As Halloween and Thanksgiving rapidly approach us, check out this great pumpkin pie recipe to get you in tune with the holiday season! If you have dietary restrictions, make sure to account for and make proper substitutions. Happy holidays!
Pumpkin Pie
- Prep: 30mins
- Cook: 1hr
- Total: 1hr 30min
INGREDIENTS
- Chilled pie dough for one single-crust 9-inch pie
- 3 large eggs 1/2 cup (100 grams) granulated sugar
- 1/3 cup (65 grams) light brown sugar
- 1 (15-ounce) can pure pumpkin puree
- 3/4 cup (175 ml) heavy whipping cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
DIRECTIONS
- Roll out the dough so that it is two inches larger than your pie dish.
- Gently press dough down into the dish so that it lines the bottom and sides. Trim dough to within 1/2-inch of the dish edge.
- Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish and then crimp the edges. Make sure to refrigerate while you make the pie filling.
- Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt. Stir until well blended.
- Heat oven to 425 degrees F.
- Place the pie on a baking sheet. Pour pumpkin filling into the pie shell.
- Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake for 35 to 45 minutes or until a toothpick plunged into the pie about 2 inches from the edge comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust become too dark, cover with a thin strip of aluminum foil.
- Cool on a wire rack for 2 hours or until room temperature.
- Cut into slices and serve topped with whipped cream.
- To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator (good for up to 3 days!)
