Magic Pumpkin Pie Image

Magic Pumpkin Pie

Mary's Kitchen Crush - "Turkey With a Twist"

Prep Time
Cook Time



  • 1¼ cups (140g) flour
  • 1 teaspoon (5g) fine salt
  • 10 tablespoons (150g) butter, cold and cubed
  • 1/3 cup (75ml) ice water
  • 1 tablespoon (15ml) vodka


  • 3 eggs, lightly beaten
  • 1½ cups (350ml) whole milk
  • 2¼ cups (600g) pure pumpkin puree
  • 1 teaspoon (5g) salt
  • 2 cups (400g) brown sugar
  • 1½ teaspoons (8g) cinnamon
  • 1 teaspoon (5g) ground ginger
  • ½ teaspoon (3g) ground nutmeg
  • ¼ teaspoon (1g) ground cloves
  • For serving: whipped cream & cinnamon



  1. Combine flour and salt in a large bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Combine water and vodka in a measuring cup and add to flour mixture. Stir to form a shaggy dough. Turn dough out onto a lightly floured surface and bring it together. Wrap in plastic, form into a disk and refrigerate for an hour.
  3. On a lightly floured surface, roll pastry into a 13-inch (33cm) round. Place it in a deep 9-inch (23cm) pie plate. Trim and crimp the edges. Refrigerate for 20 minutes.


  1. Heat oven to 400F (205C).
  2. Whisk together filling ingredients in a large bowl. Pour into shell.
  3. Bake for 10 minutes, reduce the heat to 350F (176C) and continue to bake until the middle is just set, about 1 hour. Tent with foil if pie begins to brown.
  4. Transfer pie to wire cooling rack to cool completely. Serve topped with whipped cream and sprinkled with cinnamon.