Ingredients: |
Ingredients: PUMPKIN PIE
Homemade Pie Crust (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
2 cups (15oz can; 450g) pumpkin puree
3 large eggs
1 and 1/4 cups (250g) packed dark brown sugar
1 Tablespoon (15g) cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground or freshly grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon fresh ground pepper
1 cup (240ml) heavy cream
1/4 cup (60ml) milk (I use 1% - any is fine)
1 large egg beaten with 1 teaspoon milk, for brushing
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Directions: |
Directions:Make the pie crust through step 5 according to my directions and visuals.
For the filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.
Preheat oven to 350F degrees.
Make the pie crust leaves: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Roll out into any shape you really want (doesn't matter) and 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with the beaten egg + milk mixture. Cut leaf veins into leaves using a sharp knife, if desired. Place onto a parchment paper or silicone baking mat-lined baking sheet and bake for 10 minutes or until lightly browned. Remove and set aside to cool.
Turn oven up to 375F degrees. The pie will bake at 375F.
Roll out the chilled pie crust: Remove second pie dough from the refrigerator. On the same floured work surface, turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch deep dish pie (one that is 1.5 - 2 inches deep). Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with your fingers, if desired. Brush edges lightly with beaten egg/milk mixture. Using pie weights, pre-bake the crust for 10 minutes.
Pour pumpkin pie filling into the warm pre-baked crust. If you did not use a deep dish pie pan, you will have too much filling. Only fill the crust about 3/4 of the way up. Use extra to make mini pies with leftover pie dough scraps if you'd like. Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly - that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a piecrust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves. You'll definitely have leftover cranberries - they're tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 3 days.
Make ahead tip: Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator. As mentioned in step 1, the filling can be made the night before. Pie crust dough freezes well for up to 3 months. Thaw overnight in the refrigerator before using. |
This recipe for The Great Pumpkin Pie is from