American cuisine

Easy

Pumpkin Pie

Name: Pumpkin Pie
Prep time: 20 min
Cook time: 3 hr
Total time: 3 h 20 min
Yield: 2 servings
Cuisine: American
Ingredients: Squash Puree; 1 large Butternut squash; 1 tbsp. Olive oil; Pie Crust; 17 tbsp. All-Purpose Flour (1 cup + 1 Tbs.); 1½ tsp. Granulated sugar; 1/2 tsp. Salt; 4 oz. Cold, cubed butter; 2 tbsp. Coldwater; Pumpkin Pie Filling; 2½ cup Baked butternut squash; 5 tbsp. Brown sugar, 1/4 cup + 1 Tbsp; 1/4 tsp. Allspice; 4 grates Fresh nutmeg; 1/2 tsp. Cinnamon powder; 1/8 tsp. Salt; 2 tbsp. Honey; 3 large Egg; 1/4 tsp. Ginger, minced; 1/2 cup Heavy cream; 2 tbsp. Melted butter

Chef Eve Bergazyn

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Fresh pumpkin pie is so worth it! Warm, delicate, and not too sweet. Butternut squash makes a better filling because it holds less water and carries more nutrients, and the flavor and color cannot be compared.

Recipe

PRE TIME: 20 min

COOKING TIME: 3 hr

TOTAL TIME: 3 hr 20 min

2 SERVING

Ingredients:

Squash Puree
1 large Butternut squash
1 tbsp. Olive oil
Pie Crust
17 tbsp. All-Purpose Flour (1 cup + 1 Tbs.)
1½ tsp. Granulated sugar
1/2 tsp. Salt
4 oz. Cold, cubed butter
2 tbsp. Coldwater
Pumpkin Pie Filling
2½ cup Baked butternut squash
5 tbsp. Brown sugar, 1/4 cup + 1 Tbsp
1/4 tsp. Allspice
4 grates Fresh nutmeg
1/2 tsp. Cinnamon powder
1/8 tsp. Salt
2 tbsp. Honey
3 large Egg
1/4 tsp. Ginger, minced
1/2 cup Heavy cream
2 tbsp. Melted butter

Directions:

Step 1

Heat oven to 400°F/200°C.

Step 2

Score the flesh of the squash.

Step 3

Drizzle with olive oil.

Step 4

Place cut side down on a cookie sheet lined with parchment paper.

Step 5

Bake until fork-tender, about 40-45 minutes.

Step 6

In the bowl of an electric mixer or food processor, put【Pie Crust】ingredents. Mix to blend.

Step 7

Add in cold, cubed butter and cut in until pea-sized.

Step 8

Stream in water, stopping the mixer when dough starts to form a ball.

Step 9

Press into a pattie, wrap, and chill at least 30 minutes, and up to two days in the fridge, or two months in the freezer tightly wrapped.

Step 10

Roll to ⅛” thick.

Step 11

Chill and rest another 30 minutes to relax the gluten.

Step 12

Line pie shell, fill, and bake.

Step 13

Line the pie shell with parchment paper, then fill with beans, rice, or other pie weights, making sure weights fill the shell completely and reach to the top of the sides of the crust.

Step 14

Bake in 325°F/163°C oven for 15 minutes, then remove weights and bake another 10 minutes until the shell is completely baked. Cool, then fill and bake with filling until set.

Step 15