Perfect Thanksgiving Pies That Are Too Pretty To Eat

Makes one 9-inch pie

1 All Buttah Pie Dough
1/2 cup (99 g) granulated sugar
1/2 cup (60 g) all purpose flour
1/2 cup (106 g) light brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon (2 g) fine sea salt
3/4 cups (171 g) whole milk
3/4 cups (183 g) heavy cream
1/2 vanilla bean, split and scraped
1 cup (269 g) pumpkin puree
powdered sugar, as needed for finishing

Lightly flour the work surface. Roll out the dough into a circle 1/4-inch thick. To transfer the dough to the pie pan, roll the dough up onto the rolling pin, starting at the far edge of the round. With the pie pan in front of you, start at the edge closest to you and gently unfurl the dough into the pan. Press gently to make sure the crust settles all the way to the bottom, but be careful not to poke any holes in the dough. Trim away the excess dough, leaving a 1/2-inch overhang all around. Chill in the refrigerator for 20 to 30 minutes, or freeze for 5 to 10 minutes.

Tuck the excess dough under at the edges, pressing lightly to help “seal” the dough to the outer rim of the pie pan. Return the dough to the refrigerator for 20 to 30 minutes or to the freezer for 5 to 10 minutes. Crimp the edges of the piecrust as desired.

Preheat the oven to 425° F, preferably with a baking stone on the bottom rack. Prick the dough all over with a fork. Cut a square of parchment slightly larger than the pie pan. Place the parchment over the crust and fill with pie weights or dried beans. Bake the crust on the stone or bottom rack just until the edges barely begin to turn golden, 15-20 minutes.

Remove the parchment and weights and return the pan to the oven for another 2-4 minutes, just until slightly more golden around the edges and the base looks dry. Let cool completely.

In a medium bowl, whisk together the granulated sugar and all purpose flour to combine. Add the brown sugar, pumpkin pie spice, and salt and mix to combine.

Gradually whisk in the heavy cream and milk. Stir in the vanilla bean scrapings. Finally, whisk in the pumpkin puree.

Pour the pumpkin mixture into the cooled par-baked crust. Lower the oven to 375° F. Return the pie to the oven and bake until the crust is deeply golden and the filling appears set around the edges, but still slightly jiggly in the center 28-32 minutes.

Let the pie cool completely. Dust with powdered sugar to serve (I do this by placing a doily over the pie and dusting with powdered sugar, then lifting the doily up to reveal the pattern.) You can use any kind of stencil, or just wing it!