Prep time: 30 minutes
Total time: 2 hours
for the pate brisee:
8 tablespoons unsalted butter
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/8-1/4 cup ice water for the pumpkin filling:
1/2 cup light brown sugar
3 large eggs, at room temperature
2 cups canned pumpkin (Libby's preferred)
3/4 cup heavy cream
1 teaspoon pure vanilla extract
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
generous pinch of salt, preferably refined small grain sea salt
zest of one lemon for the cinnamon fluff:
1 egg white, at room temperature
1/2 cup + 2 tablespoons light corn syrup
1/4 teaspoon kosher salt
3/4 cup confectioners' sugar, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1. Make the pate brisee: Heat oven to 425°F.
2. Cut butter into 1-inch cubes, and place in the freezer for 10-20 minutes, or until very cold.
3. In a food processor, add the flour, sugar, and salt and process until combined. Add the butter and pulse until the mixture resembles coarse meal, about 15 seconds.
4. Turn machine on and pour in the ice water through the feed tube in a slow, steady stream. Process until the dough just holds together when pinched. If necessary, add more water. Processing should not take more than 30 seconds.
5. Turn the dough out onto a floured work surface and gather it into a ball and press together until dough holds its shape. Flatten into a 6-inch disk, cover with plastic wrap and refrigerate for an hour or up to 24 hours.
6. After the dough has chilled, place it onto a lightly floured work surface. Roll the dough into a 12-inch circle. To prevent it from sticking and to ensure uniform thickness, keep lifting it and turning it a quarter turn as you roll. Always roll from the center of the dough outward.
7. Fold the dough in half, and transfer to a 9-inch pie pan. Unfold and press firmly into the sides of the pan. Tuck overhanging dough under itself, and then crimp as desired.
8. Cover and freeze for 30 minutes.
9. Line dough with parchment and fill with pie weights or dry beans. Bake for 15-20 minutes in preheated oven until lightly golden. Remove and let cool. Remove beans or weights and parchment once cool.
10. Make the filling: Heat oven to 350°F.
11. Add brown sugar to bowl. Break apart any clumps with a whisk or by hand. Whisk in eggs, and then pumpkin puree, heavy cream, and vanilla. Add spices, salt and lemon and whisk until uniform and smooth.
12. Pour into prepared, blind-baked pie crust. Cover edges of crust with tin foil. Bake in preheated oven for 25 minutes, remove foil and then bake for 15-20 minutes longer until center is set.
13. Make the cinnamon fluff: Beat egg white, corn syrup, and salt in the bowl of a stand mixer on high speed until mixture is thick and doubled in volume, about 5 minutes.
14. Turn machine off and add confectioners' sugar and cinnamon. Turn mixer to low and mix until just combined. Add vanilla and increase speed to high and beat for 2-3 more minutes, until fully incorporated.
15. Using a scoop or a spoon, top center of the cooled pie with fluff. Smooth with a mini offset spatula or spoon, leaving a 1/2-inch of the pumpkin pie visible around the edges. Using a torch, burn the top of the fluff so that it is mostly black. Serve immediately.