Perfect spiced Pumpkin Pie

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Author: Hello Ani

Bursting with flavor, this perfectly spiced Pumpkin Pie recipe is my go-to recipe every fall. It is rich, smooth, and tastes incredible on my homemade pie crust. Serve with whipped cream and a sprinkle of cinnamon.

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US Customary - Metric

Ingredients

Pie Dough (makes (1) 9- inch dough)

1 ¼ cups flour
⅛ teaspoon salt
2 tablespoon brown sugar
½ cup (1 stick) unsalted butter, ice-cold
2 tablespoon vodka (alternatively use apple cider vinegar)
3 tablespoon ice water
1 egg yolk + 1 tablespoon water, or 2 tablespoon heavy cream for brushing the dough

Pumpkin Pie Filling

2 cups (15 oz) canned or fresh pumpkin puree
1 ½ cups (12 oz) condensed milk
2 eggs
1 egg yolk
⅛ teaspoon (pinch) sea salt
a small dash of ground pepper, less than ⅛ of a teaspoon
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground clove
2 teaspoon vanilla extract

Instructions

Make the Pie Dough
1. In a food processor or a bowl if you are making the dough by hand, combine the flour, a pinch of salt, and the sugar. Pulse, or stir until combined.
2. Add the very cold butter cubes to the flour mixture. Pulse a few times until the whole mixture resembles a coarse meal (look crumbly) If you are doing this by hand, work fast so that the butter doesn't melt. Now add 5 tablespoons of the ice water mixture to the dough mixture and continue to pulse again. It will look very crumbly. This is what we want! Cut out a large piece of parchment baking paper, or plastic wrap. Layout straight, then pour your dough crumbles on top of it. With your hands bring the dough together and press firmly. You may have to add 1 more tablespoon of ice water if the dough is still falling apart at this point. Close the paper or plastic wrap up, not too tight, leaning some space for the dough to be shaped. Now press on top of the wrap and shape the dough into a flat (1-inch thickness) disk.
3. Set the dough into the refrigerator for about 30 minutes to cool before rolling out.
Preheat oven to 425 °F
1. Add the pumpkin puree (please see note below) to a medium bowl. Pour the condensed milk into the puree (this is about ¾ of the can) Stir with a spoon. Then add the eggs and the yolk followed by all the spices. Mix it together until all combined and smooth. Fill the puree into the pie shell, then set it into the freezer for about 15 to 30 minutes. If you are making designs from the dough, cut them out with a cookie cutter, lay them on a small baking sheet, and place them also in the freezer for a few minutes. It makes the placing around the pie much easier.
You can make (either) an egg wash by combining 1 extra egg yolk with 1 tablespoon water, or just use 2 to 3 tablespoons of heavy cream and brush the cooled pie dough. This will give the dough a nice shiny and crispy appearance.
2. Remove the pie from the freezer and bake at 425 °F for 15 minutes. Reduce the temperature to 350 °F, and continue to bake for another 35 to 40 minutes. or until a skewer inserted in the center of the cake comes out clean. Cool on a wire rack for 2 hours. Serve, then refrigerate leftover pie.

Notes

Note: This recipe makes (1) 9-inch pie dough. If you want to make designs for the top of the pie, please double the pie dough ingredients.

Pumpkin puree: If you are making your own pumpkin puree: cut the pumpkin in half and bake until soft at 350 degrees F for about 45 minutes. Scoop out the seeds and discard them. Scoop out the pumpkin flesh and place it into a fine-mesh strainer to let the excess liquid drain out.
If you are using store-bought pumpkin puree, I recommend "Libby's" 100% pure pumpkin. This puree does not have to be drained!

Freezing: A pie crust or the finished made Pumpkin pie freezes very well for up to 3 months. Thaw overnight before using, or serving.

Nutrition

COURSE: Cake

CUISINE: American

KEYWORD: pumkin pie recipe, pumpkin pie

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