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RECIPE
19 INGREDIENTS14 STEPS2hr 45min

Perfect Pumpkin Pie

5.0
1 Ratings
After all these years, I finally have a fabulous pumpkin pie recipe to share with you! Whomever coined the term "easy as pie" had obviously never baked a pumpkin pie!
Perfect Pumpkin Pie Recipe | SideChef
After all these years, I finally have a fabulous pumpkin pie recipe to share with you! Whomever coined the term "easy as pie" had obviously never baked a pumpkin pie!
Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
http://www.onceuponachef.com/
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Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
http://www.onceuponachef.com/
2hr 45min
Total Time
2hr 15min
Active Time
$1.74
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8

Crust

1 1/2 cups
1 tsp
1/8 tsp
Baking Powder
1/3 cup
sliced into 1/4-inch pieces
3 Tbsp
Vegetable Shortening , chilled
1/4 cup
Cold  Water

Filling

1 can
(15 oz)
1
3
Eggs , separated
yolks only
1/2 cup
Brown Sugar , lightly packed
1 tsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
1/8 tsp
Ground Cloves
1 1/4 cups
Evaporated Milk
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Nutrition Per Serving

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CALORIES
415
FAT
18.2 g
PROTEIN
8.4 g
CARBS
54.5 g

Author's Notes

Make-Ahead: Pumpkin pie can be made one day ahead of time and refrigerated. Freezer-Friendly Instructions: The dough can be made ahead and wrapped in plastic and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.

Cooking Instructions

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Step 1
Combine the All-Purpose Flour (1 1/2 cups) , Granulated Sugar (1 Tbsp) , Salt (1/2 tsp) , and Baking Powder (1/8 tsp) in a food processor and pulse.
Step 2
Add the pieces of Unsalted Butter (1/3 cup) and Vegetable Shortening (3 Tbsp) and pulse until you have coarse crumbs.
Step 3
Add half of the Water (1/4 cup) and pulse a few times to incorporate. Add the remaining water and pulse until the mixture is just evenly moistened and very crumbly.
Step 4
Dump the crumbly dough out onto a work surface and gather it into a ball. Pat the dough into a 5-inch disc and wrap it in plastic. Refrigerate for at least 45 minutes to rest.
Step 5
Remove the dough from the refrigerator. Dust your work surface lightly with flour and sprinkle a little flour over the dough. Use your hands to work the dough into a smooth disc, careful not to over-work it.
Step 6
Roll the dough into a 14-inch circle. Carefully drape the dough over the rolling pin and transfer it to a 9-inch​ deep-dish​ pie pan (should be at least 1 1/2 inches deep). Gently fit the dough into the pan by easing it inwards. If it tears, patch it right back up.
Step 7
Trim the edges to 1/2 inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust then press the rim against the lip of the pan to form an even edge. Lastly, crimp the rim using your fingers.
Step 8
Freeze the crust for at least 15 minutes while you preheat the oven to 375 degrees F (190 degrees C).
Step 9
Remove the pie crust from the freezer and place it on a baking sheet. Cover the crust with a piece of parchment paper and fill it about halfway full with dried beans or pie weights and bake for 25 minutes.
Step 10
Take the crust out of the oven; remove the parchment paper and beans or pie weights and tent the edges from getting too dark. Bake for another 20 minutes or until dough is dry and golden. If the bottom puffs up, gently press it down with a flat spatula.
Step 11
Remove the pie crust and take off the foil. In the meantime, reduce the oven temperature to 325 degrees F (160 degrees C).
Step 12
To make the filling, whisk together 100% Pumpkin Purée (1 can) , Whole Egg (1) , Eggs (3) , Granulated Sugar (1/2 cup) , Brown Sugar (1/2 cup) , All-Purpose Flour (2 Tbsp) , Salt (1/2 tsp) , Ground Cinnamon (1 tsp) , Ground Ginger (1 tsp) , Ground Nutmeg (1/2 tsp) , Ground Cloves (1/8 tsp) , Ground Black Pepper (1/8 tsp) , and Evaporated Milk (1 1/4 cups) in a large bowl.
Step 13
Pour mixture into the pre-baked crust and bake for 50-60 minutes.
Step 14
Cool the pie on a baking sheet on a rack for a few hours. Slice and refrigerate until ready to serve.
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Nutrition Per Serving
Calories
415
% Daily Value*
Fat
18.2 g
23%
Saturated Fat
8.5 g
42%
Trans Fat
2.2 g
--
Cholesterol
120.0 mg
40%
Carbohydrates
54.5 g
20%
Fiber
2.6 g
9%
Sugars
33.4 g
--
Protein
8.4 g
17%
Sodium
379.8 mg
17%
Vitamin D
0.5 µg
2%
Calcium
140.6 mg
11%
Iron
1.9 mg
11%
Potassium
175.6 mg
4%
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