Ultimate Pumpkin Pie

My mom loves pumpkin pie. And love is an understatement. All growing up, my mom would make about 5 pumpkin pies on Thanksgiving and send them home with family But she enjoyed having all of the leftovers for breakfast, lunch, and dinner. I myself tend to enjoy a small sliver, and go back for second helpings of the mashed potatoes and dinner rolls. But this recipe may make me change my mind, and go for a second slice of pie this year.

Ultimate Pumpkin Pie

Crust

• 2 cups all purpose flour
• 5 tsp. sugar
• salt
• 12 tbsp. unsalted butter, cold, cut into small pieces

Pie Filling

• 1 15-oz. can pure pumpkin
• 2 tbsp. unsalted butter, softened
• salt
• 3 large eggs, plus 1 egg white
• 1/2 cup sugar
• 1 cup heavy cream
• 1 tsp. ground cinnamon
• 1/2 tsp. nutmeg

Make the crust: Combine the flour, sugar, and a pinch of salt in a large bowl. Mix in the cold butter with your hands until it forms small crumbs. Work in 3 tablespoons cold water until the dough holds together without being too sticky. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

On a floured surface, roll out the dough into an 11- to 12-inch circle with a floured rolling pin. Ease into a 9-inch pie pan and press firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill.

Place a baking sheet on the bottom oven rack and preheat to 375. Make the filling: Whisk the pumpkin in a bowl with the butter and a pinch of salt. Whisk in 3 eggs and the sugar.

Stir in the cream, cinnamon, and nutmeg. Pour the mixture into the pie shell. Lightly beat the egg white, then brush onto the pastry edges. Carefully place the pie on the preheated baking sheet, lower the oven temperature to 325 and bake until the pie is set, but still jiggles slightly, about 50 minutes. Let cool completely. Serve.