THE ULTIMATE PUMPKIN PIE
Pumpkin pie was introduced to the holiday table at the Pilgrim's second Thanksgiving in 1623. Decorate this American classic with some whipped cream, or serve the cream alongside. See how to make your pie perfect with our streaming video demonstration.
Categories Food Processor Dessert Bake Freeze/Chill Thanksgiving Kid-Friendly Apricot Pumpkin Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 17
Steps:
- For crust:
- Preheat oven to 350°F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.
- Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.
- Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.
- Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
- For filling:
- Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
- Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
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Ama Gina
[email protected]This recipe is a fail. The crust was soggy and the filling was too runny. I followed the instructions exactly, but something went wrong.
GideonWillDoIt
[email protected]I'm not a big fan of pumpkin pie, but this recipe changed my mind. The pie was creamy and flavorful, with a perfect balance of spices. I will definitely be making this pie again.
Anish Bista
[email protected]This recipe was easy to follow and the pie turned out great! I will definitely be making it again.
Rohit Dahal
[email protected]This recipe is a great starting point for a delicious pumpkin pie. I made a few changes, such as adding more spices to the filling and using a different type of crust. The pie turned out great and I will definitely be making it again.
Sm Tushar Bafary
[email protected]This pie was amazing! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this pie again.
Marjorie Maldonado
[email protected]I was disappointed with this recipe. The crust was too thick and the filling was bland. I won't be making this pie again.
neliskaa_
[email protected]This recipe is a keeper! It's easy to make and the pie always turns out perfectly. I've made it several times for potlucks and parties and it's always a hit.
Anokye Solomon
[email protected]The pumpkin pie was delicious! I made it for Thanksgiving dinner and everyone loved it. The only change I made was to add a bit more sugar to the filling. I will definitely be making this pie again.
Bello Saheed
[email protected]This recipe was a disaster! The crust was tough and the filling was runny. I followed the instructions exactly, but something went wrong. I won't be trying this recipe again.
Emmanuel Solomon
[email protected]I've tried many pumpkin pie recipes over the years, but this one is by far the best. The instructions were easy to follow and the pie turned out beautifully. It was a hit with my family and friends.
Boshra Adwan
[email protected]This pumpkin pie recipe is a winner! The crust was flaky and buttery, and the filling was perfectly smooth and creamy. I loved the hint of spice from the cinnamon and nutmeg. It was the perfect fall dessert.