Pumpkin pie has long been a seasonal holiday favorite, and when it’s made right it’s easy to see why. The best pumpkin pies are packed with real pumpkin flavor, are sweet but not sugary, and have a silky, custardy texture that keeps you coming back for more. This Land Rover Cary favorite pumpkin pie recipe hits all the right notes--and is sure to become your go-to version this holiday season.

Homemade Pumpkin Pie 

Total preparation time: one and a half hours
Active time: twenty minutes
Inactive time: one hour and ten minutes
Serves six

Ingredients

Pastry

1½ cups all-purpose flour

4 tablespoons cold unsalted butter

1 ounce vegetable shortening

2 tablespoons granulated sugar

Generous pinch of salt

¼ cup cold water

Filling

1 pound fresh pumpkin flesh, chopped to a one-inch dice

2 cups heavy cream

½ cup soft brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg, plus more for garnish

2 large eggs

Directions

Combine the flour, butter, shortening, sugar, and salt in the bowl of a food processor and pulse to cut the butter and shortening into the flour, until mixture resembles coarse meal with pea-sized crumbs. Transfer the mixture to a large bowl and sprinkle the cold water on top, clumping the dough together to form a ball; do not knead the dough. Flatten the dough into a disk, wrap with plastic wrap and place in the refrigerator to chill or at least half-an-hour.

Meanwhile, place the pumpkin in a steam basket and steam until soft, about 10 minutes. Force the pumpkin through a sieve or ricer to form a smooth paste.

Preheat the oven to 350 degrees Fahrenheit.

Place the cream, sugar, and spices in a saucepan and heat just until the mixture starts to simmer. Beat the eggs. Stir a small amount of the cream mixture into the eggs temper the eggs, then stir the egg mixture into cream mixture, followed by the pureed pumpkin. Stir well to fully combine.

Lightly grease a 10" pie dish. Remove the pastry from the refrigerator and roll it out on a clean, lightly floured surface until it is large enough to cover the base and sides of the pie dish. Transfer the dough to the pie pan and press it into the pan. Fold under the overhanging edges and pinch the dough or press a fork around the edges to crimp.

Pour the filling into the crust and place in the oven to bake for 35-40 minutes, until the pie is jiggly but not wet in the center. Remove the pie from the oven to a cooling rack, sprinkle with nutmeg, and allow to cool at least 15 minutes before placing in the refrigerator and cooling completely. Slice and serve.