HOLIDAY PUMPKIN PIE
YIELD: 2 pies | PREP TIME: 15 minutes | COOK TIME: 55 minutes | COOLING TIME: 3 hours | TOTAL TIME: 4 hours & 10 minutes
Ingredients:
PIE CRUST
I use this recipe from Sally's Baking Addiction. Recipe makes 2 pie crusts. If you want to make leaf cut-outs for the edges like I did above, then make 2 recipes of pie crust. Or you can use store-bought pie dough and buy enough dough for 4 pies.
FILLING
3 eggs
1 15-oz can pumpkin puree
1 15-oz can pumpkin puree
1 ¼ cups dark brown sugar
1½ teaspoons vanilla extract
1 tablespoon cornstarch
½ teaspoon salt
1 ½ teaspoons ground cinnamon
2 teaspoons pumpkin pie spice (a combination of equal parts cinnamon, ginger, nutmeg, & cloves: or buy here)
1 cup heavy cream
¼ cup half-and-half, or milk
EGG WASH
1 egg
1 tablespoon milk
1½ teaspoons vanilla extract
1 tablespoon cornstarch
½ teaspoon salt
1 ½ teaspoons ground cinnamon
2 teaspoons pumpkin pie spice (a combination of equal parts cinnamon, ginger, nutmeg, & cloves: or buy here)
1 cup heavy cream
¼ cup half-and-half, or milk
EGG WASH
1 egg
1 tablespoon milk
Directions:
Prepare the pie filling. In a medium-sized mixing bowl, whisk the pumpkin, eggs, brown sugar, and vanilla extract until smooth. Add the corn starch, salt, cinnamon, pumpkin pie spice, cream, and half-and half. Whisk vigorously until filling is very smooth. Filling should resemble a thinner cake batter.
Preheat oven to 375 degrees F.
Note: This pie filling recipe makes enough filling for 2 pies. These instructions are adapted to one pie, so repeat instructions for the second pie.
Place one disk of rolled pie dough, either store-bought or homemade, into a 9-inch pie dish (I use this pie dish). Tuck the overhang and crimp the edges with your fingers. Make the egg wash and brush the edges with the egg wash. Pre-bake the pie crust for 10 minutes.
Pour the pie filling into the pre-baked pie crust, but be sure to only fill about 3/4 of the way up since the filling expands in the oven while baking. Bake the pie for about 55 minutes until pie is set and filling does not wobble when you move it. After the pie has baked for 25 minutes, cover the crust edges with aluminum foil to avoid the crusts from browning.
While the pie is baking, cut out leafs from one disk of rolled pie dough. Place leaf cut-outs onto a baking sheet lined with parchment paper. Brush leafs with egg wash and bake until slightly golden, but not brown. Keep a close eye, as this only takes about 5-10 minutes.
Once the pie is done baking, transfer pie to a wire rack and allow the pie to cool completely, about 3 hours. Once the pie has cooled, take your leaf cut-outs and line the edges.
Refrigerate for up to three days in advance of serving, or serve right away.
Note: This pie filling recipe makes enough filling for 2 pies. These instructions are adapted to one pie, so repeat instructions for the second pie.
Place one disk of rolled pie dough, either store-bought or homemade, into a 9-inch pie dish (I use this pie dish). Tuck the overhang and crimp the edges with your fingers. Make the egg wash and brush the edges with the egg wash. Pre-bake the pie crust for 10 minutes.
Pour the pie filling into the pre-baked pie crust, but be sure to only fill about 3/4 of the way up since the filling expands in the oven while baking. Bake the pie for about 55 minutes until pie is set and filling does not wobble when you move it. After the pie has baked for 25 minutes, cover the crust edges with aluminum foil to avoid the crusts from browning.
While the pie is baking, cut out leafs from one disk of rolled pie dough. Place leaf cut-outs onto a baking sheet lined with parchment paper. Brush leafs with egg wash and bake until slightly golden, but not brown. Keep a close eye, as this only takes about 5-10 minutes.
Once the pie is done baking, transfer pie to a wire rack and allow the pie to cool completely, about 3 hours. Once the pie has cooled, take your leaf cut-outs and line the edges.
Refrigerate for up to three days in advance of serving, or serve right away.
Recipe adapted from Sally's Baking Addiction.
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