Bake for about 15 minutes just enough for the dough to start to set but not fully baked. It will still be pretty light in color.
Step 3: Make the filling and bake
While the crust is baking, make the filling. Whisk together all filling ingredients together in a mixing bowl. This includes the pumpkin puree, heavy cream, brown sugar, eggs, pumpkin pie spice, vanilla extract, and salt.
After the crust is done blind-baking, remove the pie weights and parchment paper. Pour the filling into the pie shell. There’s no need to wait for the crust to cool since it’s going right back in the oven. Bake for 55-65 minutes. The filling should be set around the edges but it will still have a little jiggle in the center. It will completely set as it cools.
Transfer the pie to a cooling rack and let cool for at least 2 hours until it reaches room temperature. This step is important not to rush so that the pie has time to fully solidify. While the pie is baking and cooling, make the remaining components.
Make the sugared rosemary and cranberries
Before you begin, set up a baking sheet with a wire cooling rack set on top. For an easy cleanup, place paper towels or parchment paper underneath the cooling rack.
Combine the smaller portion of the sugar and the waterin a saucepan over medium-low heat. Cook until all of the sugar dissolves. Stir very slowly as to not get sugar granules up the sides of the pan as they will burn.
Turn off the heat and carefully add the fresh rosemary sprigs and stir to coat evenly. Remove the sprigs from the saucepan with a slotted spoon and place on the wire rack. Repeat the process with the cranberries. Let the cranberries and rosemary dry completely for at least 45 minutes. They should still be very sticky.
Toss them both in the remaining sugar and shake off the excess. Set aside until ready to assemble.
Make the Whipped cream and serve
After the pie has cooled completely and right before serving, make the whipped cream. Don’t make it too early or you risk it separating and becoming watery. If you’d like to make the whipped cream in advance, make a stabilized version that contains gelatin. My recipe for stabilized whipped cream can be made up to 4 days in advance.
Combine the cold heavy cream with thepowdered sugar andvanilla extractin the bowl of a stand mixer or large mixing bowl. Using the whisk attachment on your stand mixer or hand mixer, begin whipping on low speed and then medium speed until medium peaks begin to form.Turn the mixer on to full speed and whip the cream to stiff peaks. Pay close attention and stop the mixer as soon as stiff peaks are formed.
Decorate the cooled pie with the fresh whipped cream, sugared cranberries, and sugared rosemary and serve.
