classic pumpkin pie

How to make a classic pumpkin pie with a tender, flakey crust - step by step!

Classic Pumpkin Pie with Pie Crust Tutorial

unsalted butter,

shortening,

all purpose flour

salt

water

can pure pumpkin puree

can sweetened condensed milk

eggs

cream cheese, softened

pumpkin pie spice

Grate (using a cheese grater) a half stick (1/4 cup) of very chilled unsalted butter into a bowl. Add 6 tablespoons of very chilled shortening cut into cubes, and put the whole bowl in your freezer for 10 minutes.

Add flour and salt, and cut the flour into your butter and shortening using a pastry cutter. Then add 2-3 tablespoons of ice cold water, one at a time. Use a rubber spatula to bring the dough together. You may need to get in their with your hands as well. Give the dough a few sprays with the spray bottle if the dough needs more moisture to come together.

Wrap your dough with plastic, shape it into a round, flat disk. Refrigerate for at least four hours, or freeze until ready to use.

Sprinkle a generous amount of flour onto a piece of parchment paper, dust the top of your dough with flour, and slowly roll the dough out.

Transfer the dough to the pie plate (dough side down, parchment paper up), using the parchment paper underneath to lift it. Carefully peel away the parchment paper.

Trim any excess dough around the edges (reserve for later), fold the crust under itself and then crimp the edges.

Roll out reserved dough, and cut out leaf shape. Place pie crust and leaf decoration in the freezer to chill before filling.

To make the filling, whisk together the pumpkin puree, sweetened condensed milk, softened cream cheese, eggs, and pumpkin pie spice. I used my Blentec to just very briefly pulse (three one second pulses) the ingredients together. You definitely don&#8217;t want to blend too much or you will incorporate air into the filling. Of course, it is fine to just whisk by hand too.

Preheat your oven to 425 degrees, and pour the pumpkin filling into your frozen, unbaked crust. Place your pie on the center rack of your oven, along with the leaf in a separate small baking pan. Remove the leaf from the oven when it is just turning golden brown around the edges, about five minutes. Bake your pumpkin pie for five more minutes on 425 degrees, and then turn the heat down to 350 degrees, and set your timer for 40 more minutes. Total cook time for the pie is 50 minutes.

Allow your pie to cool at room temperature for an hour, and then refrigerate until ready to serve. Top the pie with your leaf decoration just before serving.

I grew butternut squash in my garden  .Three plants over took my entire garden towards end of season which left me with 50 or more squash. 2 of them make enough puree  for a pie.  I skin them with a potato peeler and then cut them in half.I save the seeds fo rrc roasting while pie is baking. I CUT THE SQUASH IN CHUNKS THEN COOK IN MY INSTAPOT. After it cools I puree it add the pumpkin pie spice which is cinnamon,nutmeg and,ginger. Then add 2 eggs. I can sweetened condensed milk and whisk..The butt err runt squash is awesome.. tastes same as pumpkin hope this helps you

Doesn’t the pie crust need to be filled with pie weights and baked for 10 minutes before adding the filling?I thought doing this helped to prevent a soggy bottom crust.

This is the best Pumpkin Pie Recipe ever! It&#39;s easy to make and contains no sweetened condensed milk! It is the only pumpkin pie recipe you&#39;ll ever need - perfect for Thanksgiving.

The Best Pumpkin Pie Recipe

oz pumpkin puree ((2 cups))

heavy cream (or half & half)

tsp vanilla extract

brown sugar

sea salt

cinnamon

all-purpose flour

sugar

butter

Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.

Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched. 

Remove dough from processor (will be crumbly) and form into a ball.

Wrap in plastic wrap and refrigerate for at least 1 hour, or overnight.

Make the Pie Crust:

In a large bowl whisk together the egg and pumpkin.

Then, whisk in the heavy cream, vanilla, brown sugar, salt cinnamon and pumpkin pie mix until the mixture is smooth.

Make the filling

Preheat your oven to 425 degrees F.

Lightly grease a pie plate and set aside.

Roll out the pie dough on a well-floured surface (or pastry cloth) to fit the size of your pie plate.

Carefully transfer the dough to the pie plate and shape the crust as desired (pinch the edges).

Pour the pumpkin pie filling into the unbaked pie crust and cover the crust with a pastry shield.

Bake for 15 minutes at 425 degrees F. 

Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours.  Serve or refrigerate until ready to serve.

Assemble

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668808780/ksmfzoq5cdm24r6butpb.mp4

This is the best Pumpkin Pie Recipe ever! It's easy to make and contains no sweetened condensed milk! It is the only pumpkin pie recipe you'll ever need - perfect for Thanksgiving.

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Classic Pumpkin Pie with Pie Crust ...

The Best Pumpkin Pie Recipe

Top 2 classic pumpkin pie recipes from across the web

The most viewed classic pumpkin pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Pumpkin Pie with Pie Crust ...

The Best Pumpkin Pie Recipe

The most viewed classic pumpkin pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine