Pumpkin Pie

This is the ultimate Pumpkin Pie. I literally butchered this pumpkin. What I mean is – I used fresh pumpkin, cut it, deseed, peeled, cut into smaller pieces, and steamed to make it into pumpkin puree. You might say, why not just buy a can of pumpkin puree? Of course, you can do that, I just want the experience of making delicious pie instead of carving the pumpkin into “Freddy Krueger” looking for Halloween decor.

I had so much fun making this pie, I learned a lot from testing and learning from many mistakes. And now, I can proudly say that my pie crust is THE BEST!

let’s get baking!

for the crust

1 1/2 cups all purpose flour

1 tablespoon granulated sugar

1 stick of butter

3 teaspoons apple cider vinegar

1/4 teaspoon salt

3-4 tablespoons of ice water

for the filling

16 oz. pumpkin, peeled, cut into big chucks, and steamed or buy the canned

3 eggs

1 cup coconut cream or heavy cream

1 teaspoon cinnamon

2 teaspoons pumpkin spice

3/4 cup brown sugar

1/4 teaspoon salt

1 tablespoon cornstarch

INSTRUCTIONS:

In a blender or food processor, combine all filling ingredients. Pulse or blend until smooth and set aside.

instructions

1. Combine water, ice, and apple cider vinegar, set aside. Cut the cold butter into cubes. In a food processor, combine, flour, sugar, and salt. Pulse to combine.

2. Add the butter, run the food processor until the mixture resembles a crumble, with the machine running, add water into the feed tube, 1 tablespoon at a time. The dough will start to come together, but not sticky. The mixture will be crumbly.

3. Place the dough mixture into a bowl, form a ball, and flatten into a disk, then wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.

3. Preheat the oven to 425ºF, grease a 9″ pie dish. Lightly flour the surface and roll out the chilled dough about 12″ diameter. Drape it over the pie dish, trim the excess dough around, start crimping to look like ruffles (see the video).

4. Prick the bottom of the pie crust with a fork, refrigerate for 30 minutes. Then, taking the crust out of the fridge, line it with parchment paper. Place uncooked rice or dried beans or any pie weights, bake for 10 minutes.

5. After par-baking or blind baking, remove the parchment paper or pie weights. Brush the crust with egg wash and bake it again for 5-10 minutes or until slightly golden.

6. After removing the pie crust from the oven, reduce the heat to 350ºF. Pour 2 to 2 1/2 cups of the filling into the pie crust. Bake for 50-60 minutes or until not jiggly anymore.

Note: if you don’t want to go through the trouble of making the pie dough, you can certainly use a store-bought pie crust.

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