PUMPKIN PIE RECIPE
Pumpkin pie is a simple dessert to make at home. This traditional pumpkin pie recipe for the holidays is a cinch to put together!
A handmade pumpkin pie is a Thanksgiving and holiday staple. Think of a flaky pie crust filled with pumpkin and decorated with autumn-themed decorations and whipped cream.
It’s simple to create a delicious pumpkin pie at home. For a delightful Christmas tradition, all you have to do is mix, pour, and bake the pie.
Two pie crusts can be made from one batch of pie crust dough. They should be refrigerated overnight before baking to ensure that they are hard enough to handle. Make the pie dough ahead of time; it keeps for up to a month in the refrigerator or freezer.
If you want your pumpkin pie to stand out, make the crust crimped on both sides. In order to prevent the pumpkin pie’s edges from sagging while baking, use a crimping tool. It’s strong enough to support the filler as well.
Making the pumpkin pie’s filling is the simplest portion of the process. Pumpkin puree, milk, sugar, eggs, and pumpkin pie spice are all simply whisked together. It’s the freshly grated nutmeg in classic pumpkin pie that gives it its distinctive flavor.
PUMPKIN PIE COOKING INSTRUCTIONS.
In order to make the best and most flawless pumpkin pie, I’ve compiled the following tips and tricks:
- Make a pie crust from scratch.
- Before adding the pumpkin pie filling, pre-bake or blind bake the crust. Pie weights or dried beans can be used to weight down the crust.
- Cover the pie dough with foil before prebaking it to prevent burnt or over-browned edges.
- Nutmeg, preferably freshly grated, works best. Make your own microplane or grater by slicing a whole nutmeg. Pumpkin pie is made with a hidden ingredient: nutmeg.
- Make fall leaf decorations using the spare pie crust disk. A plain pumpkin pie is immediately transformed into a work of art thanks to the addition of the garnishes.
Make the greatest and most beautiful pumpkin pie this Thanksgiving by using my recipe. Other than the turkey, this will be the centerpiece of the table.
Each serving of this recipe has only 400 calories.
BASIC PIE CRUST DOUGH:
- 2 1/2 cups of all-purpose flour
- 4 tablespoons of cold vegetable shortening
- 2 teaspoons of sugar
- 1/2 teaspoon of salt
- 1 teaspoon of apple cider vinegar
- 12 tablespoons of cold unsalted butter
- 1 disk Pie Crust Dough
- sugared cranberries
- 1 15-ounce can of pure pumpkin
- 1 1/4 cup of heavy cream
- 2/3 cup of brown sugar or granulated white sugar
- 3 large eggs
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of freshly grated nutmeg
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- Combine and mix the ingredients except for the vinegar and salt until it resembles fine meal. Add the butter and process until pea-sized chunks form.
- In a food processor, combine 1/4 cup ice water with the flour and process until a dough forms. Take the dough and press them between your fingers; if it doesn’t stick, add up to 4 tablespoons ice water and pulse again.
- Make two disks out of the dough by dividing it in half. You’ll get two disks in total.
- To make a 12-inch circle, lightly dust a board and roll out one disk of dough. Pour into a 9-inch pie dish. Crimp the edges of the overhanging dough with your fingers. Fork pierces the bottom and sides of the dish, making sure to go all the way around. At least an hour in the fridge is recommended for this recipe.
- Optional Step: Lightly flour a surface and roll out the second disk of dough into a 10-inch circle. Cookie cutters in the shape of autumn leaves can be used to make the decorations. Set aside for now. Allow the decorations to cool for at least an hour before using.
- Preheat oven to 350°F.
- Put dried beans or pie weights in the chilled pie crust before covering it with aluminum foil.
- Brush the surface of the fall leaf decorations with an egg wash made by beating one egg.
- Bake the pie crust and decorations in the oven for about 20 to 25 minutes, or until the crust is golden brown. Remove the foil from the pie shell and bake for another 10 to 15 minutes. Let them cool completely on a rack.
- The pumpkin, cream, sugar, two eggs, cinnamon, nutmeg, vanilla, and salt are all mixed together in a medium-sized bowl (do not over mix). Brush the crust edge with the egg wash made from the remaining egg.
- Bake for 50 to 1 hour, depending on your oven, until the filling is set around the edges (the middle will still jiggle slightly). Cool in the pan on a rack. Sprinkle sugared cranberries and fall leaf decorations over the pumpkin pie before serving. Serve at once.