Pumpkin Pie from Scratch

Pumpkin Pie Perfection

If you can find the time, a fresh baked pumpkin pie for the holidays is very satisfying. The scent of the warm spices as it bakes will fill the room with visions of a Holiday Feast! Prep it a day ahead and bake it off in the early morning of your Feast Day to keep it fresh and to keep your schedule free for other important tasks.

Ingredients and Tasks

For the Crust

2-1/2 cups All Purpose Flour

8 ounces Salted Butter, cold, cut into slices (2 sticks)

5-7 TBS Ice-cold Water

½ tsp Superfine Sugar (if you like)

Parchment Paper and Pie Weights (or uncooked beans)

Tasks

Pulse flour and butter in a food processor until you get a sandy texture. (Or, cut in the butter by hand, or by using two knives or forks.) Transfer to a bowl. Sprinkle some of the ice-cold water over the mixture. With your fingertips, bring the dough together without kneading or over mixing. If it needs a bit more water to come together, you can add little by little until you can form a round disk. Avoid sticky, wet dough.

Place the crust disk on parchment or plastic wrap and seal tightly. Refrigerate at least one hour or more before rolling out to par bake.

Par Bake the Crust

Preheat the oven to 375ºF. Place a sprinkling of flour on a clean surface and roll your dough into a 1/4" to a 1/2" thick circle. Roll the crust over the rolling pin freely, then unroll over the pie pan to transfer the crust. There should be enough dough hanging over the edge of the pie pan to crimp into a pinched, finished crust.

Line the pie crust with parchment paper and add pie weights (or uncooked dried beans) to keep it from rising. Par-bake for about 10-14 minutes until lightly brown. Let it rest 5 minutes then remove the parchment paper and weights. Dock the crust with a fork several times. Prepare the filling.

For the Filling

2 large Whole Eggs (vegan eggs could be substituted)

½ cup Superfine Sugar (or substitute raw sugar)

1 tsp each Ground Cinnamon and Nutmeg

½ tsp Ground Ginger

¼ tsp Ground Cloves

½ tsp Vanilla Bean Puree or Extract

1 each 14 ounce can Condensed Evaporated Milk, sweetened

1 each 15 ounce can Pumpkin Puree (nothing added)

(or sub 1 each 15 ounce can Sweet Potato Puree)

Tasks

Reduce oven temperature to 350ºF. Mix the eggs, sugar and spices together well. Gradually stir in the vanilla, pumpkin and evaporated milk and mix until smooth. Pour into the par-baked, docked crust and place the pie pan on a baking sheet (hopefully, that wont bend or buckle when baking). Bake the pie for about 45 to 55 minutes depending on your oven, or until a knife inserted in the center of the pie comes out clean. Let cool to room temperature before serving.