thepioneerwoman5.0
Pumpkin Pie
Every Thanksgiving dessert spread needs a homemade pumpkin pie! This classic dessert recipe results in a creamy filling and perfectly crisp crust.
👥 8 Servings⏱️ Prep & Cook: 2h 50m⏳ Prep: 30 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●baking sheet
📝 Preparation Steps
1
For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for ⏱️ 60 minutes (or freezer for ⏱️ 30 minutes).
2
Preheat the oven to 400˚F. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans.
3
Bake the pie crust until the edges look dry and it just begins to take on a bit of color, 13 to ⏱️ 15 minutes. Remove the crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool.) Return the crust to the oven and bake just until the bottom of the crust appears dry, 4 to ⏱️ 6 minutes. Reduce the oven temperature to 350°F.
4
For the filling: In a medium bowl, whisk together the pumpkin, cream, and sugars. Whisk in the pumpkin pie spice, vanilla, salt, eggs, and egg yolk until thoroughly combined.
5
Pour the filling into the pie crust and place on a baking sheet. Bake until it is set around the edges and the center jiggles just slightly, 55 to ⏱️ 60 minutes. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate.
Whipped cream, to serve
Nutrition Facts
calories
374 Calories
fat Content
23 g
fiber Content
2 g
sugar Content
22 g
sodium Content
269 mg
protein Content
4 g
trans Fat Content
0 g
cholesterol Content
111 mg
carbohydrate Content
38 g
saturated Fat Content
12 g
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