Chef Eve

27 RECIPES

Combines her love for food, history, and science with adventure and creativity

Pumpkin Pie

PREMIUM

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.

CUISINES: American
LEVEL: EASY
SERVING: 2 People
TIME: 3 hr 20 min
COOKING TIME: 3 hr
INGREDIENTS:
  • 【Squash Puree】
  • 1 large Butternut squash
  • 1 tbsp Olive oil
  • 【Pie Crust】
  • 17 tbsp All-Purpose Flour (1 cup + 1 Tbs.)
  • tsp Granulated sugar
  • ½ tsp Salt
  • 4 oz Cold, cubed butter
  • 2 tbsp Coldwater
  • 【Pumpkin Pie Filling】
  • cups Baked butternut squash
  • ¼ cup + 1 Tbsp Brown sugar
  • ¼ tsp Allspice
  • 4 grates Fresh nutmeg
  • ½ tsp Cinnamon powder
  • tsp Salt
  • 2 tbsp Honey
  • 3 large Egg
  • ¼ tsp Ginger, minced
  • ½ cup Heavy cream
  • 2 tbsp Melted butter
DIRECTIONS:
Step 1
Step 1
Step 1
Heat oven to 400°F/200°C.
Step 2
Step 2
Step 2
Score the flesh of the squash.
Step 3
Step 3
Step 3
Drizzle with olive oil.
Step 4
Step 4
Step 4
Place cut side down on a cookie sheet lined with parchment paper.
Step 5
Step 5
Step 5
Bake until fork-tender, about 40-45 minutes.
Step 6
Step 6
Step 6
In the bowl of an electric mixer or food processor, put【Pie Crust】ingredents. Mix to blend.
Step 7
Step 7
Step 7
Add in cold, cubed butter and cut in until pea-sized.
Step 8
Step 8
Step 8
Stream in water, stopping the mixer when dough starts to form a ball.
Step 9
Step 9
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
Step 10
Step 10
Roll to ⅛” thick.
Step 11
Step 11
Step 11
Chill and rest another 30 minutes to relax the gluten.
Step 12
Step 12
Step 12
Line pie shell, fill, and bake.
Step 13
Step 13
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
Step 14
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
Step 15
Step 15
Let cool baked butternut squash for 10 minutes (or more), then scoop and puree the squash. Pass it through a blender if it’s not completely smooth.
Step 16
Step 16
Step 16
Whisk or blend together all of the【Pumpkin Pie Filling】 ingredients.
Step 17
Step 17
Step 17
Pour into blind baked pie shell.
Step 18
Step 18
Step 18
Bake in 300°F/150°C oven until pie filling is set, about 40 minutes.
Step 19
Step 19
Step 19
Cool and serve.
Step 20
Step 20
Step 20
Enjoy!