Lunch: Traditional Pumpkin Pie

Recipe by Maria Siriano No Thanksgiving table is complete without the classic pumpkin pie.

Ingredients

1 1/2 c. all-purpose flour
1 1/2 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. unsalted butter
4 tbsp. ice water

Instructions

For the crust: In the bowl of a food processor, pulse together flour, sugar, salt, and nutmeg. Sprinkle cold butter cubes over the top and pulse until the mixture resembles a coarse meal, about 10 to 15 short pulses. Drizzle ice water over the top of the mixture and process until the dough just starts to come together. (The dough should hold together when you pinch it; if it doesn't, add more water, a teaspoon at a time, until it holds.) Turn dough out onto a piece of plastic wrap. Press the dough into a disc, wrap with plastic wrap, and refrigerate for at least 1 hour.
When you are ready to bake your pie, roll the dough disc into a 14-inch round on a lightly floured surface. Transfer dough round to a 9- to 10-inch pie pan. Trim the excess dough so there is a 1/2-inch overhang. Fold the edge over backwards, tucking it between the dough and the pie pan. Flute the edges, using your thumb and forefinger to pinch the dough around the forefinger of your opposite hand. Cover pan with plastic wrap and refrigerate for 30 minutes. Meanwhile, set oven rack in the center position and preheat oven to 425 degrees F.
For the filing: In a large mixing bowl, whisk together pumpkin, eggs, both sugars, cornstarch, salt, and spices until smooth. Whisk in heavy cream and vanilla extract until mixture is uniform in color.
Remove pie crust from the refrigerator and place the pan on a baking sheet. Pour filling into the crust. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for another 50 to 60 minutes, until edges are set and center jiggles slightly when you tap the side of the pan. Turn off oven, prop door open with a wooden spoon, and allow to cool in the oven for 1 hour. Transfer to a wire rack to cool completely before serving, at least 2 hours. If not serving immediately, cover and refrigerate pie.
For the whipped cream topping: Add heavy cream, sugar, and vanilla to a medium mixing bowl. Use a stand or hand mixer to whisk cream until soft peaks form. Serve on top of pie slices.

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