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Pumpkin Pie



1 1/4 cups All Purpose Flour

1/2 teaspoon Kosher Sea Salt

1/2 cup fat: all butter, all lard, mixture of butter and lard. All will work.

2-3 tablespoons (or more) ice water


2 Eggs

1/2 cup Dark Brown Sugar

1/2 teaspoon Kosher Sea Salt

1 Tablespoon Pumpkin Spice

2 Tablespoons melted Unsalted Butter

1 1/2 cups Evaporated Milk or Heavy Cream

1 teaspoon Vanilla



  • Wisk together flour and salt.

  • Cut fat into the flour mixture until fully incorporated into a shaggy dough.

  • Add ice water a tablespoon at a time until the dough holds together.

  • Between sheets of waxed paper, roll dough into desired sizes: 1 large pie or multiple pielettes.

  • Place rolled dough in the freezer.

  • Can be made ahead and stored in the freezer until ready for use.

  • When ready for use Blind Bake.


  • Preheat the oven to 450.

  • Beat eggs then add remaining ingredients blending thoroughly after each addition:

    • Roasted Pumpkin Puree

    • Dark Brown Sugar

    • Kosher Sea Salt

    • Pumpkin Spice

    • Melted Unsalted Butter

    • Evaporated Milk -or- Heavy Cream

    • Vanilla

  • Pour filling into blind baked pastry.

  • Bake for 10 minutes, then reduce head to 350.

  • Bake for an additional 50 minutes if making one large pie. If baking smaller pielettes start testing for doneness at 30 minutes. Pies should look set when you gently shake the pan. If the top is cracked then the filling has over-cooked. Not the end of the world, it will still taste good.

  • Remove from the oven and allow to cool before serving.

Makes one large pie or 4-8 pielettes, depending on size.


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