Pumpkin Pie

This well-spiced pumpkin pie is the true taste of fall! Slightly less sweet than traditional.

Cooking Time:

1 hour 30 minutes

Cooking Method:

Baking

Cuisine:

American

Main Ingredients:

brown sugar · butter · cinnamon · eggs · flour · ground · ground cardamom · ground ginger · ground nutmeg · heavy whipping cream · pumpkin puree · sugar · vanilla extract

Yield:

8+ servings

Recipe Category:

Dessert

Suitable for Diet:

Vegetarian
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pumpkin-pie-Carley-Papi

 

Ingredients

FOR CRUST:        **or use a store-bought crust

1 c (2 sticks) + 1 tbsp butter, chilled in freezer about 15 minutes (I use salted butter)

2 1/2 c flour

1 tbsp brown sugar

1/2 tsp salt

2+ tbsp water, cold

 

FOR FILLING:

2 c pumpkin puree, fresh or store-bought

3/4 c heavy whipping cream

3 eggs (L-XL)

1/2 c brown sugar

1/3 c sugar, raw or granulated

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp salt

1/4 tsp ground ginger

1/4 tsp ground cardamom

1/8 tsp ground nutmeg

1/16 tsp ground cloves

Instructions

  1. Preheat oven to 400 F.
  2. If making your own crust, grate butter with a large cheese grater. Put grated butter in a large bowl and add flour, sugar, salt, and cinnamon. Toss with hands to mix until it forms small crumbles.
  3. Drizzle with 2 tbsp cold water and mix. Continue adding water 1 tbsp at a time, just until the dough comes together and does not crumble.
  4. Using a rolling pin or clean, straight wine bottle – roll out the dough between two pieces of parchment paper until it is slightly larger than needed to fill your pie pan, all the way up the sides and around the edge.
  5. Coat pie pan well with remaining 1 tbsp butter. Place rolled dough in to pie pan.
  6. Crack and whisk eggs in a small bowl. In a medium bowl, mix eggs and all filling ingredients very well.
  7. Pour in to prepared pie pan.
  8. Bake for 50 minutes, until pie is not jiggly in center. Allow to cool at least a couple hours before enjoying. The pie will firm up more as it cools.