Classic Pumpkin Pie
Servings: 8 slices
Equipment
- 9-inch Pie Plate
Ingredients
- 15 oz can pumpkn puree
- ⅔ cup dark brown sugar
- 2 eggs + 1 egg yolk
- ⅓ cup condensed milk
- ½ cup heavy whipping cream
- 1 & ¼ teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground black pepper
- 1 egg beaten for pie crust
Instructions
- Preheat Oven to 400°: We are baking on the middle rack. Make sure pie crust is sitting out on counter.
- Make Spice Mix: In a small bowl, add ¾ teaspoon salt, 1 & ¼ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon each ground cloves & ground nutmeg, ⅛ teaspoon ground black pepper. Mix it up with a fork. Make Filling: In a large mixing bowl, add pumpkin puree, dark brown sugar, eggs & egg yolk, ⅓ cup condensed milk, ½ cup heavy cream. Whisk together until combined and smooth, about 2 mins. Add spice mix to bowl & whisk to combine. Let sit in fridge while you roll out pie dough & parbake.
- Roll Pie Dough: Dust work space with flour and roll out your pie dough. Use rolling pin and gently roll from the center upward a few times. Turn the dough a quarter turn. Keep doing this. After 4 turns, lightly flour any sticky butter parts. Flip the dough. Roll again from center upward and turn. Repeat process until dough is rolled out enough to fit into your pie dish.
- Par Bake: Trim any rough edges and gently lay pie dough into dish crimp edges or decorate*. Pie dough does need to rest, so set it in the fridge at least 5-10 more minutes. In a small bowl whisk egg & splash heavy cream. Carefully brush over pie crust and edges. Lightly line pie dough with parchment or foil & add pie weights or substitute*. Bake crust for 10 minutes. Carefully remove from oven & carefully remove pie weights.
- Bake Pie: Lower oven temp to 350°. Fill warm crust with pie filling. Add to oven on middle rack & bake for 40-50 minutes. Bake until the pie is lightly puffed up, and has a slight jiggle in the center. Remove from oven and carefully let sit on wire rack to cool. It will need at least 3 hours up to overnight to fully set. Serve with whipped cream.
Notes
Homecook Tip:
- Par-baking calls for pie-weights or beans. I like to use a whole bag of white sugar in tin foil. I learned this years ago and it is the most efficient way. Cover your pie crust in tin foil, fill with sugar. Bake according to instructions. The sugar can be used multiple times, and even still used as sugar. Once the sugar is golden, it is roasted sugar and can be used in recipes as well!
- Decor: for the leaf decorating, I used these leaf cookie cutters. I rolled out the excess dough after trimming, but you can also double the crust recipe and use the entire separate crust to cut leaves.
- The pie dough can be made 1-2 days in advance and chill in the refrigerator. Let sit out on the counter top for about 30 minutes before rolling out. Pie dough can also be frozen for 30-60 days. Let thaw in the refrigerator and then set out for 30 minutes before rolling.
- You can also freeze a par-baked pie crust as well as a not-yet baked, but rolled out pie crust shaped into your pie dish. These can be frozen 30 days & baked right from the freezer.