Pumpkin Pie
a perfect medley of spices (Sally’s Baking Addiction’s recipe)Out of all thanksgiving pies, which one is your favorite? I gotta say that pumpkin pie is mine. I always need to go grab a slice whenever I see one! Haha. I’ve been using Sally’s Baking Addiction’s recipe for a while now! The cracks of pepper add such a nice subtle depth of flavor. The only thing though is that I always have leftover batter. But that’s ok because I just make mini pumpkin pies in a muffin tin! :D
I might have slightly overcooked my pumpkin pie here. I’m always so worried about it not being completely cooked! haha. I do the jiggle test to see if the center is not watery. I tried poking it with a knife but found that it always makes gaping holes after the pie cooks down. Any pointers?
Ingredients
makes TWO pies
I used Sally’s Baking Addiction’s recipe found here: https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe/
2 pie dough
500 grams brown sugar
2 tablespoons corn starch
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon fresh cracked black pepper
6 large eggs
2 15-ounce cans pumpkin puree
480 milliliters heavy cream
120 milliliters milk
Directions
Place 500 g brown sugar, 1 tbs corn starch, 1 tsp salt, 3 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, and 1/8 freshly ground black pepper in a bowl and mix them together. Then add 2 15-oz cans of pumpkin puree and 6 large eggs to the sugar mixture and mix it all together. Add 480 ml heavy cream and 120 ml milk and mix it all together. Set aside. You can also do this step the day before and store it in the fridge. The flavors will intensify.
Roll out both of your pie doughs and place them in your pie pans crimping the edges. I prefer to chill them for around 15 minutes at this point. Take them out of the refrigerator and prick the bottom and sides of the pie dough with a fork. Then add your pie weights with parchment paper and bake your pie crusts for 10 minutes in a 375 degrees F oven. Remove the pie weights and prick the bottom of the pie crust one more time. Bake for 7-8 more minutes uncovered so that they’re par baked.
Get your filling and carefully ladle them into the par baked hot pie crusts. You want to fill them around 3/4 of the way, not completely to the top.
Bake for 55-60 minutes until the center is almost set. Transfer to a wire rack and cool completely.
Serve at room temperature or store in the refrigerator to eat cold (I prefer it cold). Enjoy!
Would you make your own pumpkin puree from scratch?
