Valerie’s Pumpkin Pie

Valerie's Pumpkin Pie
35 min
1h 40 min
6 - 8 servings

Adapted from “One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond” by Valerie Bertinelli © Rodale 2012. Provided courtesy of Valerie Bertinelli.



Mom's Flaky Pie Dough

2 ½
cups all-purpose flour, plus more for flouring the rolling pin and surface
Tbsp granulated sugar
tsp kosher salt
cup (1 ½ sticks) unsalted butter, cut up
- 8 Tbsp ice water

Pumpkin Pie Filling

1 ¾
cups canned solid-pack pumpkin puree
1 ¼
cups heavy cream
cup + 2 Tbsp firmly packed light brown sugar
2 ½
tsp ground cinnamon
1 ½
tsp ground nutmeg
tsp ground ginger
tsp ground cloves
tsp kosher salt
Tbsp bourbon
Tbsp vanilla extract
large eggs, lightly beaten
Cinnamon-Buttermilk Whipped Cream, recipe follows, for serving

Cinnamon-Buttermilk Whipped Cream

cup cold heavy cream
cup cold buttermilk
Tbsp sugar
tsp ground cinnamon


Step 1

Combine the flour, granulated sugar and salt in a food processor and pulse until combined. Gradually add the butter chunks and pulse until the largest chunks are pea-size. Add the ice water 1 tablespoon at a time and pulse just until the dough begins to clump together against the walls of the processor. Dump the dough out onto a work surface and press together to make a cohesive ball, kneading once or twice if it is falling apart. Divide the dough in half, wrap each in plastic wrap and refrigerate 1 portion of the dough for 1 hour before using. (You’ll be using only 1 portion of dough for the pie, so wrap the extra piece in a second layer of plastic wrap, put in a resealable plastic bag and freeze for another time.)

Step 2

On a well-floured surface with a well-floured rolling pin, roll the dough into a 9- to 10-inch round and transfer to an 8-inch pie plate. (If the rolling pin and work surface quickly become sticky, refrigerate the dough until firm, or, using a large spatula or bench scraper, transfer the dough to an 8-inch pie plate and press it into shape.) Crimp the edges and prick the bottom all over with a fork. Refrigerate the pie shell for 20 minutes.

Step 3

Meanwhile, preheat the oven to 325ºF.

Step 4

Place a sheet of parchment paper or foil in the pie shell and fill with pie weights, raw rice or dried beans. Bake until the edges are lightly golden, about 15 minutes. Remove the weights and paper and bake until golden and cooked on the bottom and sides, about 15 minutes more. Reduce the oven temperature to 300ºF.

Step 5

Combine the pumpkin, cream, brown sugar, cinnamon, nutmeg, ginger, cloves and salt in a large bowl and whisk until thoroughly blended. Stir in the bourbon, vanilla and eggs. Whisk again until thoroughly blended.

Step 6

Pour the pumpkin mixture into the pie shell and smooth the top with an offset spatula. Bake until the center wobbles slightly when shaken, 1 hour to 1 hour 10 minutes. Cool completely on a rack for about 2 hours. Serve with Cinnamon-Buttermilk Whipped Cream.

Step 7

Add the heavy cream and buttermilk to a large bowl and beat with an electric mixer until foamy. Gradually add the sugar and cinnamon while beating, then continue to beat until soft peaks form.

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