Pumpkin Pie
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
40
Spice
58
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tbsp
Sugar1 pinch
Salt3 tbsps
Milk1.5 cups
Pumpkin (canned)1 cup
Brown Sugar2 cup
Heavy Cream7 tbsps
Sweetened Condensed Milk6.5 tbsps
Evaporated Milk1 tsp
Vanilla Extract1.5 tsps
Ground Ginger1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg2
Eggs1
Egg YolkDirections:
1
Watch how to make this recipe
2
Special equipment: 9-inch pie pan Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine
3
Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible
4
Meanwhile, whisk together the yolks and milk in small bowl
5
Add the yolk mixture to the flour mixture and mix until a dough forms
6
Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours
7
(The dough will keep for several days in the fridge and several weeks in the freezer
8
) On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick
9
Line the pan with the dough and crimp the edges
10
Chill the pie shell for about 30 minutes
11
Preheat the oven to 350 degrees F
12
Line the pie shell with aluminum foil and fill with dried beans
13
Bake the shell until golden brown, about 45 minutes
14
Remove the foil and beans
15
Meanwhile, make the Filling: Lower the oven to 325 degrees F
16
In a medium saucepan, mix together the pumpkin and sugar
17
Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes
18
Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk
19
Pour the filling into the pie shell and bake until set, about 45 to 55 minutes
20
Cool and serve