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Category: Desserts
Prep Time: Cook Time: Total Time:
2 cups (15oz can; 450g) pumpkin puree
3 large eggs
1 and 1/4 cups (250g) dark brown sugar
1 Tablespoon (15g) cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger*
1/4 teaspoon ground or freshly grated nutmeg*
1/8 teaspoon ground cloves*
1/8 teaspoon fresh ground pepper
1 cup (240ml) heavy cream
1/4 cup (60ml) milk
1 large egg beaten with 1 teaspoon milk
Directions:
You can begin the pie crust the night before (the dough needs at least 2 hours to chill; overnight is best). The filling can be made the night before as well. In fact, I prefer it that way. It gives the spices, pumpkin, and brown sugar flavors a chance to infuse and blend. It's awesome. Cover and refrigerate overnight.
For the filling: Whisk the pumpkin, eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.
Preheat oven to 350F degrees.
Make the pie crust leaves: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Roll out into any shape you really want (does not matter) and 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with the beaten egg + milk mixture. Cut leaf veins into leaves using a sharp knife, if desired. Place onto a parchment paper lined baking sheet and bake for 10 minutes or until lightly browned. Remove and set aside to cool.
Turn oven up to 375F degrees.
Roll out the chilled pie crust: Remove second pie dough from the refrigerator. On the same floured work surface, roll out dough. Carefully place the dough into a 9-inch deep dish pie. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with your fingers, if desired. Brush edges lightly with beaten egg/milk mixture. Pre-bake crust for 10 minutes.
Pour pumpkin pie filling into the pre-baked crust. If you did not use a deep dish pie pan, you will have too much filling. Only fill the crust about 3/4 of the way up. Use extra to make mini pies with leftover pie dough scraps if you like. Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly - that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a piecrust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with pie crust leaves. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 3 days. Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator.
Pumpkin Pie
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Category: Desserts
Prep Time: Cook Time: Total Time:
2 cups (15oz can; 450g) pumpkin puree
3 large eggs
1 and 1/4 cups (250g) dark brown sugar
1 Tablespoon (15g) cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger*
1/4 teaspoon ground or freshly grated nutmeg*
1/8 teaspoon ground cloves*
1/8 teaspoon fresh ground pepper
1 cup (240ml) heavy cream
1/4 cup (60ml) milk
1 large egg beaten with 1 teaspoon milk
Directions:
You can begin the pie crust the night before (the dough needs at least 2 hours to chill; overnight is best). The filling can be made the night before as well. In fact, I prefer it that way. It gives the spices, pumpkin, and brown sugar flavors a chance to infuse and blend. It's awesome. Cover and refrigerate overnight.
For the filling: Whisk the pumpkin, eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.
Preheat oven to 350F degrees.
Make the pie crust leaves: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Roll out into any shape you really want (does not matter) and 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with the beaten egg + milk mixture. Cut leaf veins into leaves using a sharp knife, if desired. Place onto a parchment paper lined baking sheet and bake for 10 minutes or until lightly browned. Remove and set aside to cool.
Turn oven up to 375F degrees.
Roll out the chilled pie crust: Remove second pie dough from the refrigerator. On the same floured work surface, roll out dough. Carefully place the dough into a 9-inch deep dish pie. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with your fingers, if desired. Brush edges lightly with beaten egg/milk mixture. Pre-bake crust for 10 minutes.
Pour pumpkin pie filling into the pre-baked crust. If you did not use a deep dish pie pan, you will have too much filling. Only fill the crust about 3/4 of the way up. Use extra to make mini pies with leftover pie dough scraps if you like. Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly - that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a piecrust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with pie crust leaves. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 3 days. Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.