Pumpkin Pie with Press-In Shortbread Crust
This pumpkin pie features a buttery press-in shortbread crust and a silky, warmly spiced pumpkin custard filling. Perfect for Thanksgiving or any fall gathering, it's an elegant make-ahead dessert served chilled with whipped cream.
Equipment
- 9-inch pie dish
- medium mixing bowl
- Large Mixing Bowl
- hand mixer optional
- pastry blender
- rimmed baking sheet
- aluminum foil
- wire cooling rack
- whisk
Ingredients
- For the Press-In Shortbread Crust
- 4 tbsp unsalted butter, room temperature
- 3 tbsp granulated sugar
- 1 large egg yolk
- 120 g all-purpose flour
- 1/4 tsp coarse salt
- For the Pumpkin Filling
- 15 oz solid-pack pumpkin
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp coarse salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 2 large eggs, lightly beaten
- decorative baked pie crust cut-outs (optional)
- whipped cream, for serving (optional)
Instructions
- Mix the butter and sugar until combined. Stir in the egg yolk, then add the flour and salt. Blend until the mixture becomes dry and crumbly.
- Press the dough evenly into the bottom and sides of a 9-inch pie dish. Freeze for 20 minutes while preheating the oven to 375°F (190°C).
- Place the pie dish on a foil-lined baking sheet and bake for 15–20 minutes, rotating halfway through, until the edges are lightly golden. Cool completely on a wire rack for about 1 hour.
- Reduce the oven temperature to 325°F (163°C). Whisk together the pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and lightly beaten eggs until smooth.
- Pour the pumpkin filling into the cooled shortbread crust and smooth the surface.
- Bake on a foil-lined baking sheet for about 60 minutes in a convection oven (or up to 70 minutes in a standard oven), rotating halfway through, until the filling is just set with a slight wobble in the center.
- Cool completely on a wire rack, then refrigerate uncovered for at least 6 hours. Add decorative pie crust cut-outs if desired.
- Serve chilled with whipped cream, if desired.
Notes
The pie can be made up to 2 days in advance and stored covered in the refrigerator. Refrigerate for at least 6 hours before serving to allow the filling to fully set. Decorative baked pie crust cut-outs and whipped cream are optional garnishes.