I don’t know if you’re in this habit but tenting your crusts with tin foil for most of the bake drastically cuts down on singed edges. Just fold a long piece of foil in half lengthwise and gently wrap around the crust before baking you can remove halfway through or so and allow the crust to get golden brown just as the center sets.
I Love pumpkin pie with a MASSIVE dollop or whipped cream! How do you eat yours?
A delicious and smooth pumpkin pie with a touch of rum, a hint of orange and all the Fall spices.
- 2 1/2 cups flour plus more for rolling
- 4 tbs granulated sugar
- 1/2 tsp sea salt
- 16 tbs unsalted butter chilled
- 4 tbs ice water
- 2 tsp cinnamon
- 1 tsp all-spice
- 1/2 tsp ginger
- 1 egg for the egg wash
- 1 can pumpkin puree not pie filling
- ½ cup brown sugar Light, packed
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp kosher salt
- 2 tsp grated orange zest
- 3 extra-large eggs lightly beaten
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tbs dark rum such as Mount Gay
- Preheat the oven to 425 degrees.
- In a large bowl, combine flour, sugar and salt. Add in spices. Whisk together. Grate in chilled butter and drizzle in ice cold water. Mix using a fork.
- Roll into a ball. Wrap in plastic and refrigerate for 30 minutes.
- Cut the dough in half, set one half to the side. With a rolling pin, flatten out on a well-floured board, into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all and unfold to fit the pan.
- With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
Roll out the remaining dough to a thickness of approximately 1/4 an inch onto a well-floured board. Press leaf cookie cutter into dough to create cut outs. You can also use a small knife to cut leaf shapes out or make a stencil of card paper to use as a guide if you would like a more uniform set of leaves. Cut 6-8 extra leaves and bake separately so you can arrange them on the center of the pie after baking.
Using an egg wash (one egg beaten with tbsp water), attach leaves to the perimeter of the crust, overlapping to create a wreath look.
Line pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full with the beans and bake the crust for 10 minutes. Remove the beans and paper (save the beans for another time), prick the crust all over, including the sides, with the tines of a fork, and bake for another 5 minutes and remove from oven.
- Reduce the oven temperature to 350 degrees.
- In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum.
- Pour the filling into the baked pie shell.
- Bake for 55 to 65 minutes, until the filling is just set in the middle and knife inserted in the center comes out clean.
Set aside to cool completely.
Place extra leaves on the center of the pie and serve with whipped cream.
How to Make Pumpkin Pie
How to Make Pumpkin Pie
A delicious and smooth pumpkin pie with a touch of rum, a hint of orange and all the Fall spices. Recipe up on the blog!