Name: Deep Dish Pumpkin Pie Recipe
Prep time: 20 min
Cook time: 65 min
Ingredients: 1 ¼ cups flour; 1 tsp salt; ¼ cup granulated sugar; ⅓ cup vegetable shortening; ½ cup ice water; 15 oz pumpkin puree; 3 pieces eggs; 1 ¼ cups brown sugar; 1 tbsp cornstarch; ¼ tsp ground nutmeg; 1 ½ tsp ground cinnamon; ½ tsp ground ginger; ⅛ tsp ground cloves; ½ tsp salt; 1 cup heavy cream; ¼ cup milk

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There is nothing like a slice of pumpkin pie to wrap up the perfect Thanksgiving dinner. Featuring the flavors of cinnamon, nutmeg, and cloves and the creamy, silky texture of pumpkin, our recipe for Deep Dish Pumpkin Pie is just what your family wants on their Holiday Dinner table.

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Deep Dish Pumpkin Pie Recipe

Pumpkin pie is an annual favorite. Pumpkins really come into their own in the fall, and many people get the grand idea of using a fresh pumpkin to make their own pumpkin puree for the many pumpkin flavored baked goods that are created during the holiday season. If you want to do this, it is pretty easy.

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Prep Time 20 mins

Cook Time 1 hr 5 mins

Cuisine American

Servings

Equipment

Oven
Bowl
Fork
stirrer
Tablespoon
floured rolling pin
Pie Pan
Paper Towel
Mixing bowl

Ingredients

Ingredients for Pie Crust:

1 ¼ cups flour
1 tsp salt
¼ cup granulated sugar
⅓ cup vegetable shortening
½ cup ice water

Ingredients for Pie Filling:

15 oz pumpkin puree
3 pieces eggs
1 ¼ cups brown sugar
1 tbsp cornstarch
¼ tsp ground nutmeg
1 ½ tsp ground cinnamon
½ tsp ground ginger
⅛ tsp ground cloves
½ tsp salt
1 cup heavy cream
¼ cup milk

Instructions

Turn your oven on to preheat to 375 degrees.
Begin by preparing the pie crust. In a medium sized bowl, stir together the flour, salt, and sugar with a fork.
Cut the shortening into tablespoon-sized chunks and add it to the dry ingredients. Use a pastry blender to cut the shortening into the dry ingredients until it resembles cornmeal.
Add about half of the water and stir it gently into the flour mixture.
Slowly add a splash of water at a time, continuing to gently stir until the mixture begins to form a dough. Use your hands to press it all together into a ball.
Put the ball of pie crust dough onto a lightly floured surface and press it into a disk. Use a lightly floured rolling pin and a gentle touch to roll it out into a circle that is about 4 to 6 inches larger than the diameter of your pie pan.
Fold the pie crust into halves and then quarters and position it in the pie pan, centering the wedge before you unfold it. Pinch the rim into a fancy design. Prick it all over with a fork and bake it in the oven for about 10 minutes. You can use pie weights to ensure that the crust does not bubble up during baking.
As the pie crust is baking, you can create the pie filling. Use a paper towel to wipe out the mixing bowl that you used to create the pie crust.
In this bowl, stir together the pumpkin, eggs, and brown sugar. Whisk these well to combine them.
Next, add the cornstarch, cinnamon, nutmeg, ginger, cloves, salt, heavy cream and milk. Whisk very well to make sure that it is fully combined.
Pour the pie filling into the pre-baked crust. Use a pie shield to protect the edges of the crust and bake it for about 55 to 60 minutes. The center will be a bit wobbly, but should not be runny. If it is too soupy, return it to the oven for another 5 to 10 minutes.
Remove the pie shield from the pie about 15 minutes before time is up.
When the pie is fully baked, allow it to cool completely for about 3 hours. Store it in the refrigerator covered with plastic wrap for up to three days. You can serve this pie at room temperature or straight from the refrigerator, cold. Top with whipped cream if you desire when you serve it.

Notes

First, choose the correct kind of pumpkin. Although we all love the beauty of a large Jack O’Lantern type of pumpkin, these squashes do not make the best pumpkin puree. Smaller “pie pumpkins” actually work better.

Take a knife and cut your pie pumpkin in half. Use a large spoon to scrape out the seeds and stringy membranes in the center of the pumpkin and discard them.

Next, line a large baking sheet with aluminum foil and place the pumpkin halves cut side down on the foil. Put the pumpkin in a 350-degree oven and bake it for 45 minutes to an hour.

Remove the pumpkin from the oven. Poke the pumpkin with a fork and make sure it is soft all the way through.

Use a spoon to scoop out the pumpkin flesh from the skin and put it in a bowl. Use a stick blender or an electric mixer to mash the pumpkin flesh, mixing it until it is smooth and free of lumps. You can use this pumpkin puree just as you would any canned pumpkin in any recipe.

Also, this puree freezes very well. You should put 2 cups of it in a freezer bag and press out all of the air before sealing it. Freeze it for up to three months. Thaw it overnight in the fridge before you need it.

One thing you should keep in mind. The taste and texture of “homemade” pumpkin puree isn’t all that different from a can of store-bought pumpkin. If you want to do this just for the fun of making a pumpkin pie from scratch, feel free.

But you are not missing anything if you simply grab a can of premade pumpkin puree at the store.

Keyword pumpkin

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Deep Dish Pumpkin Pie Recipe