The Best Pumpkin Pie Recipe

READY IN: 1hr 10minsYIELD: 10 slices

INGREDIENTS

  • 3largeeggs
  • 15ouncespumpkin puree or 2 cupsfresh pumpkin puree
  • 1cupheavy cream or 1 cuphalf-and-half
  • 1teaspoonvanilla extract
  • 34 cuplight brown sugar
  • 12 teaspoonsea salt
  • 2teaspoonsground cinnamon
  • 2teaspoonspumpkin pie spice
  • 1 14 cupsall-purpose flour
  • 12 teaspoonsea salt
  • 1tablespoongranulated sugar
  • 12 cupsalted butter (chilled and cut into 1 inch pieces)
  • 14 cup ice cold water
  • NUTRITION INFO

    Serving Size: 1 (134) g

    Servings Per Recipe:10

    Calories: 324.2

    Calories from Fat 177 g 55 %

    Total Fat 19.7 g 30 %

    Saturated Fat 11.8 g 59 %

    Cholesterol 112.8 mg 37 %

    Sodium 349.8 mg 14 %

    Total Carbohydrate33.6 g 11 %

    Dietary Fiber 1 g 3 %

    Sugars 18.1 g 72 %

    Protein 4.6 g 9 %

    DIRECTIONS

  • Make the pie crust:
  • Place the flour, salt, and sugar in a food processor fitted with an S blade and pulse to combine.
  • Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick togehter, and holds together when pinched.
  • Remove dough from processor (will be crumbly), and form into a ball.
  • Wrap in plastic wrap and refrigerate for at least 15 minutes or overnight.
  • Make the filling:
  • In a large bowl beat the eggs.Whisk in the pumpkin, cream, and vanilla extract until combined.
  • Add sugar, salt, cinnamon, and pumpkin pie spice and mix until completely combined.
  • Preheat oven to 425.
  • Lightly grease a pie plate and set aside.
  • Roll out your pie dough onto a well-floured surface to fir the size of your pie plate.Carefully transfer the dough to the pie plate and cover the crust with a pastrly shield.
  • Bake for 15 minutes at 425 degrees.
  • Reduce the temperature to 350 and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.It may be a bit wobbly still, but it will all firm up as it cools.
  • Allow the pie to cool on a wire rack for 2 hours.Serve or refrigerate until ready to serve.
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