Kristen has a new pumpkin pie for you. One with a filling that sets glassy-smooth and will never crack, a dough that won’t leave your counters (and sweater) with a film of flour. Our friend Erin Jeanne McDowell, who just wrote the literal “The Book on Pie,” created a creamy-comforting, zero-stress pumpkin pie for a cozy tradition that asks very little of you. GET THE RECIPE ►► https://f52.co/3mP1zzC
Listen to Erin on the Genius Recipe Tapes podcast ►► https://f52.co/3mSmmCt
And hear other Genius Recipe Tapes episodes ►► https://f52.co/3eoV8jT
INGREDIENTS
Pumpkin Sugar Pie
99 grams (1/2 cup) granulated sugar
60 grams (1/2 cup) all-purpose flour
106 grams (1/2 cup) packed dark brown sugar
230 grams (1 cup) whole milk
153 grams (3/4 cup) heavy cream
7 grams (1 1/2 teaspoon) vanilla extract
2 grams (1/2 teaspoon) fine sea salt
212 grams (1 cup) pumpkin puree
6 grams (2 teaspoons) pumpkin pie spice (see note above)
one 9-inch / 23-cm pie crust (see below, or substitute your favorite crust, parbaked, brushed with egg wash, and cooled completely)
Press-In Cookie Crust
113 grams (4 ounces / 8 tablespoons) unsalted butter, at room temperature
50 grams (1/4 cup) granulated sugar
21 grams (1) large egg yolk (save the white for the egg wash in step 3)
5 grams (1 teaspoon) vanilla extract (optional)
210 grams (1 3/4 cups) all-purpose flour
2 grams (1/2 teaspoon) fine sea salt
15 grams (1 tablespoon) water
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