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Yields:
12 serving(s)
Prep Time:
30 mins
Total Time:
4 hrs
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Ingredients
CRUST
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 Tbsp. granulated sugar
- 1 tsp. kosher salt
- 2 sticks cold salted butter, cut into cubes
- 1/4 to 1/2 cup ice water
FILLING
- 4 large eggs
- 3 cups canned pure pumpkin puree
- 2 1/4 cups evaporated milk
- 1 cup packed light brown sugar
- 1 1/2 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. freshly grated nutmeg
- 1 tsp. kosher salt
- Whipped cream, for serving
Directions
- Step 1For the crust: Pulse together the flour, granulated sugar and salt in a food processor. Add the cold butter and pulse until it looks like coarse sand. With the machine running, slowly add the water and process until the dough holds together when pinched. Form the dough into a flat rectangle and wrap in plastic wrap. Refrigerate until cold and firm, at least 1 hour.
- Step 2On a lightly floured surface, roll out the dough into a 13-by-18-inch rectangle, about 1/8 inch thick. Ease into a 10-by-15-inch jelly roll pan and trim the edges, leaving a 1-inch overhang. Fold the overhanging dough under itself and crimp as desired, making sure the crust comes up over the edge of the pan. Chill until firm, about 30 minutes.
- Step 3Preheat the oven to 375˚. Line the crust with parchment paper and fill with dried beans or pie weights. Bake until the crust is set and lightly golden brown around the edges, about 30 minutes. Remove the beans or weights and parchment and continue to bake until the bottom of the crust is golden brown, about 20 more minutes. Let the crust cool completely.
- Step 4Reduce the oven temperature to 325˚. For the filling: Whisk the eggs, pumpkin, evaporated milk, brown sugar, vanilla, cinnamon, ginger, nutmeg and salt in a large bowl. Carefully pour the filling into the cooled crust and bake until the center is set but still slightly wobbly, 50 to 55 minutes. Transfer to a rack and let cool completely. Cut into squares and serve with whipped cream.
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