Pumpkin Pie
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5.0
3 reviews
Excellent
Pumpkin Pie
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Wow your Holiday crowd this year with a traditional homemade Pumpkin Pie from scratch! A flaky pie crust, creamy filling made with pure pumpkin without the use of flour or cornstarch, and maple whipped cream on top!
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Ingredients
For the Pie Crust
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 12 tablespoons cold butter cut into cubes
- ⅓ -½ cup ice water as needed
For the Pumpkin Pie Filling
- 15 ounce pumpkin puree
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 ¼ cups heavy cream
For the Maple Whipped Cream
- 1 cup heavy cream cold
- ¼ cup maple syrup
- ¼ teaspoon pumpkin pie spice
Instructions
Making the Pie Crust
- In a large bowl, add the flour, cornstarch, and salt and stir together.
- Add the cold butter and, using a pastry blender (or two knives), cut the butter into small pea-size pieces.
- Then add ⅓ cup of ice water and stir to combine. (If the dough is still crumbly and not staying together, add a little more ice water one tablespoon at a time (until the dough holds together when pinched)
- Place the dough on a lightly floured flat surface and shape it into a 1” thick round disc.
- Wrap it plastic wrap and chill it in the refrigerator for at least 2 hours.
- After chilling the dough, place it on a lightly floured surface again and roll it out into a ¼” thick circle at least 12” in diameter.
- Place the crust into a 9” pie pan and trim off any excess crust with a sharp knife or kitchen sheers. Then pinch the edges and poke the bottom of the crust a few times with a fork.
- Chill the crust in the freezer while preparing the filling.
Making the Pumpkin Filling
- Preheat the oven to 350° F.
- In a large mixing bowl, add the pumpkin puree and brown sugar and mix together well with a whisk.
- Add the eggs, vanilla extract, and pumpkin pie spice and mix it well.
- Add the heavy cream, whisking constantly as it is added until it is fully mixed in.
- Pour the filling to the prepared pie crust and bake for 55-60 minutes, or until the crust is golden brown and the center barely wiggles when shaken.
- Remove from the oven and place it on a wire cooling rack to cool completely before serving.
Making the Maple Whipped Cream
- In a medium mixing bowl, add the heavy cream, maple syrup, and pumpkin pie spice and beat with an electric mixer on medium speed for 2-3 minutes until stiff peak form. (you can also use a stand mixer with the paddle attachment).
Notes
- Serve at room temperature or chill in the refrigerator for at least an hour if preferred.
- Chill the dough overnight if desired.
- Make sure to measure flour using the spoon and level method so the texture of the crust is light. Use a food scale if you have one)
- Use pure Pumpkin puree and not the pre-sweetened pumpkin pie filling. Light brown sugar sweetens the pie.
- make your own homemade pumpkin pie spice
- Cut the butter into cubes and then place it in the freezer while prepping the other ingredients.
- Use powdered sugar in the whipped cream instead of maple syrup if desired.
- (Optional) Roll the scraps of pie dough and cut out decorative pumpkin or leaf shapes to place on top of the pie. Place the dough on a parchment lined cookie sheet and chill refrigerator until ready to add to the pie. Then place them on the pie the last 20-25 minutes of baking the pie.
Nutrition Information
Show Details
Serving
1slice
Calories
620kcal
(31%)
Carbohydrates
53g
(18%)
Protein
8g
(16%)
Fat
43g
(66%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
167mg
(56%)
Sodium
325mg
(14%)
Potassium
275mg
(8%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
9850IU
(197%)
Vitamin C
3mg
(3%)
Calcium
101mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 620kcal | 31% |
| Carbohydrates | 53g | 18% |
| Protein | 8g | 16% |
| Fat | 43g | 66% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 167mg | 56% |
| Sodium | 325mg | 14% |
| Potassium | 275mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 9850IU | 197% |
| Vitamin C | 3mg | 3% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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