Pumpkin Pie

Name: Pumpkin Pie
Prep time: 1 h 10 min
Cook time: 50 min
Total time: 4 h
Yield: 12 slices
Ingredients: 1/2 recipe 3-Ingredient Pie Crust*; 1 oz. can pumpkin puree; 1/2 cup brown sugar; 1 1/2 tsp cinnamon; 1/2 tsp nutmeg; 1 1/2 tsp ground ginger; 1/2 tsp salt; 1 cup sour cream; 1/2 cup whole milk; 1 tsp vanilla; 3 large eggs, room temperature; 1/4 tsp butter, for greasing; 1/4 tsp Flour for dusting; 1 tsp heavy cream

User Reviews

4.3

12 reviews

Good

Prep Time
1 hr 10 mins
Cook Time
10 mins
Resting Time
2 hrs
Total Time
4 hrs
Servings
12 slices
Calories
180 kcal
Course
Dessert
Cuisine
American

Pumpkin Pie

Robert Zimmerman

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This simple pumpkin pie recipe is a Thanksgiving classic that uses a few tricks to make the silkiest texture and bold fall flavors.

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Ingredients

Servings

1/2 recipe 3-Ingredient Pie Crust* $1.17
1 oz. can pumpkin puree $2.79
1/2 cup brown sugar $0.22
1 1/2 tsp cinnamon $0.12
1/2 tsp nutmeg $0.04
1 1/2 tsp ground ginger $0.03
1/2 tsp salt $0.04
1 cup sour cream $1.25
1/2 cup whole milk $0.25
1 tsp vanilla $0.58
3 large eggs, room temperature $0.87
1/4 tsp butter, for greasing $0.04
1/4 tsp Flour for dusting $0.06
1 tsp heavy cream $0.03

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Instructions

Place a rack on the lowest part of your oven. Top it with a sheet pan. Place a cast iron pan, bottom side up, in the sheet pan. Preheat your oven to 400°F. Grease a pie dish with butter, dust it with flour, and place it in your freezer. Dust your work surface and roll your pie dough into a 9 x 3-inch rectangle about 1 1/2 inches thick.
Place the long side of the rectangle vertically on your work surface. Fold the top short side towards the center of the rectangle so that the short edge touches the center point. Fold the bottom short side over the center so that it touches the outer edge of the top short side. Roll the dough into a 9x3 rectangle and repeat the folding process a second and a third time. Then chill your pie dough.
Set a medium heavy-bottomed pot over medium heat. Add the pumpkin puree, brown sugar, cinnamon, nutmeg, ground ginger, and salt to the pot.
Stir the puree constantly until it begins to thicken and sputter and becomes glossy. Remove from the heat and cool for about 10 minutes.
Once the filling has cooled, add it to a blender with the sour cream and milk. Process until it has lightened.
Add the vanilla and the eggs to the blender. Mix until the puree is velvety.
Dust your work surface with flour and roll out the pie dough into a circle that is 16 inches in diameter. Press the crust into the pie plate. Fold the overhanging edges of the dough under to create a thick lip. Dock the pie crust with a fork by puncturing it about 9 to 10 times. Chill the dough for 10 minutes in the freezer.
Crimp the edges of the pie. Add the pumpkin pie filling. Lightly brush the edges of the crust with cream.
Place the pie in the preheated 400° oven on top of the overturned cast iron pan—lower the temperature to 350°F. Bake until the outer edges have solidified, but the middle of the pie still has some jiggle, about 50 minutes. Remove the pie from the oven and allow it to cool in a warm spot for at least two hours before serving, so it has time to set.