Pumpkin pie
This pumpkin pie features a spiced pumpkin filling with hints of vanilla and rum, all nestled in a buttery, flaky crust. Perfect for holiday gatherings or cozy evenings, it's an easy-to-make classic dessert.
Cook time 110 min
Prep time 60 min
Ingredients:
6 cups pumpkin1 tsp ginger
1 tsp ground nutmeg
1 tsp cinnamon
1 tsp vanilla extract
2 tbsp rum
1 yolk
1 cup brown sugar
1.50 cups all-purpose white wheat flour
1/2 cup butter
1 tbsp powdered sugar
Pumpkin pie is a beloved dessert, especially during the fall and winter seasons. This classic recipe combines rich, spiced pumpkin filling with a buttery, flaky crust, resulting in a deliciously warm and comforting treat that’s perfect for holiday gatherings or any special occasion.
Instructions:
- In a large mixing bowl, combine 1.5 cups of all-purpose white wheat flour, 1 tablespoon of powdered sugar, and a pinch of salt if using.
- Add the chilled, cubed butter to the bowl. Using a pastry cutter or your fingertips, rub the butter into the flour mixture until the mixture resembles coarse crumbs.
- Add a few tablespoons of cold water, one at a time, until the dough comes together. Form the dough into a ball.
- On a lightly floured surface, roll out the dough to fit your pie dish. Carefully transfer the dough to the pie dish, pressing it neatly into the edges. Trim any excess dough.
- Line the crust with parchment paper and fill it with baking weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the weights and parchment paper, and bake for an additional 5 minutes or until the crust is golden brown. Let it cool.
- Add the pumpkin puree to the sugar and spice mixture. Mix until well combined.
- Stir in the vanilla extract, rum, and egg yolk until smooth and fully incorporated.
- Bake the pie in the preheated oven at 375°F (190°C) for about 40-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Once cooled, slice and serve your pumpkin pie. Enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Enjoy your homemade pumpkin pie, a perfect balance of creamy, spiced filling and a tender, flaky crust. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream, and savor the flavors of autumn in every bite.
Pumpkin pie FAQ:
Bake the pumpkin pie in a preheated oven at 375°F (190°C) for about 40-50 minutes. It’s done when the filling is set and a knife inserted into the center comes out clean.
For this pumpkin pie recipe, a standard 9-inch pie dish is recommended to properly accommodate the volume of filling and crust.
Yes, you can substitute the all-purpose white wheat flour with all-purpose gluten-free flour or regular all-purpose flour. However, note that using a different flour may change the texture slightly.
The pumpkin pie is fully cooked when the filling is set and does not jiggle. You can check by inserting a knife into the center; if it comes out clean, the pie is done.
Store leftover pumpkin pie in the refrigerator. Cover it tightly with plastic wrap or foil, and it will last for about 3-4 days. You can also freeze the pie for longer storage, up to 1-2 months.
Cooking Tips:
- Use fresh, homemade pumpkin puree for a more authentic and flavorful pie. Canned pumpkin can also be used as a convenient alternative.
- Ensure your butter is cold when making the pie crust. This will help create a flaky texture.
- Chill the pie dough for at least 30 minutes before rolling it out to prevent shrinkage and ensure a tender crust.
- For a smooth and silky filling, make sure to thoroughly blend the pumpkin puree with the spices, sugar, and other ingredients.
- Cover the edges of the pie crust with foil or a pie shield during baking to prevent over-browning.
- Allow the pie to cool completely before slicing to ensure clean cuts and to let the filling set properly.
Nutrition Facts
6 ServingsCalories 470kcal
Protein 6g
Carbohydrates 70g
Fiber 2.09g
Sugar 44g
Fat 16g
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