For the pie crust:
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) very cold unsalted butter, cubed
- 1 cup very cold water
For the filling:
- 1 3/4 cups pumpkin puree or canned pumpkin (NOT pumpkin pie filling)
- 1 egg
- 3 egg yolks
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/8 teaspoon black pepper
- 1 1/4 cups evaporated milk
For the cinnamon swirl topping:
- 1/2 pie crust recipe (1 disc)
- 2 tablespoons unsalted butter, softened
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- Pinch salt
- Make the crust: In the bowl of a food processor, pulse flour, sugar and salt until well mixed. Add butter and pulse, drizzling in up to 1 cup cold water just until dough forms and butter is size of very small peas. Divide dough into 2 equal pieces; shape each piece into a flattened disc. Wrap each disc in plastic wrap and refrigerate 1-2 hours until well chilled.
- Place one chilled disc on lightly floured surface (keep second disc in fridge until ready to use). Roll out disc to round about 2 inches larger than 9-inch DEEP DISH* pie plate; fold into quarters and transfer to pie plate. Gently ease crust into bottom and sides of pie plate. Trim edges to within 1 inch of pie plate edge; fold over and flute as desired. Place pie plate in freezer 15 minutes.
- Heat oven to 375 degrees F. Place sheet of parchment paper over chilled pie crust, then fill halfway with dried beans or pie weights. Bake 20 minutes. Remove beans and parchment paper, then bake 20 minutes more, covering crust edges with foil if getting too brown. Set pie crust aside to cool. Reduce oven temperature to 350 degrees F.
- Make the filling: In a large bowl, whisk pumpkin, egg, egg yolks, sugar and brown sugar until well mixed. Whisk in flour, cinnamon, ginger, nutmeg, salt, cloves and pepper. Stir in evaporated milk until well combined. Pour filling into pie crust. Bake uncovered at 350 degrees F 45-60 minutes until filling is nearly set (the edges of the filling shouldn’t jiggle, but the center can jiggle just slightly, almost like a cheesecake). Cover pie crust edges with foil while baking if getting too brown. Cool pie completely on cooling rack, about 2 hours.
- Make the cinnamon swirl topping: Remove second disc of dough from fridge. On lightly floured surface, roll out dough to about a 1/4-inch-thick rough rectangle. In small bowl, stir butter, brown sugar, cinnamon and salt until well combined. Spread butter mixture evenly over pie dough all the way to edges. Tightly roll up pie dough into log. Cover with plastic wrap and refrigerate 30 minutes.
- Heat oven to 425 degrees F. Using very sharp knife, cut pie dough log into 1/4-inch slices (reshape with hands as needed into perfect rounds) and place on ungreased rimmed baking sheet. Freeze 15 minutes. Just before baking, if desired, sprinkle rounds with extra sugar. Bake 12-15 minutes until golden brown. Cool completely on baking sheet.
- Arrange cinnamon swirl rounds on top of fully cooled pumpkin pie. Pie is best served the day it’s made.
Keywords: Thanksgiving, Turkey Day, Christmas, Holidays