The Ultimate Pumpkin Pie

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Dietary: Gluten-Free, Kosher, Peanut-Free, Tree-Nut Free, Vegetarian

Make the best pumpkin pie anyone has ever tasted? Challenge accepted.

Prep: 15 min
Total Time: 3 h 15 min
Yield: 2 single crusts, 1 pie filling


  • 2 cups Hodgson Mill All Purpose White Flour
  • 1 cup Hodgson Mill Whole Wheat Pastry Flour
  • 1/4 cup sugar
  • 1 1/2 tsp salt
  • 2 1/2 sticks butter, very cold butter cut into Tbsp size pieces
  • 1/3 cup vegetable oil, frozen vegetable shortening cut into four pieces
  • 2/3 cup water, Ice water
  • 3/4 cup sugar
  • 1 Tbsp brown sugar
  • 1 Tbsp Hodgson Mill Corn Starch
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 tsp cloves, ground
  • 1/4 tsp ground nutmeg
  • 1 16 oz can pumpkin, not pie filling
  • 3/4 cup whipping cream
  • 1/2 cup sour cream
  • 3 egg, large
  • 1 egg white, lightly beaten
  • turbinado, sugar for sprinkling
  • 1/4 cup apricot preserves


  • To make pie dough, place flour, sugar and salt into a food processor fitted with a metal blade; pulse to combine. Drop the butter and shortening in and pulse just until cut into the flour, about 5 pulses. Continue pulsing while adding a spoonful of water at a time until the dough starts to come together. To test, pinch some of the dough between your finger, and if it sticks together, it’s done. Turn out onto counter or into bowl, and form two disks of dough. Wrap them tightly in plastic wrap and refrigerate for about an hour (or up to a few days).
  • On a lightly floured surface, roll one of the dough disks about 14 inches across. Transfer dough to a 9-inch pie plate and trim the overhang to 1 inch. Fold overhang under and crimp. Poke a few holes in the bottom of the crust with a fork. Freeze crust for 30 minutes.
  • Remove from freezer and line crust with parchment paper and fill with pie weights (or dried beans) to the top of the pan. Bake in a 400ºF oven for 20 minutes or until the edges are dry and lightly browned. Remove from oven, carefully remove paper weights, and bake for about 8 minutes more or until the entire crust is dry and very lightly browned. Cool crust completely. Reduce the oven temperature to 325˚F.
  • To make filling, whisk together the first 8 ingredients of the filling in a bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
  • Spread apricot preserves inside cooled crust; pour in filling. Bake until filling puffs at edges and the center is almost set, about 45-50 minutes. Most of the edges of filling should be set, while center still jiggles. Cool on rack. Chill in the refrigerator for several hours until cold. This pie can be made one day ahead. Serve with lightly sweetened whipped cream.
  • To decorate crust: Reserve dough scraps when trimming crust to fit pan, combine, wrap, and refrigerate. After blind-baking crust or after filling it, Roll out scraps. cut out 50 small circles (or other shape). Whisk one egg white and brush on edge of baked crust. Lightly press circles onto the edge, overlapping as you go around. Chill crust for about 10 minutes. Before baking, brush the decorated edge with beaten egg white and sprinkle with sugar. Bake as directed.