The Great Pumpkin Pie Recipe

Introduction

Celebrate the season with this classic The Great Pumpkin Pie, featuring a perfectly spiced filling and a buttery, flaky crust. This pie is a quintessential dessert for autumn gatherings and holiday feasts, offering a comforting blend of flavors that’s sure to delight.

Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the Pumpkin Pie Filling:

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

For Serving (optional):

• Whipped cream
• Ground cinnamon for garnish

Directions

1. Prepare the Crust:
   • Mix the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, and salt.
   • Cut in the Butter: Add the cold, cubed butter and use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
   • Add Ice Water: Gradually add ice water, 1 tablespoon at a time, and mix until the dough starts to come together. Shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Crust:
   • Preheat your oven to 375°F (190°C).
   • On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, pressing it into the edges.
   • Trim any excess dough hanging over the sides and crimp the edges with a fork or your fingers. Place the crust in the freezer for 10 minutes to firm up.
3. Blind Bake the Crust:
   • Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment. Bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and set aside.
4. Make the Pumpkin Filling:
   • In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined.
5. Fill and Bake the Pie:
   • Pour the pumpkin filling into the pre-baked pie crust. Smooth the top with a spatula.
   • Bake at 375°F (190°C) for 50-60 minutes, or until the center is set but still slightly jiggly. If the crust begins to brown too quickly, cover the edges with foil.
6. Cool the Pie:
   • Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set completely.
7. Serve:
   • Slice and serve with whipped cream and a sprinkle of cinnamon, if desired.

Servings and Timing

• Servings: 8 slices
• Preparation Time: 30 minutes (plus chilling time)
• Cook Time: 65-75 minutes (including baking and cooling)
• Total Time: Approximately 2 hours 30 minutes

Variations

• Crust Options: Use a store-bought pie crust or a gluten-free alternative if preferred.
• Spices: Adjust the spices according to your taste; add a bit more cinnamon or nutmeg if desired.
• Dairy-Free: Substitute coconut milk or almond milk for a dairy-free option.

Storage/Reheating

• Storage: Store leftover pie in the refrigerator for up to 4 days. Cover it with plastic wrap or foil to keep it fresh.
• Reheating: Serve the pie at room temperature or gently reheat it in the oven at 350°F (175°C) for about 10 minutes to warm it through.

10 FAQs

1. Can I make the pie crust ahead of time? Yes, you can prepare the crust in advance. Just keep it wrapped in plastic wrap and refrigerated until you’re ready to use it.
2. Can I use fresh pumpkin instead of canned? Yes, fresh pumpkin can be used. Be sure to cook and puree it before adding it to the filling mixture.
3. What if I don’t have pie weights for blind baking? You can use dried beans or rice as a substitute for pie weights.
4. How can I prevent the crust from getting too brown? Cover the edges of the crust with foil if it starts to brown too quickly during baking.
5. Can I freeze the pumpkin pie? Yes, you can freeze the pie. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw it in the refrigerator before serving.
6. Is there a non-dairy alternative for heavy cream? Yes, you can use coconut cream or a non-dairy milk like almond or soy milk.
7. How do I know when the pie is done? The pie is done when the filling is set but slightly jiggly in the center. It will firm up as it cools.
8. Can I use a different type of sugar? You can use white sugar or a sugar substitute, but it may alter the flavor slightly.
9. What should I do if the filling is too runny? If the filling seems too runny, bake the pie a little longer, or you can add a tablespoon of cornstarch to the filling mixture before baking.
10. Can I add toppings to the pie? Yes, consider adding a crumb topping or pecans for extra texture and flavor.

Conclusion

The Great Pumpkin Pie is a classic fall dessert that combines a rich, spiced pumpkin filling with a buttery, flaky crust. Whether you’re celebrating Thanksgiving or simply enjoying a cozy treat, this pie is sure to impress with its perfect blend of seasonal spices and comforting flavors. Enjoy a slice with whipped cream and a sprinkle of cinnamon for the ultimate autumn dessert experience.

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