Perfect Pumpkin Pie
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5.0
36 reviews
Excellent
Perfect Pumpkin Pie
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My idea of the perfect pumpkin pie! Make this one if you are looking to impress! Love all the little details that really make a difference. It's love at first bite.
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Ingredients
Crust
- 1 cup + 1 Tbsp (152g) all-purpose flour (scoop and level to measure)
- 1 1/2 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, diced into small pieces
- 3 - 5 Tbsp ice water
- 1 large egg white, whisked (reserve the yolk for filling)
Filling
- 3/4 cup (160g) packed light brown sugar
- 1/4 cup (55g) granulated sugar
- 1 1/2 tsp cornstarch
- 1/2 tsp salt
- 1 1/2 tsp McCormick Ground Cinnamon
- 1/2 tsp McCormick Ground Ginger
- 1/2 tsp McCormick Ground Nutmeg
- 1/8 tsp McCormick Ground Cloves
- 2 large eggs
- 2 large egg yolks
- 1 (15 oz) can pumpkin (not pumpkin pie mix!)
- 1 tsp vanilla extract
- 3/4 cup (175ml) heavy cream
- 1/2 cup (120ml) milk (anything but skim)
- 1/3 cup (80g) sour cream
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Instructions
For the crust:
- In a large mixing bowl whisk together flour, sugar and salt. Add in butter and cut it into flour using a pastry blender until it's becomes evenly distributed and there's larger pea size clumps scattered throughout.
- Drizzle in ice water 1 Tbsp at a time and toss with a rubber spatula after each addition until it comes together in larger clumps and mixture will hold when pressed together.
- Gather the dough into a ball then pat and press into a 6-inch disk. Wrap with plastic wrap and chill 1 - 2 hours.
- Roll dough out on a well floured surface to about a 13-inch round. Transfer to a 9-inch pie plate that's 2-inches deep (I used this one HERE). Fold about 1/4-inch of the outer edge underneath and create a small flute design.
- Chill 30 minutes meanwhile preheat oven to 425 degrees.
- Place a sheet of heavy duty foil or crinkled then flattened out parchment paper over crust then fill with dry beans or pie weights. Bake 10 minutes.
- Remove beans and foil and continue to bake 5 - 8 minutes until crust appears slightly dry.
- Remove from oven and immediately brush crust all over with a thin layer of egg white, set aside. Reduce oven temperature to 350 degrees.
For the filling:
- In a mixing bowl whisk together brown sugar, granulated sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves while breaking up clumps of brown sugar with fingertips.
- Add in eggs and egg yolks and whisk until well blended. Mix in pumpkin and vanilla.
- Then whisk in heavy cream, milk and sour cream until combined.
- Pour filling into pie crust. Tent crust edges loosely with a ring made of foil while leaving room for pie filling to expand slightly.
- Bake in 350 degree oven for 55 - 70 minutes until edges are nearly set but center still jiggles slightly.
- Cool on a wire rack at least 2 hours before serving (I do prefer it cold, if you want it chilled through chill 3 hours after room temperature cooling). Store in refrigerator. Serve with sweetened whipped cream.
- Recipe source: Cooking Classy
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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