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Pumpkin Pie

Pumpkin Pie


Basic Pie Dough:

. 300gms all-purpose flour

. 60 ml cold vegetable shortening

. 30 gms sugar

. 10 ml apple cider vinegar

. 5 gms salt

. 180 gms cold unsalted butter, cut into small pieces

Pie filling:

. All-purpose flour, for dusting

. 220 gms pumpkin

. 80 ml heavy cream

. 40 gms granulated sugar

. 3 large eggs

. 5gms ground cinnamon

. 2 gms of freshly grated nutmeg

. Few drops of vanilla extract

. 5 gms salt

. Icing sugar, for sprinkling (optional)


. 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 for at least 1 hour or overnight.

. Preheat the oven to 350 degrees F.

. Line the chilled dough with foil and fill it 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, 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 it cool completely.

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