Pumpkin Pie From Scratch: Recipe Iseasy Recipe

Pumpkin Pie Made from Scratch: Inspired by Recipe Iseasy | Nancy Fuller

Level: Simple

Yield: Makes 8 slices

Nutrition Facts (per serving | 1 of 8): Calories: 605 Total Fat: 34g Saturated Fat: 16g Carbohydrates: 66g Fiber: 2g Sugar: 35g Protein: 11g Cholesterol: 144mg Sodium: 174mg

Total Time: 3 hours 35 minutes (includes chilling and cooling)

Hands-On / Active Time: 35 minutes

Ingredients

• Pumpkin: 1 medium "sugar" pumpkin (about 3 pounds)
• Canola oil (for brushing pumpkin)

Simple Pie Crust

• 2 cups all-purpose flour, plus more for dusting
• 1/4 teaspoon salt
• 2/3 cup (about 11 tbsp) unsalted butter, chilled and cut into 1/2-inch cubes
• Cold water, 45 tablespoons (to moisten dough)

Filling

• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup heavy cream
• 2 tablespoons cornstarch
• 2 tablespoons molasses
• 2 tablespoons canola oil
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 3 large eggs
• Salt, to taste

Directions

• Preheat oven to 375F.
• Prepare the pumpkin: Remove the stem, scoop out seeds and discard them. Cut pumpkin in half, place cut-side down on a foil-lined rimmed baking sheet, and lightly brush the exterior with canola oil. Roast until fork-tender, about 1 hour, then cool.
• Make the crust: In a large bowl, stir together flour and salt. Cut in cold butter with a fork until the mixture is crumbly. Add just enough cold water (45 tablespoons) to moisten and form a dough. Divide in half and shape each into a disk; wrap one disk and refrigerate for another use.
• On a floured surface, roll the remaining dough into a 12-inch circle and transfer to a 9-inch glass pie plate. Fold excess dough under, shape the edges, and prick the bottom all over with a fork. Chill in the refrigerator for about 15 minutes.
• Line the chilled crust with foil and fill with pie weights or dried beans. Bake until the sides just begin to set, about 12 minutes. Remove foil and weights, then lower oven temperature to 350F.
• Make the filling: Scoop the roasted pumpkin flesh and puree in a food processor until smooth (about 4 cups). Add sweetened condensed milk, heavy cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt, and eggs. Blend until smooth and combined.
• Pour the filling into the prepared crust and bake at 350F until the center is set, about 1 hour. Transfer to a cooling rack and let rest for 30 minutes. Serve at room temperature or refrigerate to chill.

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