Serves 1
Directions
- 1Add flour and salt to a food processor.
- 2Pulse the food processor to combine the dry ingredients.
- 3Add cold butter to the food processor.
- 4Pulse until the butter is pea-sized and mixed into the flour.
- 5Add half a cup of flour for the second pie crust.
- 6Pour in ice water.
- 7Mix until the dough comes together.
- 8Form the dough into a disk.
- 9Wrap the dough in plastic wrap and chill for 20 minutes in the fridge.
- 10Lightly flour a surface.
- 11Roll out the chilled dough with a rolling pin until it's about an inch larger than your pie dish.
- 12Carefully transfer the rolled-out dough onto the pie dish.
- 13Fold any excess dough around the edges and crimp it for a nice look.
- 14In a large bowl, add pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, ground cinnamon, ground ginger, ground cloves, vanilla extract, and salt.
- 15Whisk all the filling ingredients together until smooth.
- 16Pour the pumpkin pie filling into the prepared pie crust.
- 17Bake the pie in the oven.
- 18Whip heavy cream with an electric mixer.
- 19Add powdered sugar while whipping the cream.
- 20Continue whipping until stiff peaks form.
- 21Let the baked pumpkin pie cool completely.
- 22Cut a big slice of the cooled pumpkin pie.
- 23Add a generous spoonful of homemade whipped cream on top.
Ingredients
- 1.75 cups pure pumpkin puree
- 15 ounces canned pure pumpkin puree
- 0.5 cup granulated sugar
- 0.33 cup light brown sugar
- 0.75 cup heavy whipping cream
- 3 large eggs
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 0.25 teaspoon fine sea salt
- 1 (9-inch) single pie crust
- homemade whipped cream
Equipment
food processorrolling pinpie dishlarge bowlwhiskovenelectric mixer
Tips
- Keep the pie crust cold while working with it to ensure a flaky crust.
- Be patient and let the pie cool completely after baking for the best texture.
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