Pumpkin Pie

Pumpkin pie is one of those simple comforts that announces autumn with every slice. Warm orange custard cradled in a golden crust—familiar, cozy, and a little bit sweet.

This version keeps things honest and easy. A silky filling meets a crisp shell so every forkful feels balanced, not fussy.

Made for crowded tables or a quiet afternoon with coffee, it brings gentle spice and a soft, nostalgic smile to the plate. The recipe that follows is straightforward and forgiving—home baking that rewards without the fuss.

Ingredients

Lovely — a simple pumpkin tart dressed with clouds of whipped cream, glossy orange marmalade and a few bright microgreens. These quantities make one 9-inch tart:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon fine salt
• 1/2 cup unsalted butter, cold, cubed
• 1 large egg yolk
• 1 tablespoon ice water
• 2 cups pumpkin puree
• 3 large eggs
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 cup heavy cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 1 teaspoon vanilla extract
• 2 teaspoons orange zest, finely grated
• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup orange marmalade
• 1/4 cup microgreens

Instructions

Light, bright and simple — this method walks you through a tender, buttery tart shell, a spiced pumpkin custard and the final fluffy whipped cream, glossy marmalade and fresh microgreen finish:

1. Make the pastry dough: In a bowl combine 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar and 1/4 teaspoon fine salt then work in 1/2 cup cold cubed unsalted butter with your fingers or a cutter until the mixture resembles coarse crumbs, stir in 1 large egg yolk and 1 tablespoon ice water just until the dough holds together, form into a disc, wrap and chill at least 30 minutes.
2. Roll and line the pan: On a lightly floured surface roll the chilled dough to about a 12-inch round, gently press it into a 9-inch tart pan with a removable bottom, trim the edges, prick the base a few times with a fork and chill again 15 minutes to relax the pastry.
3. Blind-bake the shell: Preheat the oven to 375°F (190°C), line the chilled shell with parchment and baking weights, bake 15 minutes then remove the parchment and weights and bake 8–10 minutes more until the edges are golden and set.
4. Mix the pumpkin filling: Reduce the oven to 350°F (175°C) and in a bowl whisk together 2 cups pumpkin puree, 3 large eggs, 1/2 cup packed brown sugar and 1/4 cup granulated sugar, then stir in 1 cup heavy cream, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1/2 teaspoon fine salt, 1 teaspoon vanilla extract and 1 1/2 teaspoons orange zest while keeping 1/2 teaspoon aside for finishing so the flavors stay bright.
5. Bake the filled tart: Pour the pumpkin mixture into the warm blind-baked shell and bake at 350°F (175°C) for 40–50 minutes until the center is mostly set with a slight wobble, then remove from the oven and let cool on a rack to room temperature.
6. Chill to set: Once the tart is cool transfer it to the refrigerator and chill at least two hours so the custard firms and the tart slices cleanly.
7. Whip the cream: In a cold bowl beat 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form, keeping the texture light and airy for dolloping.
8. Top with cream and marmalade: Spread or pipe the whipped cream in a generous ring over the chilled tart, spoon 1/2 cup orange marmalade in small glossy mounds along the cream, and grate the reserved 1/2 teaspoon orange zest over the marmalade for a bright finish.
9. Garnish and serve: Scatter 1/4 cup microgreens (pea shoots) over the marmalade-topped cream for a fresh lift, slice into wedges and serve chilled or at a cool room temperature to enjoy the contrast of silky pumpkin and fluffy cream.

Tweaks and Additions

A few small swaps and additions can lift this tart from lovely to unforgettable without adding fuss — think nutty warmth in the crust, a silkier cream, a brighter citrus kick and a little crunchy surprise on top. Keep it simple: tweak one or two things and taste as you go.

• Brown the butter for the pastry: Swap the cold butter for browned-and-cooled butter (same weight) before cutting it into the flour for a toasty, caramel-like note in the crust that makes the whole tart smell irresistible.
• Add ground toasted hazelnuts to the dough: Replace 1/4 cup of the flour with 1/4 cup finely ground toasted hazelnuts for a rustic, nutty crumb that pairs beautifully with pumpkin.
• Fold mascarpone into the whipped cream: Swap half the heavy cream for 1/2 cup mascarpone (use 1/2 cup cream + 1/2 cup mascarpone) when whipping for a silkier, slightly tangy topping that holds its shape longer.
• Brighten the filling with orange liqueur: Stir 1–2 tablespoons of Grand Marnier or Amaretto into the pumpkin custard for warm citrus depth — optional but lovely if you want a grown-up note.
• Add a pinch of cardamom to the spice mix: Mix 1/4 teaspoon ground cardamom into the cinnamon/ginger/nutmeg blend to lift the spices with a floral, slightly citrusy twist.
• Boost the marmalade with balsamic and chili: Gently warm the orange marmalade with 1 teaspoon aged balsamic vinegar and a small pinch of red chili flakes to add sweet‑tart depth and a whisper of warmth.
• Finish with flaky sea salt: Scatter a few flakes of Maldon or other flaky sea salt over the marmalade just before serving to cut the sweetness and make the flavors pop.
• Add toasted pistachios or pepitas for crunch: Chop 1/4 cup toasted pistachios or toasted pepitas and sprinkle them over the cream and marmalade for a crunchy contrast and a pretty finish.