Easy Pumpkin Pie with Press-In Shortbread Crust

By clbrosnan

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

• 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

Servings 9
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared piecrust.

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.