Easy Pumpkin Pie with Press-In Shortbread Crust

By beltranm

"Our satiny, fragrant pumpkin filling finds a perfect partner in this sweet shortbread crust, which is easy to make. Because the dough isn't rolled out, you don't need a rolling pin -- just a mixing bowl and a spoon. Press the buttery crumbs evenly into a pie pan, and then bake the dough briefly before adding the custardy pumpkin filling. The finished crust is crisp, cookielike, and sophisticated."

Ingredients

• For Crust:
• 2 ounces (4 tablespoons) unsalted butter, softened
• 3 tablespoons sugar
• 1 large egg yolk
• 1 cup all-purpose flour
• 1 teaspoon coarse salt
• For Filling:
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup heavy cream
• 3/4 cup sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 2 large eggs, lightly beaten
• Press-In Shortbread Pie Crust
• Whipped cream, for serving (optional)

Details

Adapted from marthastewart.com

Preparation

Step 1

Prepare crust:
1. Stir together butter and sugar in a medium bowl. Stir in yolk. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 20 minutes. Meanwhile, preheat oven to 375 degrees.
2. Bake, rotating halfway through, just until crust turns golden brown, 20 to 22 minutes. Let cool in dish on a wire rack.

Meanwhile, prepare filling
1. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust. Set oven to 325 degrees.
2. Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 65 to 70 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. (Pie can be refrigerated for up to 2 days.) Serve chilled, topped with whipped cream if desired.