THE BEST PUMPKIN PIE RECIPE - FOOD NETWORK
We take recipe titles pretty seriously around here, so when we say that this is The Best Pumpkin Pie, we mean it. The homemade pumpkin pie spice, flaky pie crust (butter and shortening!) and custardy filling make each bite the perfect taste of Thanksgiving. This tried-and-true recipe is everything you want from a classic pumpkin pie.
Provided by Food Network Kitchen
Categories dessert
Total Time 2 hours 45 minutes
Prep Time 1 hours 5 minutes
Cook Time 1 hours 40 minutes
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.
- Preheat the oven to 350 degrees F.
- Line the chilled dough with foil and fill with pie weights or dried beans. Transfer to the oven and bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
- Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, the cinnamon, nutmeg, vanilla and salt (do not overmix). Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar. Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely.
- Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
- Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months.
PUMPKIN PIE SPICE PIE CRUST RECIPE - TABLESPOON.COM
For when you just can’t get enough pumpkin in your pumpkin pie.
Provided by Buns In My Oven
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Yield 1
Number Of Ingredients 16
Steps:
- Preheat oven to 425° F. To make pie crust, add flour, cinnamon, ginger, sugar, salt and cloves to bowl of a food processor fitted with dough blade. Pulse to combine.
- Cut cold butter into cubes and add to food processor. Pulse until mixture has pea-sized clumps of butter throughout.
- Pour 4 tablespoons cold water over mixture and pulse until dough begins to come together. Be careful not to overmix at this point. Dump dough onto a clean, floured work surface.
- Gather mixture into a ball. Drizzle with more cold water if needed, being careful to add just enough water to make a shaggy dough. Pat into a disc and roll into a 12-inch circle. Transfer dough to a 9-inch pie plate.
- To make the filling, whisk together the sugar, cinnamon, salt, ginger and cloves in a small bowl.
- In a large bowl, whisk together the eggs and pumpkin. Stir in the sugar spice mixture. Gradually stir in the evaporated milk until fully combined.
- Pour filling into prepared pie crust. Bake at 425° F for 15 minutes.
- Reduce heat to 375° F and continue baking for 45 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours before serving.
Nutrition Facts : ServingSize 1 Serving
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