Pumpkin Pie


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Recipe Makes: 1 9” pie

Prep Time: 20 minutes

Cook Time: 50-60 minutes

Total Time: 1 hr 10 minutes-20 minutes

INGREDIENTS FOR THE CRUST:

1 ¼ cup flour

2 tsp granulated sugar

¼ tsp salt

8 tbsp (1 stick ) unsalted butter; cold and cubed

6 tbsp milk; cold

INGREDIENTS FOR THE FILLING:

2 cups pumpkin puree*

3 eggs

¾ cup heavy whipping cream

½ cup milk

¾ cup light brown sugar; packed

1 tbsp cornstarch

2 tsp cinnamon

½ tsp salt

DIRECTIONS:

  1. FOR THE CRUST: In the bowl of a food processor combine flour, sugar, and salt. Pulse until combined.
  2. Add in the cubed butter and pulse until pea size. Then add in the milk and mix until dough starts to become wet and semi combined.
  3. Dump the dough out on to a well floured surface, knead it, and roll it out so it is larger than the pie dish.
  4. Transfer the dough to the pie dish. Then trim the ends as needed and pinch the edges of the crust. Chill in the fridge while making the filling.
  5. Preheat oven to 375 F.
  6. FOR THE FILLING: In a large bowl combine pumpkin puree, eggs, heavy whipping cream, milk, and light brown sugar. Then whisk in cornstarch, cinnamon, and salt. Mix until everything is well combined.
  7. Carefully pour the filling into the unbaked pie crust.
  8. Bake at 375 F for 20 minutes uncovered, then loosely cover the pie with foil to prevent over browning of the crust and bake for 30-40 more minutes.
  9. The pie is done when the center jiggles a little when the pan is wiggled. The pie sets as it cold down. Look the pie until room temperature or of at least 2 hours. Serve with whipped cream. Enjoy!

*homemade pumpkin puree makes the pie taste so much better than store bought!

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STEP BY STEP INSTRUCTIONS:

Gather all ingredients.

In the bowl of a food processor combine flour, sugar, and salt. Pulse until combined. Add in the cubed butter and pulse until pea size. Then add in the milk and mix until dough starts to become wet and semi combined.

Dump the dough out on to a well floured surface, knead it, and roll it out so it is larger than the pie dish.

Transfer the dough to the pie dish. Then trim the ends as needed and pinch the edges of the crust. Chill in the fridge while making the filling. Preheat oven to 375 F.

In a large bowl combine pumpkin puree, eggs, heavy whipping cream, milk, and light brown sugar. Then whisk in cornstarch, cinnamon, and salt. Mix until everything is well combined.

Carefully pour the filling into the unbaked pie crust. Bake at 375 F for 20 minutes uncovered, then loosely cover the pie with foil to prevent over browning of the crust and bake for 30-40 more minutes. The pie is done when the center jiggles a little when the pan is wiggled. The pie sets as it cold down. Look the pie until room temperature or of at least 2 hours. Serve with whipped cream. Enjoy!

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AUTHOR: ANA

DID YOU MAKE THIS RECIPE? I would love you see a picture of your creation!

Tag @amintymonday and use the hashtag #AMintyMonday on

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