Pumpkin Pie
Serves 1
Directions
- 1Add flour and salt to a food processor.
- 2Add flour and salt to a food processor.
- 3Add flour and salt to a food processor.
- 4Pulse the food processor to combine the dry ingredients.
- 5Pulse the food processor to combine the dry ingredients.
- 6Pulse the food processor to combine the dry ingredients.
- 7Add cold butter to the food processor.
- 8Add cold butter to the food processor.
- 9Add cold butter to the food processor.
- 10Pulse until the butter is pea-sized and mixed into the flour.
- 11Pulse until the butter is pea-sized and mixed into the flour.
- 12Pulse until the butter is pea-sized and mixed into the flour.
- 13Add half a cup of flour for the second pie crust.
- 14Add half a cup of flour for the second pie crust.
- 15Add half a cup of flour for the second pie crust.
- 16Pour in ice water.
- 17Pour in ice water.
- 18Pour in ice water.
- 19Mix until the dough comes together.
- 20Mix until the dough comes together.
- 21Mix until the dough comes together.
- 22Form the dough into a disk.
- 23Form the dough into a disk.
- 24Form the dough into a disk.
- 25Wrap the dough in plastic wrap and chill for 20 minutes in the fridge.
- 26Wrap the dough in plastic wrap and chill for 20 minutes in the fridge.
- 27Wrap the dough in plastic wrap and chill for 20 minutes in the fridge.
- 28Lightly flour a surface.
- 29Lightly flour a surface.
- 30Lightly flour a surface.
- 31Roll out the chilled dough with a rolling pin until it's about an inch larger than your pie dish.
- 32Roll out the chilled dough with a rolling pin until it's about an inch larger than your pie dish.
- 33Roll out the chilled dough with a rolling pin until it's about an inch larger than your pie dish.
- 34Carefully transfer the rolled-out dough onto the pie dish.
- 35Carefully transfer the rolled-out dough onto the pie dish.
- 36Carefully transfer the rolled-out dough onto the pie dish.
- 37Fold any excess dough around the edges and crimp it for a nice look.
- 38Fold any excess dough around the edges and crimp it for a nice look.
- 39Fold any excess dough around the edges and crimp it for a nice look.
- 40In a large bowl, add pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, ground cinnamon, ground ginger, ground cloves, vanilla extract, and salt.
- 41In a large bowl, add pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, ground cinnamon, ground ginger, ground cloves, vanilla extract, and salt.
- 42In a large bowl, add pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, ground cinnamon, ground ginger, ground cloves, vanilla extract, and salt.
- 43Whisk all the filling ingredients together until smooth.
- 44Whisk all the filling ingredients together until smooth.
- 45Whisk all the filling ingredients together until smooth.
- 46Pour the pumpkin pie filling into the prepared pie crust.
- 47Pour the pumpkin pie filling into the prepared pie crust.
- 48Pour the pumpkin pie filling into the prepared pie crust.
- 49Bake the pie in the oven.
- 50Bake the pie in the oven.
- 51Bake the pie in the oven.
- 52Whip heavy cream with an electric mixer.
- 53Whip heavy cream with an electric mixer.
- 54Whip heavy cream with an electric mixer.
- 55Add powdered sugar while whipping the cream.
- 56Add powdered sugar while whipping the cream.
- 57Add powdered sugar while whipping the cream.
- 58Continue whipping until stiff peaks form.
- 59Continue whipping until stiff peaks form.
- 60Continue whipping until stiff peaks form.
- 61Let the baked pumpkin pie cool completely.
- 62Let the baked pumpkin pie cool completely.
- 63Let the baked pumpkin pie cool completely.
- 64Cut a big slice of the cooled pumpkin pie.
- 65Cut a big slice of the cooled pumpkin pie.
- 66Cut a big slice of the cooled pumpkin pie.
- 67Add a generous spoonful of homemade whipped cream on top.
- 68Add a generous spoonful of homemade whipped cream on top.
- 69Add a generous spoonful of homemade whipped cream on top.
Ingredients
- 1.75 cups pure pumpkin puree
- 1.75 cups pure pumpkin puree
- 1.75 cups pure pumpkin puree
- 15 ounces canned pure pumpkin puree
- 15 ounces canned pure pumpkin puree
- 15 ounces canned pure pumpkin puree
- 0.5 cup granulated sugar
- 0.5 cup granulated sugar
- 0.5 cup granulated sugar
- 0.33 cup light brown sugar
- 0.33 cup light brown sugar
- 0.33 cup light brown sugar
- 0.75 cup heavy whipping cream
- 0.75 cup heavy whipping cream
- 0.75 cup heavy whipping cream
- 3 large eggs
- 3 large eggs
- 3 large eggs
- 1.5 teaspoons ground cinnamon
- 1.5 teaspoons ground cinnamon
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon ground ginger
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 0.25 teaspoon fine sea salt
- 0.25 teaspoon fine sea salt
- 0.25 teaspoon fine sea salt
- 1 (9-inch) single pie crust
- 1 (9-inch) single pie crust
- 1 (9-inch) single pie crust
- homemade whipped cream
- homemade whipped cream
- 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.