Perfect Pumpkin Pie

Perfect Pumpkin Pie takes about 5 hours from beginning to end. This recipe makes 10 servings with 352 calories, 5g of protein, and 20g of fat each. For 79 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It is brought to you by Cooking Classy. A mixture of egg white, ground cinnamon, sour cream, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a cheap side dish for Thanksgiving. 23 people found this recipe to be flavorful and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is rather bad. Try Perfect Pumpkin Pie, Perfect Pumpkin Pie, and Perfect Pumpkin Pie for similar recipes.

Servings: 10

Preparation duration: 45 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large mixing bowl whisk together flour, sugar and salt. Add in butter and cut it into flour using a pastry blender until it's becomes evenly distributed and there's larger pea size clumps scattered throughout.Drizzle in ice water 1 Tbsp at a time and toss with a rubber spatula after each addition until it comes together in larger clumps and mixture will hold when pressed together.Gather the dough into a ball then pat and press into a 6-inch disk. Wrap with plastic wrap and chill 1 - 2 hours.Roll dough out on a well floured surface to about a 13-inch round. Transfer to a 9-inch pie plate that's 2-inches deep (I used this one HERE). Fold about 1/4-inch of the outer edge underneath and create a small flute design.Chill 30 minutes meanwhile preheat oven to 425 degrees.Place a sheet of heavy duty foil or crinkled then flattened out parchment paper over crust then fill with dry beans or pie weights. Bake 10 minutes.Remove beans and foil and continue to bake 5 - 8 minutes until crust appears slightly dry.Remove from oven and immediately brush crust all over with a thin layer of egg white, set aside. Reduce oven temperature to 350 degrees.In a mixing bowl whisk together brown sugar, granulated sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves while breaking up clumps of brown sugar with fingertips.Add in eggs and egg yolks and whisk until well blended. Mix in pumpkin and vanilla.Then whisk in heavy cream, milk and sour cream until combined.Pour filling into pie crust. Tent crust edges loosely with a ring made of foil while leaving room for pie filling to expand slightly.Bake in 350 degree oven for 55 - 70 minutes until edges are nearly set but center still jiggles slightly.Cool on a wire rack at least 2 hours before serving (I do prefer it cold, if you want it chilled through chill 3 hours after room temperature cooling). Store in refrigerator. Serve with sweetened whipped cream.Recipe source: Cooking Classy

 

Step by step:

1. In a large mixing bowl whisk together flour, sugar and salt.

2. Add in butter and cut it into flour using a pastry blender until it's becomes evenly distributed and there's larger pea size clumps scattered throughout.

3. Drizzle in ice water 1 Tbsp at a time and toss with a rubber spatula after each addition until it comes together in larger clumps and mixture will hold when pressed together.Gather the dough into a ball then pat and press into a 6-inch disk. Wrap with plastic wrap and chill 1 - 2 hours.

4. Roll dough out on a well floured surface to about a 13-inch round.

5. Transfer to a 9-inch pie plate that's 2-inches deep (I used this one HERE). Fold about 1/4-inch of the outer edge underneath and create a small flute design.Chill 30 minutes meanwhile preheat oven to 425 degrees.

6. Place a sheet of heavy duty foil or crinkled then flattened out parchment paper over crust then fill with dry beans or pie weights.

7. Bake 10 minutes.

8. Remove beans and foil and continue to bake 5 - 8 minutes until crust appears slightly dry.

9. Remove from oven and immediately brush crust all over with a thin layer of egg white, set aside. Reduce oven temperature to 350 degrees.In a mixing bowl whisk together brown sugar, granulated sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves while breaking up clumps of brown sugar with fingertips.

10. Add in eggs and egg yolks and whisk until well blended.

11. Mix in pumpkin and vanilla.Then whisk in heavy cream, milk and sour cream until combined.

12. Pour filling into pie crust. Tent crust edges loosely with a ring made of foil while leaving room for pie filling to expand slightly.

13. Bake in 350 degree oven for 55 - 70 minutes until edges are nearly set but center still jiggles slightly.Cool on a wire rack at least 2 hours before serving (I do prefer it cold, if you want it chilled through chill 3 hours after room temperature cooling). Store in refrigerator.

14. Serve with sweetened whipped cream.Recipe source: Cooking Classy

Nutrition Information:

covered percent of daily need

 

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