Pumpkin Pie
Nothing says Holidays like a good ole slice of pumpkin pie! Right? It's a Fall come true dream...From the crisp and flaky texture of the pie crust to the creamy and exquisite filling.
Equipment
- Cheese grater
- 9 inch pie pan
- Kitchen torch
Ingredients
Pie Crust
- ½ cup Unsalted butter chilled
- 1½ cup All purpose flour
- ¼ tsp Sea salt
- 1 tbsp. Vodka chilled
- 1½ tbsp. Granulated sugar
- 4 tbsp. Ice cold water add more if needed
Pie Filling
- 3 Whole eggs room temperature and beaten
- ⅓ cup Granulated sugar
- ½ cup Dark brown sugar
- ¼ cup Unsalted butter melted
- ½ tsp Kosher salt
- 2 tsp Vanilla extract
- 15 oz. Pumpkin puree (1 can)
- 1¼ cup Heavy cream or Condensed milk
- 1 tsp Vanilla bean paste
- 2 tsp Ground cinnamon
- 1 tsp Ground ginger
- ½ tsp Ground nutmeg
- ¼ tsp Ground cloves
- 1 tsp. Pumpkin pie spice extract optional
Instructions
For Pie Dough:
- Place the unsalted butter and all purpose flour in the freezer for a minimum of 30 minutes.
- Add the one tablespoon of chilled vodka into the ice cold water. Stir well.
- In a large bowl whisk together sugar, salt, and all purpose flour.
- Using a cheese grater shred the unsalted butter into the flour mixture. Work it in roughly with your fingers, but don't try to be too thorough. The mixture should appear uneven with a sand-like texture.
- Add 3 tablespoons of ice cold water/vodka and toss to combine.
- Toss additional water if necessary to make a chunky mixture. The pie dough will not easily hold together if squeezed (may appear a bite dry).
- Transfer the dough into plastic wrap. Wrap up the pie dough and create a 1" thick disk. Refrigerate for a minimum of 2 hours or overnight.
Filling & Assembly
- Preheat the oven to 350 degrees F.
- On a lightly floured surface, roll out the pie dough into a 12" circle. Transfer to the pie pan and gently press the dough to fit. Prick the bottom of the dough with a fork. Trim off 1" of any excess pie crust around the edges of the pan. Tuck overhang under the dough and design the crust as desired.
- Freeze the pie dough 10 to 15 minutes. Line the pan with parchment paper and fill with pie weights. Bake for 15-20 minutes or until pie crust appears pale brown. Remove the parchment paper and weights.
- Reduce the heat to 325 degrees F.
- In a large bowl, whisk together the pumpkin puree, beaten eggs, sugar, salt, vanilla extract, heavy cream, vanilla bean paste, pumpkin pie spice extract, ground cloves, ground cinnamon, ground ginger, and ground nutmeg until smooth.
- Pour the pumpkin filling into par-baked pie crust. Baking until the filling appears slightly jiggly in the center approximately 50-60 minutes.
- Transfer the pie dish to a cooling rack. Let the pie cool. Enjoy!
- Optional: Right before serving, sprinkle the pie with 1-2 tbsp. of granulated sugar. Using a kitchen torch, brûlée until the sugar melts and appears dark brown. Enjoy!