Roasted cinnamon-sugar pepitas bring extra warmth to this fall classic. An all-butter crust and rich custard filling make this aromatic pumpkin pie a highlight of baking season.
Perfect for Thanksgiving--this crowd-pleasing pie will take entertaining to a whole new level!
When making pie dough, it’s important that butter stays cold to ensure a flaky crust. If the dough softens on the counter, stick it in the fridge for a few minutes. If it warms up as you roll it out, you’ll need to chill it along the way. Chunks of butter in the dough are okay: they make the crust puff up deliciously.
Do-ahead note: You can make the pie dough up to three days in advance. Follow steps 1 and 2, then chill wrapped dough in the fridge. Don’t freeze it.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 3 eggs from your refrigerator. Fill a small bowl with cold water and add 3 or 4 ice cubes; set aside. In a large bowl, whisk together flour, sugar (for dough), and salt (for dough). Cut the stick of butter into tablespoons (it should be cold). Add the pieces to the flour mixture, using your hands to work them in. The dough will start to look very flaky.
Drizzle 1 tablespoon of the ice water (without ice cubes) over butter-flour mixture. Continue mixing with your hands to bring the dough together. Add another tablespoon of ice water, mix, and add one more. If dough still feels dry, add one or two more drops ice water, but no more than 4 tablespoons total. Your dough will look marbled from the big chunks of cold butter. Wrap the dough in plastic wrap and press down to shape into a disk about six inches wide. Place in fridge to chill for at least 1 hour.
Remove dough from fridge and unwrap. Generously flour a work area (using surface prep flour provided). Use a rolling pin to roll the dough from the center towards the edges. Roll it a few times in one direction, lift up dough and rotate it a quarter turn. Flip it over every few turns. Repeat until the dough is even in thickness. Re-flour the counter and the dough as needed (there should be no bits of dough on the counter or pin). The dough is large enough when you invert a 9” pie dish and the dough extends 1 inch around it.
Carefully transfer rolled dough into the pie dish (pro tip: gently roll it around your rolling pin and then unfurl it into the dish). Press the dough into the corners of the dish to release any air bubbles. Once in place, press down firmly on the rim. Using a knife, trim any (minor) excess that is hanging over. Crimp the edges: Using your index finger on one hand and index and thumb on the other, pinch an indentation in your dough. Repeat around the whole dish. Place in fridge to chill for 30 minutes.
Preheat oven to 400°F. Remove pie dish from fridge and line with parchment paper provided, covering bottom and sides. Fill with pie weights. Bake for 12 to 15 minutes, or until edges are light golden brown. Remove from oven and let cool, then remove parchment and weights. Turn oven down to 375°F. In a medium saucepan, cook pumpkin puree, brown sugar, cinnamon (for filling), nutmeg, ginger, salt (for filling), and pepper on medium heat for about 3 minutes, stirring occasionally, until mixture becomes aromatic (don’t let it boil). Whisk in heavy cream, then whisk in all 3 eggs.
Pour pumpkin mixture into crust and bake for 35 to 40 minutes, or until center has set (it doesn’t jiggle). Place on a wire rack to cool completely; refrigerate if not serving right away. Make pepita topping (keep oven at 375°F): Place pepitas in a large bowl and toss with 1 tsp of vegetable oil (from home) until evenly coated. Add granulated sugar, cinnamon, and salt (all for topping). Mix and spread onto a baking sheet. Bake for 8 minutes, stirring halfway through. Remove from oven and let cool completely. Decorate pie with pepitas when you’re ready to serve. Enjoy!