How To Make Perfect Pumpkin Pie
Complete the Thanksgiving table with this decadent pumpkin pie. It comes with a buttery crust and a creamy filling that brims with sweet fall spices.
Serves:
Ingredients
For Crust:
- 1cupall purpose flour,plus 1 tbsp, scoop and level to measure
- 1½tspgranulated sugar
- ½tspsalt
- ½cupunsalted butter,diced into small pieces
- 5tbspice water
- 1large egg white,whisked, reserve the yolk for filling
For Filling:
- ¾cuplight brown sugar,packed
- ¼cupgranulated sugar
- 1½tspcornstarch
- ½tspsalt
- 1½tspMcCormick ground cinnamon
- ½tspMcCormick ground ginger
- ½tspMcCormick ground nutmeg
- ⅛tspMcCormick ground cloves
- 2large eggs
- 2large egg yolks
- 15ozpumpkin,(1 can), not pumpkin pie mix
- 1tspvanilla extract
- ¾cupheavy cream
- ½cupmilk,anything but skim
- ⅓cupsour cream
Instructions
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In a large mixing bowl, whisk together flour, sugar, and salt. Add in butter and cut it into flour using a pastry blender until it becomes evenly distributed and there are larger pea-size clumps scattered throughout.
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Drizzle in ice water 1 tablespoon at a time. Toss with a rubber spatula after each addition until it comes together in larger clumps and mixture will hold when pressed together.
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Gather the dough into a ball, then pat and press into a 6-inch disk. Wrap with plastic wrap and chill for 1 to 2 hours.
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Roll dough out on a well-floured surface to about a 13-inch round. Transfer to a 9-inch pie plate that’s 2-inches deep.
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Fold about ¼inch of the outer edge underneath and create a small flute design.
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Chill for 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
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Place a sheet of heavy-duty foil or crinkled then flattened out parchment paper over crust, then fill with dry beans or pie weights. Bake for 10 minutes.
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Remove beans and foil and continue to bake for 5 to 8 minutes until crust appears slightly dry.
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Remove from oven and immediately brush crust all over with a thin layer of egg white. Set aside. Reduce oven temperature to 350 degrees F.
Filling:
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In a mixing bowl, whisk together brown sugar, granulated sugar, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves while breaking up clumps of brown sugar with fingertips.
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Add in eggs and egg yolks and whisk until well blended. Mix in pumpkin and vanilla.
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Then whisk in heavy cream, milk, and sour cream until combined.
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Pour filling into pie crust. Tent crust edges loosely with a ring made of foil while leaving room for pie filling to expand slightly.
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Bake in 350-degree F oven for 55 to 70 minutes until edges are nearly set but the center still jiggles slightly.
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Cool on a wire rack for at least 2 hours before serving. Store in refrigerator. Serve with sweetened whipped cream.
Nutrition
- Calories: 316.48kcal
- Fat: 19.80g
- Saturated Fat: 11.76g
- Trans Fat: 0.38g
- Monounsaturated Fat: 5.57g
- Polyunsaturated Fat: 1.07g
- Carbohydrates: 31.00g
- Fiber: 0.81g
- Sugar: 18.87g
- Protein: 4.92g
- Cholesterol: 128.15mg
- Sodium: 275.04mg
- Calcium: 71.45mg
- Potassium: 242.65mg
- Iron: 1.36mg
- Vitamin A: 380.28µg
- Vitamin C: 4.02mg
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