Pumpkin Pie
Posted by Warren
Makes one 9-inch pie, single crust, custard filling. Total prep
Your pie is so good and creamy. You must have used fresh pumpkin.
Now you know my secret.
This smooth, lovely, custard like pie filling uses heavy cream.
We definitely not going to use canned evaporate milk which is most common with Libby’s Famous pumpkin pie recipe.
There is an American tradition of serving pumpkin pie with roasted turkey.
In Hawaii we love pumpkin pie with coffee. Even though fresh pumpkins are not used in this recipe your guest will think you did.
Interested in Pumpkin Pies?
Top rated canned pumpkin purees you can buy…
Libby´s Famous Pumpkin Pie Recipe – It´s good but in Danger!
Bake a Pumpkin Pie for less than three dollars, but Beware!
Can I freeze my homemade Pumpkin Pie? Yes. But how?
Pumpkin Pie Recipe
Print this recipe
—Ingredients—
Pastry dough – single crust
1 1/2 cups unbleached all-purpose flour
2 tablespoons sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter
1/4 cup ice cold water
1 teaspoon cold canola oil
Filling
1 3/4 cups (one 15 ounce can) pumpkin puree
3/4 cup white sugar
1/8 cup light raw sugar
1/8 cup honey
3/4 cup milk
3/4 cup heavy cream
3 large eggs
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon melted unsalted butter
Directions
1. Prepare the pastry: Transfer to a 9-inch pie pan or dish. Trim the edges of the pie. Fold the overhang under itself and pinch it together to create a high edge on the pan’s rim. Flute the edge decoratively.
2. Refrigerate or freeze the pie shell until firm, about 30 minutes. Meanwhile, place an oven rack in the lower third of the oven and preheat to 375°F.
3. Partially bake the pie shell: Remove the pastry shell from the refrigerator or freezer and line with a sheet of aluminum foil or parchment paper. Large enough to overhang the sides patting it to the bottom and up and over the sides of the pie shell. Cover the bottom of the shell with a generous layer of pie weights or raw short grain rice. The weights keep the crust from bubbling and help prevent shrinkage.
4. Bake shell for 20 minutes at 375°F. Lift edge of foil to check the dough. If it looks wet continued baking, checking it every five minutes until the dough is pale gold.
5. Prepare filling: In a large bowl, whisk together the sugars, honey and eggs until well blended. Add the cinnamon, salt, ginger, cloves, vanilla and mace and mix well with the melted butter. Add the pumpkin puree, milk, heavy cream and whisk until smooth. Pour into the partially baked pie shell.
6. Preheat the oven to 375°F.
7. Bake the pie until the filling is slightly raised and firm in the middle, 50-60 minutes. The center will jiggle like Jell-O when done. Transfer to a wire rack and let cool. Serve slightly warm or at room temperature. Store the pie covered in the refrigerator for up to two days.
Serving tip: Serve each wedge with a dollop of sweetened whipped cream.
Save the pumpkin pie for up to a month by freezing it. It must be done the right way. Otherwise, when it comes time to thaw it you will be a disappointment. My Freeze Pumpkin Pie has all of the instructions you need.
