Pumpkin pie with an all-butter crust, made a day ahead

Ingredients

• Crust: 1¼ cups flour, ½ tsp salt, 1 tbsp sugar
• Crust: 8 tbsp cold butter, cubed, and 3–4 tbsp ice water
• 1 can (15 oz) pumpkin puree, or 1¾ cups homemade
• ¾ cup packed brown sugar
• 2 tsp cinnamon, 1 tsp ground ginger, ¼ tsp nutmeg, ¼ tsp cloves
• ½ tsp salt
• 3 eggs
• 1 cup heavy cream and ½ cup whole milk

Steps

1. 1

   Step 1: Make the crust: pulse the flour, salt and sugar, add the butter and pulse until pea-sized. Add ice water a spoon at a time until the dough holds when squeezed. Flatten into a disk, wrap and chill 1 hour.

2. 2

   Step 2: Roll the dough to a 12-inch round, ease it into a 9-inch pie dish and crimp the edge. Freeze 15 minutes.

3. 3

   Step 3: Heat the oven to 400°F. Line the crust with parchment, fill with pie weights and bake 15 minutes. Remove the weights and bake 5–8 minutes more, until dry and lightly golden.

4. 4

   Step 4: Lower the oven to 350°F. Whisk the pumpkin, brown sugar, spices, salt, eggs, cream and milk until smooth. Pour into the warm crust.

5. 5

   Step 5: Bake 50–55 minutes, until the edges are set and the center still jiggles slightly, like gelatin. Cool on a rack at least 3 hours, then refrigerate overnight.