Pumpkin Pie
25 August, 2024
Back to the Recipe Page
Pumpkin pie
Pumpkin pie is a classic American dessert traditionally enjoyed during the fall and winter holidays, particularly Thanksgiving. It features a smooth, creamy filling made from pureed pumpkin, eggs, sugar, and a blend of warm spices such as cinnamon, nutmeg, ginger, and cloves. This flavorful filling is baked in a flaky pastry crust until set and lightly browned. Often served with a dollop of whipped cream, pumpkin pie is cherished for its rich, spiced flavor and comforting texture, making it a festive favorite for many families.
Ingredients
For the Crust:
- 1 1/4 cups 160g all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup 115g unsalted butter, cold and cut into small pieces
- 2-4 tablespoons ice water
For the Filling:
- 1 can 15 oz or 425g pumpkin puree (not pumpkin pie filling)
- 1 cup 240ml heavy cream or evaporated milk
- 1/2 cup 120ml whole milk
- 3/4 cup 150g granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Prepare the Crust:
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cold butter pieces and cut them into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Preheat the Oven:
- Preheat your oven to 425°F (220°C).
Roll Out the Crust:
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Transfer the dough to a 9-inch pie dish and trim the edges, leaving about a 1/2-inch overhang. Fold the overhang under itself and crimp the edges as desired.
- Place the crust in the refrigerator while you prepare the filling.
Prepare the Filling:
- In a large bowl, whisk together the pumpkin puree, heavy cream, whole milk, sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.
Assemble the Pie:
- Pour the pumpkin filling into the prepared pie crust.
- Cover the edges of the crust with aluminum foil or a pie shield to prevent over-browning.
Bake the Pie:
- Bake at 425°F (220°C) for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Remove the foil or pie shield during the last 15 minutes of baking if the crust needs more browning.
Cool and Serve:
- Allow the pie to cool completely on a wire rack before serving.
- Serve with a dollop of whipped cream if desired.
Category: Uncategorized