Oz Family's Pumpkin Pie With Quick Homemade Crust

Nothing completes a Thanksgiving meal like a good slice of pumpkin pie. So try this knock-out recipe from the Oz family, which features a quick pie crust filled with fresh pumpkin, condensed milk and all the fall spices you love. And for the best hack to transform your dessert leftovers after all your guests have gone, watch the video below!

The Oz Family Pumpkin Pie

Cookie Dough Pie Crust:
1 1/4 cup All-purpose flour, unbleached (plus more for sharping & rolling)
3 tbsp Sugar
1/8 tsp Fine sea salt
1/2 cup Unsalted butter, cold, cut into 1/2-inch cubes
2 Large egg yolks
2 tbsp Cold water
Pumpkin Filling:
1 Pumpkin (sweet or cheese) or Butternut squash
14 oz Can of condensed milk, non-GMO
2 Large eggs, beaten
1 1/2 tsp Cinnamon
1 tsp Ground cardamom
1/2 tsp Ground allspice
1 tsp Vanilla extract
1/2 tsp Ground ginger


Position a rack in the bottom third of the oven and preheat the oven to 400 degrees F. Place a large rimmed baking sheet on the rack to heat.


Mix the flour, sugar and salt together in a medium bowl. Add the butter and mix to coat the butter with the flour mixture. Using your fingertips, quickly rub the butter into the flour mixture until it resembles coarse meal. Or, instead of your fingertips, use a pastry blender.

Stir the yolks and ice water together in a small bowl. Using a fork, add and stir in enough of the yolk mixture until the dough clumps together.

Turn the dough out onto a lightly floured work surface and knead a few times until it is smooth. Shape the dough into a thick disk and wrap in plastic wrap. Refrigerate until the dough is chilled but not hard, about 1-2 hours.

On a lightly floured work surface, roll out the dough into a 12-13-inch round, about ⅛-inch thick. Transfer the dough to a 9-inch pie pan. If the dough breaks, just patch it together. Fold the edges of the dough under itself so the edge is flush with the edge of the pan. Flute the dough (add creases or a wave pattern around the edge). Refrigerate the dough-lined pan to chill for 20-30 minutes.


Cut the pumpkin into quarters and scrape out the seeds. Using a sturdy vegetable peeler, peel the pumpkin. Cut the flesh into 1½-inch chunks.

Place the chunks into a large saucepan and add enough cold water to barely cover them. Bring to a boil over high heat. Reduce the heat to medium-low and cover. Simmer until the pumpkin is tender, 15-20 minutes. Drain the pumpkin well in a wire sieve. Using a spatula, firmly press the pumpkin to extract excess moisture. Once the pumpkin has cooled, transfer it to a blender and puree until smooth with a thickness similar to canned pumpkin (2 pounds of pumpkin should yield about 2 cups of puree).


Remove the dough-lined pan from the fridge

Whisk the cooled pumpkin, condensed milk, eggs, cinnamon, cardamom, allspice, vanilla and ginger together. Pour the filling into the dough-lined pan and place on the hot baking sheet. Bake for 15 minutes. Reduce the temperature to 350 degrees F. Continue baking until a knife inserted into the center of the filling comes out clean, about 35 minutes. Transfer to a wire cooling rack and let cool.

Cut into wedges and serve with your favorite toppings or sides!