Whenever I feel overwhelmed — or not nearly enough — I bake a pie. Pie is how I mark milestones: meeting someone new, returning from an inspiring trip, solving a tough problem, or simply trying to create a sense of home.
That habit eventually led to my cookbook “50 Pies, 50 States,” a culinary project shaped around learning about America through pies inspired by each state’s people and regional ingredients.
When it came to pumpkin pie, the choice was obvious: Illinois. Nearly 85% of the canned pumpkin used nationwide comes from the state, and pumpkin pie is officially its state dessert. But I wanted something more creative than a traditional version. Then the idea landed: blend classic pumpkin pie with Chicago’s iconic deep-dish pizza — a tall, fork-and-knife affair baked in a skillet. The result is a towering deep-dish pumpkin pie that feels as ambitious as a Chicago skyscraper.
The crust is the trickiest part. I always brush mine with an egg wash — one whole egg, one extra yolk, and two tablespoons of milk or water whisked or blended smooth — for a golden finish. Don’t rush the dough; keeping it chilled is key. And here’s a pro tip: prepare the filling a day ahead so the custard sets more firmly.
Deep-Dish Pumpkin Pie
Makes one 9-inch pie
Total time: 6 hours (1 hour active)
Ingredients
Crust
Enough all-butter pie dough for a double-crust
Egg wash
Pumpkin Filling
1 cup granulated sugar
1 cup packed brown sugar
2 tbsp cornstarch
Spices: ginger, cinnamon, nutmeg, cloves
1 tsp kosher salt
¼ tsp black pepper
Two 15-oz cans pumpkin purée
2½ cups heavy cream
6 beaten eggs
Equipment
9-in. springform pan (minimum 2½ in. deep)
Parchment paper
Directions
Make the filling: Mix all dry ingredients. In another bowl, combine pumpkin, cream, and eggs, then blend in the dry mixture. Chill at least 2 hours or overnight.
Blind-bake the crust: Heat oven to 425°F. Roll out dough with a 1-inch overhang and press it into a greased, parchment-lined springform pan. Freeze 1 hour. Prick with a fork, line with foil, and fill with pie weights. Bake 30 minutes until lightly golden. Cool completely with weights in place.
Fill and bake: Reduce oven to 400°F. Remove weights, brush with egg wash, and fill with chilled pumpkin mixture. Bake 45–50 minutes, rotating every 15 minutes, until mostly set with a slight wobble in the center. Tent edges with foil if browning too quickly. Cool at least 4 hours before unmolding. Serve with whipped cream — ideally while watching The Last Dance about Michael Jordan and the 1997 Chicago Bulls.
Source: AP