kealiciousbakery Welcome to Kealicious Bakery! With the arrival of fall, there’s nothing more comforting than a slice of classic pumpkin pie. This timeless dessert is a must-have for Thanksgiving dinners and cozy autumn gatherings. With its creamy filling and perfectly spiced flavor, it’s sure to be a hit. Let’s get baking!
Creating a perfect pie crust is an essential skill for any baker. The crust is the foundation of your pie, providing a flaky, buttery base that complements the creamy pumpkin filling.
Tips for a Perfect Pie Crust:
- Keep Everything Cold: Ensure your butter and water are cold. This prevents the butter from melting too soon and helps achieve a flaky texture.
- Don’t Overwork the Dough: Mix until the ingredients just come together. Overmixing can lead to a tough crust.
- Chill the Dough: After mixing, chill the dough for at least 30 minutes before rolling it out. This helps relax the gluten and makes the dough easier to handle.
Pumpkin Pie Filling
The filling is where the magic happens. Smooth, creamy, and perfectly spiced, a good pumpkin pie filling is a delicate balance of flavors and textures.
Tips for Perfect Pumpkin Pie:
- Use Pure Pumpkin Puree: Whether canned or homemade, ensure it’s pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
- Don’t Overbake: Pumpkin pie should have a slight jiggle in the center when you remove it from the oven. It will continue to set as it cools.
- Spices: Adjust the spices to your taste. The combination of cinnamon, ginger, nutmeg, and optional cloves provides a warm, balanced flavor that complements the pumpkin perfectly.
Homemade Pumpkin Puree: Making your own pumpkin puree is easy. Simply roast a halved, seeded sugar pumpkin at 375°F until tender, scoop out the flesh, and puree it in a food processor. It can be stored in the fridge or frozen for later use.
If you have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you’d like.
FAQ
Q: Can I use fresh pumpkin instead of canned? A: Yes, you can use fresh pumpkin puree. Just make sure it’s well-cooked and pureed until smooth.
Q: Can I make this pie ahead of time? A: Absolutely! Pumpkin pie can be made a day in advance and stored in the refrigerator. Just bring it to room temperature before serving.
Q: Can I freeze pumpkin pie? A: Yes, you can freeze pumpkin pie. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Q: How do I know when the pie is done? A: The pie is done when the filling is set and a knife inserted into the center comes out clean. The center may still be slightly jiggly, but it will firm up as it cools.
Q: Can I use a store-bought pie crust? A: Yes, a store-bought crust can be used to save time. Just follow the package instructions for pre-baking if necessary.
I hope you enjoy baking and eating this classic Pumpkin Pie as much as I do. Happy baking!
Ingredients
Pie Crust
- 190 g butter cold
- 240 g brown sugar
- 30 g molasses optional
- 5 g water cold
- 350 g all-purpose flour
- 2 g ground ginger
- 2 g baking soda
- 2 g cinnamon powder
- 2 g salt
- pinch of cloves optional
Pumpkin Pie Filling
- 400 g pumpkin puree
- 75 brown sugar
- 2 eggs
- 20 g all-purpose
- 3 g cinnamon powder
- 3 g ground ginger
- pinch of nutmeg
- pinch of salt
- 4 g vanilla extract
- 150 g cream
Instructions
Pie Crust
- Mix Flour, sugar, salt, Ground ginger, baking soda, cinnamon and ground clove (optional).
- Add Cubed cold butter until the largest pieces of butter are about the size of large peas
- Add cold water and mix until the dough just barely begins to hold together. Put the dough in freezer for at least 20 minutes.
- Line pie crust in your pie pan 9×2-inch with beans/ kitchen weight and parchment paper. Bake at 350℉ for 10min or until light brown
Pumpkin Pie Filling
- Whisk the pumpkin, 2 eggs, vanilla extract and brown sugar together until combined. Add the all-purpose flour, salt, cinnamon, ginger, nutmeg, cloves, and heavy cream. Vigorously whisk until everything is combined.
Assembling
- Pour pumpkin pie filling into the warm crust. Only fill the crust about 3/4 of the way up. Bake the pie until the center is almost set, about 50-60 minutes give or take. A small part of the center will be wobbly—that’s ok.
- Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before garnishing and serving.
- Serve pie with whipped cream if desired.
Notes
- Chill the Dough: Chilling the dough helps prevent shrinking during baking.
- Use Cold Butter: Cold butter is key to a flaky crust.
- Cover the Crust Edges: Covering the crust edges with foil helps prevent them from burning while the filling cooks.
Troubleshooting Steps
- Crust is Soggy: Ensure the filling is not too watery and bake the pie on the lower oven rack.
- Cracks in Filling: Over-baking can cause cracks. Check for doneness a few minutes before the suggested time.
- Burning Crust: Always cover the crust edges with foil if they start to brown too quickly.
