Easy Pumpkin Pie
This delicious pumpkin pie recipe features a spiced filling with a flaky pastry crust that is sure to be a hit at your next gathering. Enjoy the warm flavors of cinnamon, ginger, and allspice melded with creamy pumpkin puree and topped with a dollop of whipped cream. This classic dessert is perfect for autumn or any time of year.
— Constant Cookbook
Ingredients
- 1 flaky pastry dough disk (see related recipe at left), at cool room temperature
- 3 eggs
- 3/4 cup firmly packed light brown sugar
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground allspice
- 1/2 tsp. salt
- 1 can (15 oz.) pumpkin puree
- 1 1/2 cups half-and-half or milk
- Whipped cream for serving (optional)
Instructions
- <b>Partially bake the pastry shell</b>
- Preheat an oven to 425&#176;F.
- On a lightly floured surface, roll out the dough disk into a 12-inch round. Fold the dough round in half and transfer to a 9-inch pie dish. Unfold the round and ease it into the dish, patting it firmly into the bottom and up the sides. Trim the edges to form a 1-inch overhang. Fold the overhang under itself and pinch to create a high edge on the rim of the dish. Using a fork, prick the bottom of the dough a few times. Freeze for 5 minutes.
- Bake the pastry shell until lightly golden, about 10 minutes. Transfer to a wire rack and let cool completely. Reduce the oven temperature to 375&#176;F.
- <b>Prepare the filling</b>
- In a large bowl, whisk the eggs until blended. Add the sugar, cinnamon, ginger, allspice and salt and mix well. Mix in the pumpkin puree and half-and-half until well blended. Pour into the partially baked pastry shell.
- <b>Bake the pie</b>
- Bake until the filling is set and the crust is golden brown, 35 to 40 minutes. Transfer to a wire rack and let cool briefly. Cut the pie into wedges, top each serving with a dollop of whipped cream and serve. Makes one 9-inch pie.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
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