For the crust:
- 2 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 1/2 cup cold buttermilk plus 2 to 3 tablespoons more if your dough is dry
For the filling:
- 2 cups smooth pureed pumpkin
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1–1/4 cups cold heavy cream
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
For the whip:
- 1 1/2 cups cold heavy whipping cream
- 1/3 cup cocoa powder
- 1/3 cup powdered sugar
- pinch of salt
- Chocolate shavings or chocolate sprinkles
- * This pie crust recipe makes a top and bottom crust, but we’ll only need one bottom crust. Just wrap and freeze the other disk of dough for future use!
- To Make the Crust: To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas.
- Create a well in the butter and flour mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour. We’ll only need one disk of dough for this recipe. The other can be wrapped well and frozen.
- To assemble the pie, remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect, that’s ok.
- Try not to get any tears in the rolled out dough, but if you do, they can be patched together with extra dough. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish. Place in the fridge to chill while you prepare the filing.
- Put a rack in the center of the oven and preheat the oven to 400 degrees.
- To make the filling: Combine the pumpkin puree, brown and granulated sugars, cinnamon, ginger, nutmeg, allspice, cloves, cardamom, and salt in a medium saucepan set over medium heat. Cook, stirring, until the mixture begins to bubble and become fragrant, 5 to 7 minutes. Transfer the mixture to a medium bowl. Stir in the heavy cream. Whisk in the eggs and vanilla.
- Transfer the filling to the prepared pie crust. Bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake until the pie no longer jiggles in the center, 35 to 45 minutes.
- For best results, refrigerate the pie overnight to cool before topping.
- To make the whip in a medium bowl whisk together 1/2 cup heavy cream with cocoa powder, powdered sugar, and salt. Whisk until smooth. Add the remaining cream and use an electric hand mixer to whip the cream to soft peaks.
- Dollop the frosting over the cooled pie and sprinkle with chocolate shavings or chocolate sprinkles. Chill and serve this pie cold.
Recipe note: The recipe below is a good amount of pie filling for a slightly smaller metal pie dish. If you have a deeper pie dish similar to the one pictured above, you may want to increase this recipe by half. You may have a bit of filling left over but you’ll be able to fill the dish to the crimped edge.
If you’d like to make a gluten-free pie crust, I suggest this recipe here.