This fool proof crust recipe + easy filling using Using 100% pure pumpkin puree makes an easily achievable creamy and velvety pie that will make you forget about the one from Costco for 9.99.
First things first, you have to master the pie dough, or Pate Brisse. This is a classic pie short crust you can use for any pie; it can be made in advance, kept chilled in the fridge or frozen in disc until needed. A lot of recipes call for using a food processor, which you can, but I hate cleaning my food processor and we store it high up and I am a short person so I opt for making the dough by hand in a large mixing bowl instead. The key is to have everything very cold, work fast, and don’t overwork the dough. Equally important is the dough needs to rest and chill. Let the dough rest in the fridge wrapped in plastic wrap for at least 30 minutes. Let the dough chill again in the fridge after it has been shaped and crimped (this step is extremely important in maintaining the shape of your crust).
After your dough has properly chilled, add the filling (that is so easy to make you could literally make it in your sleep, bake, and cool. You are on your way to impressing all your friends, family, and even you frenemies.
This recipe is just barely adapted from Joy of Banking. I opted out of adding the gingersnap pecan layer for a more classic pie, and chilled my crimped crust closer to an hour.
- Pate Brisee (Short Crust Pastry):
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon white sugar
- ½ cup unsalted butter, chilled very cold, and cut into 1 inch pieces
- ⅛ to ¼ cup ice water
- 3 large eggs
- 1 - 15 ounce can 100% pure pumpkin
- ½ cup heavy whipping cream
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- In a large mixing bowl or food processor, add flour, salt, and sugar. Add cut butter pieces and pulse until dough resembles a coarse crumble, or use your fingers and break up the butter until this is achieved
- Slowly add ice cold water until dough starts to come together (when it sticks together when pinched)
- Turn dough out onto a sheet of plastic wrap, flatten into a disc.Tightly wrap in plastic wrap, refrigerate for 30 minutes
- After the dough has chilled, turn dough out onto a floured working surface. Roll the dough out with a rolling pin into a circle large enough to go over your pan with a little over hang (about 13 inches). Using the rolling pin, roll the dough around the pin, and transfer the dough onto a 9 inch pie tin. Tuck the overhand underneath itself, and crimp using fingers.
- Refrigerate the pastry for 40 minutes - 1 hour. While dough is chilling, prep your filling.
- Preheat oven to 375.
- In a large mixing bowl, add eggs, pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, cloves, and salt. Whisk to combine. Pour the pumpkin mixture into the chilled pie crust and place on a baking sheet to catch any spills. Bake for 45-55 minutes - or until filling is set.
- Cool on a cooling rack and eat at room temperature or chilled.
- Keep left overs (if you have any) in the refrigerator for up to 4 days.
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