As much as I love experimenting with alternative pumpkin desserts like pumpkin chocolate chip cookies and pumpkin pie dip, sometimes nothing is better than the beloved standby, classic pumpkin pie. This year I tried out an old-fashioned style recipe.
The delicious crust is ultraflaky and butter-rich, and the filling is well spiced. The resulting pie is silky with a rich pumpkin flavor that's not too sweet. Topped with a generous dollop of barely sweetened whipped cream, it's near unbeatable.
The pie crust can be blind-baked and frozen ahead of time. 1 disc pie dough
2/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon pumpkin pie spice
Pinch freshly ground black pepper
1/4 teaspoon kosher salt
2 large eggs
1 cup heavy cream
1/3 cup whole milk
2 cups canned pumpkin
2 tablespoons vanilla bean paste or vanilla extract
Unsweetened or lightly sweetened whipped cream, for serving
The pie crust can be blind-baked and frozen ahead of time.
1 disc pie dough