Makes: 8 to 10 servings (1 9-inch pie)
Thanksgiving is not Thanksgiving without pumpkin pie. Our version takes the spices out of the filling and bakes them into the crust, letting the pumpkin flavor shine through. An extra dose of half-and-half gives the pie its silky, creamy texture, perfect when paired with Vanilla Bean Ice Cream.
What to buy: You’ll need pie weights to line the crust so that it doesn’t puff up while cooking. If you don’t have pie weights or forgot to get them, just use some dried beans.
Game plan: For tips on how to make pie crust, turn here. The pie can be made up to a day in advance. Serve chilled or at room temperature.
For the filling:
Beverage pairing: Broadbent 5 Year Madeira, Portugal. Madeira has a burnished, honeyed nuttiness that will beautifully play off the spices and rooty flavors in the pie. The wine is sweeter than the pie and also has a firm acid backbone, making it a refreshing sip after each bite.
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