The Best Creamy Pumpkin Pie Recipe Baker Bettie from bakerbettie.com
Description
Thanksgiving is just around the corner, and what better way to celebrate than with a delicious pumpkin pie? This recipe for creamy pumpkin pie is the perfect dessert for your holiday feast. It's rich and creamy, with just the right amount of spice to give it that classic pumpkin pie flavor. Plus, it's easy to make, so you can spend more time enjoying the holiday with your loved ones.
Prep Time
This recipe takes about 20 minutes to prepare.
Cook Time
The pie needs to bake for about 55-60 minutes.
Ingredients
For the crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cut into small pieces
3-4 tablespoons ice water
For the filling:
1 15-ounce can pumpkin puree
1 cup heavy cream
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs, lightly beaten
Equipment
9-inch pie dish
Food processor (optional)
Mixing bowls
Whisk
Method
1. Preheat the oven to 375°F. 2. In a food processor, pulse the flour and salt until combined. Add the butter and pulse until the mixture resembles coarse crumbs. 3. Add the ice water, one tablespoon at a time, and pulse until the dough comes together. You may not need all of the water. 4. Turn the dough out onto a lightly floured surface and knead briefly until smooth. Roll out the dough to fit a 9-inch pie dish. Transfer the dough to the dish and trim the edges. 5. In a mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, nutmeg, salt, and eggs until smooth. 6. Pour the mixture into the prepared crust and smooth the top. 7. Bake for 55-60 minutes, or until the filling is set and the crust is golden brown. 8. Let the pie cool completely before serving.
Notes
You can make the crust ahead of time and freeze it for up to 3 months. Just thaw it in the refrigerator before using.
Q: Can I use a store-bought pie crust? A: Yes, you can use a store-bought crust if you prefer. Q: Can I make this pie ahead of time? A: Yes, you can make the pie up to 2 days ahead of time and store it in the refrigerator. Q: Can I use pumpkin pie spice instead of individual spices? A: Yes, you can substitute 1 teaspoon of pumpkin pie spice for the cinnamon, ginger, and nutmeg.
Recipe Tips
- Be sure to use pure pumpkin puree, not pumpkin pie filling. - For a lighter pie, you can use half-and-half or milk instead of heavy cream. - If the edges of the crust start to brown too quickly, cover them with foil. - Serve the pie with whipped cream or vanilla ice cream.
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