The pumpkin pie that finally converted Camila.
When Marie Saba found out Camila was not a pumpkin pie lover, she happily accepted the challenge to make one she would love. The result is Marie’s Very Best Pumpkin Pie, a silky, gently spiced filling baked in a flaky Pantalones tequila pie crust that completely changed Camila’s mind about this classic dessert.
Follow along with Camila and Marie in the kitchen for step-by-step instructions.
The filling is cooked on the stovetop first to deepen the pumpkin flavor, wake up the spices, and help the custard bake up smooth and sliceable every time.
Paired with that tender tequila kissed crust, this pie feels familiar and fun all at once. It is the kind of dessert you will make for Thanksgiving, then crave again on cozy weekends all season long.
Marie shared with us her 7 Secrets for a Better Pumpkin Pie. Check them out!
Better Pumpkin Pie
Servings 1 9 inch pie
Ingredients
- 1 pie crust, store-bought or check out the Flakey Pantalones Tequila Pie Crust recipe below.
- 1 (15 oz. / 425 g) can pumpkin puree
- 3/4 cup (150g) brown sugar, packed
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp allspice
- 2 tbsp maple syrup
- 2 large eggs
- 1 cup (240 ml) half-and -half
- 2 tsp vanilla
For egg wash
- 1 egg
- 2 tsp water
For serving
- Sweetened whipped cream
Instructions
- Roll out pie crust and fit into pie crust into plate; then freeze for 30 minutes.
- In a small pot, mix together pumpkin puree, brown sugar, salt, cinnamon, ginger, cloves, allspice and maple syrup. Cook over medium-low heat, stirring often, for 10-12 minutes. Transfer cooked pumpkin mixture to another container and refrigerate to cool completely.
- While pumpkin mixture is cooling, blind bake the crust. Preheat oven to 415 F (212 C) and remove pie crust from freezer. Let crust sit on counter for 15 minutes while oven preheats. Line pie crust with parchment paper and fill with pie weights, or fit a disposable aluminum pie plate inside the parchment (pressing down so the plate fits tightly inside the pie crust) and then place an inverted oven-proof bowl in the center to weigh it down. Bake on parchment-lined baking sheet until edges are set, 15-20 minutes. Remove parchment and pie weights or disposable pie plate and bowl (be careful – the bowl will be very hot!) and set aside. Prick the bottom of the pie crust with a fork, reduce heat to 350 F (176 C) and bake crust for 15 minutes more. In a small bowl, whisk 1 egg and add 2 teaspoons water. Brush a thin layer of egg wash all over the warm crust. Bake the crust for 2 minutes more.
- While pie crust is baking, make custard. In a large bowl, gently whisk 2 eggs until light yellow. Add half and half, vanilla and cooked pumpkin mixture; whisk until just combined. Mixture should be smooth and all one color. Do not over-whisk.
- When crust is done, pour filling into crust. Cover crust edges with pie shield or aluminum foil. Bake at 350 F (176 C) for 60 to 70 minutes, until custard is set and does not wobble.
- Let pie cool completely on wire rack, about 4 hours. Serve and enjoy!
And now for the Flakey Pantalones Tequila Pie Crust!
Flakey Pantalones Tequila Pie Crust
Servings 1 9 inch crust
Ingredients
- 1¼ cup (170 g) all-purpose flour (plus extra for rolling out the dough)
- 1 tbsp (15 g) sugar
- 1/4 tsp (2 g) Kosher salt
- 1/2 tsp (2 g) baking powder
- 1/2 cup (113 g) unsalted butter (cold), cut into cubes
- 2 tbsp (30 mL) Pantalones Tequila
- 3 tbsp (45 mL) cold water
Instructions
- Place flour, sugar, salt and baking powder in the bowl of a food processor. Pulse a few times to combine.
- Add cold butter. Pulse about 10 times, until the butter and flour start to combine. The butter will be in some smaller pieces (like peas) and some larger pieces (like walnuts).
- Add 2 Tablespoons Pantalones Tequila and 3 Tablespoons cold water. Pulse about 6-8 times. The dough should feel crumbly when you run your fingers through it, but should hold together when you squeeze it in your hand.
- Spread a piece of plastic wrap on the counter (approx. 1 ½ feet long). Gently dump the dough (it will be crumbly) onto plastic wrap. Pull plastic wrap together around the dough and mold it with your hands so the dough forms a disc inside the wrap. Refrigerate dough for at least 1 hour, or up to 48 hours.
- When you are ready to roll out the crust, remove dough from refrigerator, unwrap and let sit at room temperature for about 5 or 10 minutes.
- Use your hands to flatten the dough slightly so it will be easier to roll out. Toss some flour on your countertop. Place dough in the center. Using a rolling pin, roll dough into a circular shape that has about the same thickness all the way around. To keep the dough from sticking and to help keep the dough in a round circle, turn the dough ¼ turn clockwise after each roll. Continue rolling and turning until the circle is evenly rolled out.
- Once the dough is large enough to fit your pie plate, gently place dough in the pie plate with edges hanging over. Gently press the dough into the bottom of the plate. Using your hands, tuck any dough that overhangs the plate into an even edge that rests on the lip of the plate.
- Use your hands to even the edge if needed. Finally, crimp the edges with your fingers for a decorative scalloped shape. Wrap in saran wrap and store crust in freezer for up to 1 month.
- When you are ready to bake a pie, simply remove the pie crust and pie plate from the freezer, let sit at room temperature for 10 minutes. Place pie plate on a parchment-lined baking sheet, add the filling, and bake according to recipe.
Notes:
- Make-Ahead Tip: Pie crust can be made into a disc (step 4), wrapped in saran wrap, and frozen for 2-3 months. Thaw overnight in the refrigerator and roll out the next day (step 5).
- Make-Ahead Tip: Pie crust can be rolled out and fit into pie crust with decorative edge (step 8), wrapped in saran wrap, and frozen for 1-2 months. Do not thaw before baking. Set pie plate with frozen crust on counter (step 9) for 10 minutes and bake according to recipe.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
