Make the dough from my pie crust recipe until step 6.
With an oven rack in the middle position, preheat your oven to 425°F/220°C.
Take the dough out of the fridge and let it come to room temperature for 5-10 minutes. Roll the dough out on a lightly floured surface until it is about an inch wider than your pie plate. I find it easiest to gently lift the dough and place it on to the dish, but you can also roll it up on to your rolling pin and then unroll it on to your pie plate.
Let the dough slump into the plate and press very firmly on to the bottom and the area where the side and the bottom of the pie plate meet – this is going to help it not slump when baking!
Tuck the overhanging dough underneath, this is going to give you a thicker edge. Go back and use your hand and fingers to firmly press your dough into the pie plate. Crimp the edges as desired, crimping firmly into the pie plate is going to help it not shrink and hold its shape.
Place your pie plate in the freezer for 10 minutes. While that is chilling, roll out any scraps you have leftover (or your second crust if you've made the full recipe). Cut out shapes using cookie cutter or pie crust cutters. Brush with an egg wash (don't get rid of this, you'll need it to brush the pie later!) so they'll get brown. Place the pie crust cutouts on a baking sheet.
1 large egg
Take the pie out and use a fork to prick the bottom a few times – this will make the bottom not puff up as much when baking.
Line the inside of the pie dough with two pieces of foil, making an X shape, and be sure you have the foil hanging over the edges – this will make it easier to lift out after baking. You also want the overhanging foil to cover the crust so it doesn’t brown too much.
Fill the pie plate with your pie weights, dried beans or sugar. Bake on the middle shelf of your oven for 15-20 minutes. Place your baking sheet with the cookies just below it. The edges should be a light golden color. Quickly take the pie out and lift the foil and pie weights out. Remove the pie crust cookies and let them cool. Reduce the oven temperature to 350°Fahrenheit/175°Celsius and place the pie back in. Bake for another 10 minutes until light golden brown, remove from the oven. Brush the bottom of the pie crust with the remaining egg wash. Let cool.
Make Pie Filling
Preheat the oven to 375°Fahrenheit/190°Celsius with a rack in the center of the oven.
Whisk together the eggs, sugars and vanilla. Add the pumpkin puree, spices and salt. Whisk in your sour cream, and heavy cream.
3 large eggs, ½ cup light brown sugar, ½ cup white sugar, 15 oz pumpkin puree, 2 teaspoons vanilla extract, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, pinch ground black pepper, 1 teaspoon kosher salt, 1 cup heavy cream, ⅓ cup sour cream
Pour the filling into the crust. Tap on the counter to get rid of any air bubbles.
Bake for 45 minutes and check it, the filling should be puffed but the edges should have set. You may need another 5 or 10 minutes! Note, depending on your oven you may need less time so keep an eye on it!
Take the pie out and let it cool completely. Then place it in the fridge for 2 hours.
Whipped Cream
In a stand mixer fitted with the whisk attachment, or in a bowl with a hand mixer, whisk the heavy cream until you have stiff peaks. Dollop on top of the pie or on each individual slice. Garnish with pie crust cookies!
1 cup heavy cream
Video
Notes
My recipes have been developed and tested in metric grams and cups. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘Metric’ above the ingredients. Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Pie Dough: I'm following my favorite pie crust recipe. This recipe makes enough dough for 2 crusts, so you can halve the recipe or save the other pie crust for another recipe! If you make just 1 pie crust, you should have scraps leftover to make pie crust cookies. Pie Dish: This recipe uses a regular 9"-pie dish, but you can also use a deep dish if that's all you have! Storage: Cover leftovers tightly and keep in the fridge for up to 5 days.