Ingredients
Crust
- Butter (cold) - 75 grams / 0.5 cup
- Flour - 120 grams / 1 cup
- Egg yolk - 1
- Pinch of salt
Filling
- Pumpkin puree (from roasted pumpkin) - 420 grams / 2 cups
- Heavy cream (33%) - 160 grams / 0.75 cup
- Honey - 3 tablespoons
- Eggs - 2
- Cinnamon, nutmeg, ginger to taste
Equipment
- Mixing Bowl 🥣
Essential for blending your ingredients smoothly. A heat-resistant, non-slip base bowl is recommended.
- Pastry Blender or Food Processor
These tools help in achieving the perfect crumb consistency for your crust. If you don’t have one, use your fingertips, but work quickly to keep the butter cold.
- Rolling Pin or Hands ✋
Needed to spread the dough evenly. No rolling pin? No worries—use your hands to gently press the dough into the pan.
- Baking Pan
A standard pie pan works perfectly. Ensure it’s greased or use parchment paper for easy removal.
- Measuring Cups & Spoons
Precision is key in baking. Level off measurements for accuracy.
- Oven Thermometer
An optional, but handy tool to ensure your oven is at the correct temperature.
Instructions
Step 1
Crust Preparation
Step 2
Baking the Crust
Step 3
Prepare the Filling
Step 4
Bake the Pie
Servings
Once your pumpkin pie is baked to perfection, you have endless serving options! 🌟 **A dollop of whipped cream** on top is a classic touch that adds a light, creamy contrast to the spicy richness of the pumpkin filling. 🍦 Alternatively, a scoop of vanilla ice cream can take it to another level of indulgence.
If you're more of a minimalist, a light dusting of powdered sugar adds a beautiful touch without overpowering the flavor. 🍂 **For a more festive presentation**, sprinkle some crushed pecans or a drizzle of caramel sauce on top. This can turn your simple pie into a centerpiece dessert. 🎉
Another fun idea is to serve the pie with a **side of warm apple cider** 🍏 or a cup of spiced latte ☕. The warm, spiced drinks pair wonderfully with the fall flavors of the pie, making your serving experience even more memorable.
Variations
For those with dietary restrictions, don’t worry! This pumpkin pie can easily be **adapted to be gluten-free** and **vegan-friendly**! 💚
Gluten-Free Variation 🌾: Replace the regular flour in the crust with a gluten-free all-purpose flour blend. Follow the same steps to create your crumbly mix. Ensure your other ingredients like the baking powder and spices are gluten-free.
Vegan Variation 🌱: Instead of butter, use a vegan butter substitute like coconut oil or a plant-based margarine. For the filling, swap out the heavy cream for full-fat coconut milk. Replace the eggs with either **flaxseed eggs** (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or a commercial egg replacer.
Both variations will still offer a delicious and satisfying pie, allowing everyone to enjoy this fall treat. 🎃
Faq
- Why is my crust crumbly and not coming together?
Ensure your butter is cold enough and properly distributed through the flour. If it's too dry, add a small amount of ice water, 1 tablespoon at a time, until the dough holds together.
- Can I use canned pumpkin puree instead?
Absolutely! Just make sure it's plain pumpkin puree and not pumpkin pie filling, which contains added spices and sugar.
- Can I make the pie crust ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 2 days or freeze it for up to a month. Just ensure it comes back to a workable temperature before rolling out.
- How can I avoid a soggy bottom crust?
Pre-baking (or blind baking) the crust helps prevent a soggy bottom. Additionally, make sure your filling isn’t too watery.
- What spices can I use if I don’t have cinnamon, nutmeg, and ginger?
Feel free to experiment with allspice, cloves, or even pumpkin pie spice. Each of these spices contributes to that cozy, seasonal flavor.
- Why did my filling crack after baking?
Overbaking can lead to cracks in the filling. Keep an eye on your pie and remove it from the oven when the center is set but still slightly jiggly.
