It’s that time of year again! Personally, I prefer the real thing to pumpkin spice this. That said, this recipe is NOT your STANDARD canned pumpkin — in a graham cracker crust — kind of pie. This one is way more DELICIOUS!
Steps To Make This Pie
You can attach the leaves with a bit of water or an egg wash.
If you’ve tried this pie then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Ingredients
INGREDIENTS:
For the Pie Crust:
- 12 tbs 1 1/2 sticks very cold unsalted butter
- 3 cups all-purpose flour
- 1 tbs sugar
- 1 tsp kosher salt
- 1/3 cup very cold vegetable shortening or use 1/3 cup more butter
- 1/2 cup ice water: you will use less.
For the Filling:
- 1 15-ounce can pumpkin puree (not pie filling)
- ½ cup light brown sugar lightly 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
Instructions
INSTRUCTIONS:
For the Pie Crust:
- Preheat the oven to 425 degrees.
- Cut the butter in 1/2 inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening.
- You can pulse the food processor until you get pea-sized clumps or you can you by hand with a fork. I went old school because I wanted to dump it out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece 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. I made some simple leaves to decorate the pie as well.
- Line an 11-inch 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.
- Reduce the oven temperature to 350 degrees.
For the Filling:
- 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 as side to cool completely.
- Serve with the rum whipped cream.
Nutrition
Serving: 133g | Calories: 323kcal | Carbohydrates: 46g | Protein: 5.2g | Fat: 13g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 6.1g | Cholesterol: 35mg | Sodium: 318mg | Potassium: 222mg | Fiber: 2.4g | Sugar: 25g | Vitamin A: 4550IU | Calcium: 65mg | Iron: 1.2mg
*Nutrition Disclaimer
Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
Adapted from:
Barefoot Contessa Foolproof by Ina Garten
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Thanksgiving Pie: Roundup!
Greg says
Beautiful pie. As for your decorative leaves in the center, are you baking those separately and then placing in the center after the pie is done or during the baking process?
John K. says
Hey Greg,
Thank you so much! Yes, I bake the leaves separately and decorate my pie after it is done.
Happy baking!
John
Ava says
I made this for my Friendsgiving!! It was a HIT!!
Katherine says
This pie turned out beautiful. Looks great for my holiday dinner table.