Pumpkin Pie
Ingredients
The crust
-
1
disk
Actually Perfect Pie Crust
-
⅓
cup
sugar
-
1
tsp
ground cinnamon
-
¾
tsp
Diamond Crystal kosher salt
-
½
tsp
Morton kosher salt
-
½
tsp
ground ginger
-
¼
tsp
ground cloves
-
¼
tsp
ground nutmeg
-
1
large
egg (beaten for brushing)
The filling
-
2
large
eggs
-
1
large
egg yolk
-
2
cups
unsweetened pumpkin purée
-
⅔
cup
sweetened condensed milk
-
⅓
cup
heavy cream
-
2
Tbsp
maple syrup
-
2
tsp
vanilla extract
-
Whipped cream
for serving
Instructions
- Preheat the oven to 425°F and roll out the pie crust, then transfer it to a pie dish and chill.
- Line the crust with parchment and fill with weights, baking until the edges are dry and lightly browned.
- Reduce the oven temperature to 350°F, brush the crust with beaten egg, and bake until set.
- In a bowl, whisk together sugar, spices, eggs, pumpkin purée, sweetened condensed milk, heavy cream, maple syrup, and vanilla until smooth.
- Pour the filling into the cooled crust and bake at 325°F until the edges are set but the center wobbles.
- Cool the pie for at least 3 hours before slicing and serve with whipped cream.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
80mg
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