Pumpkin
pie is a classic fall dessert that is perfect for Thanksgiving or any time of
year. It is made with pumpkin puree, spices, eggs, milk, and cream. The crust
is typically made with flour, butter, and water.
Ingredients:
For the crust:
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup unsalted butter, chilled and cut
into small cubes
1/4 cup shortening, chilled and cut into
small cubes
2-4 tablespoons ice water
For the filling:
1 1/2 cups pumpkin puree
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 large eggs, lightly beaten
1 cup evaporated milk
1/2 cup heavy cream
Instructions:
Make the crust:
In a large bowl, whisk together the flour
and salt.
Cut in the butter and shortening until the
mixture resembles coarse crumbs.
Add the ice water, 1 tablespoon at a time,
until the dough comes together.
Divide the dough in half and shape each half
into a disc.
Wrap the discs in plastic wrap and
refrigerate for at least 30 minutes.
Roll out one disc of dough on a lightly
floured surface to a 12-inch circle.
Transfer the dough to a 9-inch pie plate.
Trim the edges of the dough.
Crimp the edges of the dough.
Refrigerate the crust for 30 minutes.
Preheat the oven to 425 degrees F (220
degrees C).
Bake the crust for 10-12 minutes, or until
lightly golden brown.
Remove the crust from the oven and let it
cool completely.
Make the filling:
In a large bowl, whisk together the pumpkin
puree, granulated sugar, brown sugar, salt, cinnamon, ginger, cloves, and
nutmeg.
Add the eggs, evaporated milk, and heavy
cream.
Whisk until the mixture is smooth.
Pour the filling into the cooled crust.
Bake the pie for 15 minutes at 425 degrees F
(220 degrees C).
Reduce the oven temperature to 350 degrees F
(175 degrees C).
Continue baking for 45-50 minutes, or until
the filling is set.
Remove the pie from the oven and let it cool
completely on a wire rack.
Serve the pie chilled or at room
temperature.
Tips:
For a flaky crust, make sure to keep the
butter and shortening cold.
To prevent the crust from shrinking, roll it
out on a lightly floured surface.
To avoid a soggy bottom crust, pre-bake the
crust for 10-12 minutes before adding the filling.
For a richer filling, use heavy cream
instead of evaporated milk.
To make the pie ahead of time, bake the
crust and filling separately. Store the crust in an airtight container and the
filling in an airtight container in the refrigerator. Assemble the pie and bake
it when you are ready to serve it.
Enjoy!
I hope you enjoy this delicious pumpkin pie
recipe!
Additional tips:
You can use canned pumpkin puree or homemade
pumpkin puree.
If you don't have heavy cream, you can use
whole milk.
You can add a pinch of cayenne pepper to the
filling for a spicy kick.
You can top the pie with whipped cream,
cinnamon, or nutmeg.
You can also make a pumpkin pie with a
graham cracker crust.
Variations:
Pumpkin cheesecake pie: Add 8 ounces of
cream cheese to the filling.
Chocolate pumpkin pie: Add 1/4 cup of cocoa
powder to the filling.
Spiced pumpkin pie: Add 1/2
