Pumpkin Pie Recipe
There is nothing better to complete your Thanksgiving meal than a slice of pumpkin pie. This recipe brings a luscious combination of rich pumpkin, cinnamon aroma, and creamy whipped cream topping. As easy (and healthy) as pie!
Prep Time30 mins
Cook Time45 mins
Inactive time2 hrs
Total Time3 hrs 15 mins
For the pie crust
- 1 ½ cup flour
- ½ tsp Kosher salt
- ½ tsp sugar
- ½ cup cold unsalted butter diced
- 4-5 tbsp ice water
For the pumpkin pie filling
- 2 eggs
- 2 egg yolks
- ¼ cup pure maple syrup
- 1 ¾ cup pumpkin puree
- ½ cup heavy cream
- ½ tsp cinnamon
- ½ tsp cloves
- ½ tsp ginger
- ¼ tsp nutmeg
In a bowl, whisk flour, sugar, salt, and butter. Then add ice water, one tablespoon at a time and gently mix them until well combined. Make sure that the dough doesn’t become too sticky.
Shape the dough into a disc and wrap it in plastic wrap. Keep it in the refrigerator for at least 30 minutes before rolling.
Take the dough out of the refrigerator and let it sit for 5 minutes. Roll the dough out in a circle large enough to cover your air plate. If necessary, add a little flour underneath the dough to prevent it from sticking. Roll it in the pie dish and gently press the dough down, so it lines the bottom and sides of the pie dish.
Put the pie crust into the refrigerator again. Preheat oven to 425 degrees F.
Prepare pie filling
In a large bowl, combine pumpkin puree, eggs, egg yolks, and syrup. Whisk them until everything is well combined. Then add heavy cream, ginger, nutmeg, cloves, and cinnamon. Vigorously whisk until all the ingredients blend.
Pour the pumpkin pie filling into the pie crust.
Bake the pie at 425 degrees F for 15 minutes. Then lower the temperature to 350 degrees F and bake for 25-30 minutes.
Remove the pie from the oven and let it cool completely.
Optional: serve with heavy cream, whipped aquafaba, or ice cream.
- One important thing when making the pie crust is to make sure that your butter and water are cold. Using cold butter minimizes its absorption into flour, which helps develop the structure and gluten formation. Ice water helps to prevent the butter from melting. That’s why you should take butter straight from the refrigerator and add it to the flour mixture. The result should be a beautiful crust with flaky layers and a better butter flavor.
- Pumpkin pie contains eggs and heavy cream, which are high in protein and moisture content. This is a perfect place for harmful bacteria to grow rapidly, even at room temperature. To protect your pie from becoming unsafe to eat, store it in the refrigerator after cooling at room temperature.
- Pumpkin pie can be frozen and safely stored up to a month.
Serving: 16serving | Calories: 2528kcal | Carbohydrates: 241g | Protein: 44g | Fat: 157g | Saturated Fat: 93g | Cholesterol: 1125mg | Sodium: 1400mg | Potassium: 1515mg | Fiber: 18g | Sugar: 66g | Vitamin A: 72306IU | Vitamin C: 18mg | Calcium: 441mg | Iron: 17mg