BA's Best Pumpkin Pie
Ingredients
- 1 Tbsp. sugar
- 1½ tsp. kosher salt
- 2 cups all-purpose flour
plus more for surface
- 5 Tbsp. chilled unsalted butter
cut into pieces
- 3 Tbsp. chilled lard or vegetable shortening
- 1 Tbsp. apple cider vinegar
- 1 large egg
beaten to blend
- ⅓ cup sugar
- 1 tsp. ground cinnamon
- ¾ tsp. kosher salt
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- ¼ tsp. ground nutmeg
- 2 large eggs plus 1 large egg yolk
room temperature, beaten to blend
- 2 cups unsweetened pumpkin purée
- ⅔ cup sweetened condensed milk
- ⅓ cup heavy cream
- 2 Tbsp. maple syrup
- 2 tsp. vanilla extract
- Whipped cream
for serving
Directions
- 1
Pulse sugar, salt, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about 15 one-second pulses. With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).
- 2
Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Flatten into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.
- 3
Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to a 9" pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.
- 4
Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Brush inside of crust (not the crimped edges) with egg wash and continue to bake until crust is set and beginning to lightly brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.
- 5
Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months. Crust can be baked 1 day ahead; tightly wrap and store at room temperature.
- 6
Preheat oven to 325°. Whisk sugar, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl until no clumps remain. Add eggs, pumpkin, condensed milk, cream, maple syrup, and vanilla and whisk until smooth. Pour into cooled crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 60–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with whipped cream.
- 7
Do Ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature. Editor’s note: This recipe was originally published in November 2016 as part of BA’s Best, a collection of our essential recipes. Head this way for more of our best Thanksgiving dessert recipes →
BA's Best Pumpkin Pie
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About this Recipe
Craving a truly exceptional pumpkin pie that stands out from the rest? This recipe for BA's Best Pumpkin Pie delivers that perfect balance of rich, spiced custard and a tender, flaky crust, making it an instant classic for any occasion.
What truly makes this pumpkin pie exceptional is the thoughtful blend of ingredients designed for maximum decadence. The secret lies in the sweetened condensed milk, which ensures an incredibly rich and smooth custard filling that melts in your mouth, perfectly complementing the traditional warm spices like cinnamon, ginger, cloves, and nutmeg. Beyond the filling, the crust is crafted with a combination of chilled unsalted butter and lard or vegetable shortening, plus a touch of apple cider vinegar, promising an impossibly flaky and tender foundation for the star filling.
When you slice into this pumpkin pie, expect a beautifully smooth, golden-orange custard that's firm yet yielding, fragrant with a symphony of autumn spices. Each bite offers a harmonious blend of sweetness and warmth, enveloped by a crust that’s both crisp and delicate. It's the quintessential comforting dessert, embodying the best of homemade baking without being overly complicated. You'll love how the texture of the filling is perfectly balanced—neither too dense nor too watery, just pure, creamy bliss.
Should you wish to tailor this pie to your preferences, feel free to adjust the spice blend. You might add a little extra ginger for a brighter note, or reduce the cloves if you prefer a milder spice profile. While the combination of lard or shortening ensures a supremely flaky crust, an all-butter crust can also be used if you prefer, though the texture will be slightly different. For an extra touch of sweetness, consider a sprinkle of turbinado sugar on the crust before baking.
This BA's Best Pumpkin Pie is absolutely perfect for holiday gatherings, a cozy weekend treat, or simply to satisfy a craving for a truly classic dessert. Serve it simply, or elevate each slice with a generous dollop of freshly whipped cream.