Pumpkin Pie
Directions
- 1Roll the chilled pie dough into a 12-inch circle, transfer to a 9-inch pie pan, crimp the edges, and freeze for 30 minutes.
- 2Preheat oven to 425˚F, line the crust with parchment paper and pie weights, and bake for 17 minutes.
- 3Remove weights, prick the bottom with a fork, brush with egg white, and bake for 5 more minutes until the center looks dry. Cool completely.
- 4Whisk together pumpkin puree, egg, egg yolks, sugars, vanilla, salt, pumpkin pie spice, and cinnamon.
- 5Add evaporated milk, whisk until smooth, and pour into the pre-baked crust.
- 6Bake at 350˚F until set, then cool to room temperature.
- 7Beat heavy cream, 3 tbsp sugar, and 1/2 tsp vanilla until medium peaks form.
Ingredients
- 1 disk pie crust
- 1 whole egg white
- 15 oz pumpkin puree
- 1 large egg
- 3 whole egg yolk
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 12 oz evaporated milk
- 1 cup heavy whipping cream
- 3 tbsp granulated sugar
- 1/2 tsp vanilla extract
Equipment
pie panmixing bowlparchment paperpie weightsforkwire rackwhiskhand mixer
Tips
- Use a damp paper towel to wipe the knife between cuts for clean slices.
- Avoid whisking the filling too vigorously to prevent cracks.
- Use the jolt test for doneness instead of a knife.
- Drizzle with homemade caramel sauce for a special touch.
- Pre-baking or blind-baking is recommended for a crisp crust.
