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Pumpkin, Squash, Or Sweet Potato Pie

  • 30m Prep Time
  • 50m Cook Time
  • 1h 20mReady In

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  • Cuisine : American
  • Course : Dessert

One 9-inch single-crust pie Use 3 eggs for a soft, custardy filling, 2 for a firmer pie with a pronounced pumpkin flavor. To prepare this with sweetened condensed milk, substitute 1 ½ cups (455g) sweetened condensed milk for the heavy cream and do not add the white sugar.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 ½ cups (315g) all-purpose flour
    • (1 teaspoon sugar, for sweet pies)
    • ½ teaspoon salt
    • 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
    • 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    • 1 to 3 teaspoons ice water
    Sub-recipe steps
    1. Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
    2. Add: 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
    3. If mixing the dough by hand, work in the butter, flattening the pieces between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until the butter pieces are mostly pea-sized. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    4. Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
    5. The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
  • 1 large egg yolk, beaten
  • 2 cups pumpkin, squash, or sweet potato puree, canned or prepared, above
  • 1 ½ cups heavy cream (345g) or evaporated milk (370g)
  • ½ cup (100g) sugar
  • 2 to 3 large eggs
  • ⅓ cup packed (75g) brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon grated or ground nutmeg
  • ¼ teaspoon ground cloves or allspice
  • ½ teaspoon salt
  • 1
    • 1 cup cold heavy cream
    • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
    • (½ teaspoon vanilla)
    Sub-recipe steps
    1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
    2. Use immediately.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 ½ recipe All-Butter Pie or Pastry Dough
  • 1 large egg yolk, beaten
  • 2 cups pumpkin, squash, or sweet potato puree, canned or prepared, above
  • 1 ½ cups heavy cream (345g) or evaporated milk (370g)
  • ½ cup (100g) sugar
  • 2 to 3 large eggs
  • ⅓ cup packed (75g) brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon grated or ground nutmeg
  • ¼ teaspoon ground cloves or allspice
  • ½ teaspoon salt
  • 1 Whipped Cream (flavored with 2 tablespoons bourbon)

Let's Cook

  1. Step 1.

    Line a 9-inch pie pan with: ½ recipe All-Butter Pie or Pastry Dough

  2. Step 2.

    Bake as directed in About Blind Baking Crusts. After removing the weights, glaze the crust with: 1 large egg yolk, beaten

  3. Step 3.

    Return the crust to the oven until golden brown, 5 to 8 minutes. Leave the oven on. Whisk thoroughly in a large bowl: 2 cups pumpkin, squash, or sweet potato puree, canned or prepared, above; 1 ½ cups heavy cream (345g) or evaporated milk (370g); ½ cup (100g) sugar; 2 to 3 large eggs; ⅓ cup packed (75g) brown sugar; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon grated or ground nutmeg; ¼ teaspoon ground cloves or allspice; ½ teaspoon salt

  4. Step 4.

    Warm the pie crust in the oven until it is hot to the touch, but leave the filling at room temperature. Pour the pumpkin mixture into the crust and bake until firm, 35 to 45 minutes. Let cool completely on a rack.

  5. Step 5.

    The pie can be refrigerated for up to 5 days. Serve cold or at room temperature, accompanied with: Whipped Cream (flavored with 2 tablespoons bourbon)

  6. Step 6.

    Follow the directions in I, omitting the milk and adding 2 tablespoons (45g) molasses and 1 ½ cups (360g) sour cream.

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