Perfect Pumpkin Pie
User Reviews
5
Perfect Pumpkin Pie
Description
Perfect Pumpkin Pie features a tender crust made from all-purpose flour, sugar, salt, and cold butter, carefully cut into the flour to create pea-sized clumps before adding ice water to bring the dough together. After chilling, the crust is rolled out, chilled again, and blind baked with weights to prevent sogginess. The filling combines brown and granulated sugars with cornstarch and warm spices including cinnamon, ginger, nutmeg, and clove, mixed into a custard of eggs, reserved egg yolks, canned pumpkin, vanilla, cream, milk, and sour cream.
The ingredients are well blended and poured into the pre-baked crust, then baked further until the filling sets. This process ensures a pie with a firm but creamy filling inside a crisp, tender crust. The pumpkin filling's spice blend lends a warm, fragrant flavor profile typical of traditional pumpkin pies.
Presented chilled or at room temperature, this pumpkin pie suits holiday meals or seasonal dessert occasions. The pie's texture and spice combination make it both familiar and satisfying for pumpkin pie lovers.
Ingredients
Crust
- 1 cup 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 water ice
- 1 large egg whisked (reserve the yolk for filling, white
Filling
- 3/4 cup (160g) light brown sugar packed
- 1/4 cup (55g) granulated sugar
- 1 1/2 tsp cornstarch
- 1/2 tsp salt
- 1 1/2 tsp cinnamon McCormick ground
- 1/2 tsp ground ginger McCormick brand
- 1/2 tsp ground nutmeg brand McCormick
- 1/8 tsp clove ground, McCormick brand
- 2 large egg
- 2 large egg yolk
- 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
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
User Reviews
Overall Rating
5
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