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Maury Rubin's pumpkin pie

Maury Rubin's pumpkin pie
Ricardo DeAratanha / Los Angeles Times

Maury Rubin knows crust. If you've had the lemon tart at City Bakery in Brentwood, you might describe his crust as almost ethereal, so buttery and rich, crisp yet tender. If only he would show you how to make it.... ... Read more

Total time: 1 hour, 10 minutes | Serves 12
  • 1 3/4 cups (15-ounce can) pumpkin puree
  • 1/3 cup plus 1 tablespoon granulated sugar, divided
  • 1/2 cup organic brown sugar
  • 1 cup heavy cream
  • 1 egg plus 1 egg yolk
  • 1/3 cup honey
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • Pinch nutmeg
  • Pinch cloves
  • Pinch salt
  • 1 cup fine graham cracker crumbs (from 8 to 9 graham crackers)
  • 3 tablespoons flour
  • 1/2 cup melted, slightly cooled butter

Step 1In a large bowl, with a wooden spoon, mix together the pumpkin puree, one-third cup sugar, the brown sugar, cream, eggs, honey, cornstarch, ginger, cinnamon, nutmeg, cloves and salt. Mix until well blended. Set aside.

Step 2Heat the oven to 350 degrees. Place the graham cracker crumbs into a large bowl. Add the flour and the remaining 1 tablespoon sugar and, with your hand, mix to combine.

Step 3Add the melted butter in a stream into the middle. With your hand or a large spoon, mix all ingredients until a paste-like dough is formed.

Step 4Fill the tart pan by patting the dough into the bottom of the pan and around the sides. Chill 10 minutes in the refrigerator. Pour the filling into the crust. Bake about 25 minutes. The pumpkin should be firm around the edges but still soft in the center. Allow to cool, then chill overnight.

Note: From Maury Rubin. If using organic/natural graham crackers, place them in a food processor, add 2 tablespoons of sugar, then pulse until finely ground. You will need one (9-inch) tart pan.


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