Tis the season of thanks so why not thank yourself with some pie? This pumpkin pie recipe is a classic for the holiday season. With five different spices and that flaky buttery crust, this pie is sure to bring back memories as well as create some new ones! Now this pie can feed up to eight, but if you're like me, just cover it with whipped cream and eat till your heart's content. Now let's get baking!
Pumpkin Pie
Prep Time: ~30 mins
Cook Time: ~55 mins
Total Time: ~1 hr 25 mins
Servings: ~ 8 servings
Calories: 390 kcal per serving
Ingredients
For the crust:
1 ¼ cups all purpose flour
2 tsp granulated sugar
¼ tsp salt
8 tbps (1 stick) cold, unsalted butter cut into cubes
4 tbsp ice-cold water
For the filling:
15 oz can (1 ¾ cups) pure pumpkin puree
3 eggs
¾ cup heavy whipping cream
½ cup whole milk
¾ cup packed light brown sugar
1 tbsp cornstarch
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp allspice
¼ tsp ground nutmeg
¼ tsp salt
Directions
Pie crust:
Mix the flour, sugar, and salt in a mixing bowl.hen set aside.
Take the butter and cut into half inch cubes. Then add the butter into the flour mixture and combine till it becomes a crumbly mixture (personally I use a cheese grater to shred the cold butter, so it's easier to mix).
Add the ice-cold water and mix until the dough just comes together, adding more water by the teaspoonful as needed.
Turn dough out onto a floured surface and form into a round disk. Roll the dough into a 12-inch round. Wrap dough part way around rolling pin and transfer dough round to a 9-inch pie dish that is 2 inches. Trim the dough edges as needed around the pie plate and then fold edges under. Then use your fingers to crimp the edges of the pie crust as desired (this can be a little hard to do, it took me a few tries before I got it right. Alternatively you can just use a fork and press it around edges). Now place pie crust in the refrigerator while you prepare the filling.
Pumpkin Pie Filling:
Preheat the oven to 375° F.
In a large bowl, combine pumpkin puree, eggs, heavy whipping cream, milk, and brown sugar. Whisk until smooth.
Add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Whisk until well combined. Then pour the filling into the unbaked pie crust.
Bake at 375° for 50-60 minutes. Halfway through baking, check the pie to see if the crust is over-browning. If so, loosely tent the pie with foil or use pie protectors as needed and continue baking. The pie is done when the center jiggles just a bit when you wiggle the pan. Do not stick anything into the pie at all. This will cause a whole or dent in the pie ruining the flat top. The pie will continue to set up as it cools.
Once it's cooled, you can serve plain or topped with whipped cream.
Personally, I love whipped cream so I tend to frost the whole rim of the pie. And just for a bit of color and flavor, I sprinkle a little bit of cinnamon all over the whipped cream. This is just my personal taste so serve as you please.
Now this is one of the rare occasions where food is better the second day. I know it's weird to say, but the pumpkin flavor will actually develop a stronger taste overnight. It's an odd trick, but I suggest trying it. You can store the pumpkin pie in the refrigerator, wrapped tightly with plastic wrap, for up to three days. And with that, I wish you all a happy Thanksgiving and hopefully some pumpkin pie to go with it!
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