The best pumpkin pie

Votes: 1

Time: 2 hours 45 minutes
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Serving size: 1 of 20 servings
Calories 291, total fat 19 G., saturated fats 9 G., proteins 4 G., carbohydrates 27 G., fiber 1 G., cholesterol 67 mg, sodium 153 mg, sugar 9 G.

This pumpkin pie is made entirely from scratch: its crumbly crust, the most delicate filling, and even ground cinnamon and nutmeg, instead of store-bought pie spice, are used in this recipe. The spices are added in the perfect proportions so they don't overpower the natural flavor and aroma of the pumpkin, but rather enhance it. The dough ingredients listed will make two servings. You can save the second one for another time or use it to decorate this pie. This gorgeous autumn pastry will lift your spirits with its magical aroma and taste.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

1 sheet of pie dough, see recipe below, (+ 1 sheet of dough for decoration)
1 can (425 g) pumpkin puree
1 and 1/4 cups heavy cream
2/3 cup granulated sugar
3 large eggs
1 teaspoon ground cinnamon
0.5 tsp freshly grated nutmeg
0.5 tsp vanilla extract
1/4 teaspoon salt
Premium flour for working with dough
Coarse sugar, for sprinkling (optional)

Basic pie dough

2.5 cups premium flour
4 tbsp. chilled shortening
2 teaspoons of sugar
1 teaspoon apple cider vinegar
0.5 tsp salt
165g chilled unsalted butter, cut into small pieces

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortcrust pastry, pumpkin puree, apple cider vinegar, eggs, margarine, nutmeg, cinnamon

Cooking the dish according to the recipe:

On a lightly floured work surface, roll out the dough into a 30cm diameter circle. Place the dough in a 22cm pie pan. Fold the overhanging dough under and crimp the edges with your fingers. Prick the bottom and sides of the dough with a fork. Refrigerate for at least 1 hour or overnight.
Preheat oven to 175°C.

Line the chilled dough with foil and fill with pie weights or dried beans. Place in the oven and bake until the edges are golden brown, 20-25 minutes. Remove the foil and weights and continue baking until the entire crust is golden brown, another 10-15 minutes. Transfer the crust to a wire rack and let cool completely.
Prepare the filling:

Gently combine the pumpkin puree, heavy cream, granulated sugar, 2 eggs, cinnamon, nutmeg, vanilla extract, and salt (do not overbeat). Beat the remaining egg and brush the edges of the crust with it; sprinkle with coarse sugar. Pour the filling into the crust and bake until set around the edges (the center will still be slightly jiggly), 50 minutes to 1 hour. Transfer the pie to a wire rack and let it cool completely.
Basic pie dough:

Combine the flour, shortening, sugar, vinegar, and salt in a food processor and pulse until the dough resembles fine grains. Add the butter and pulse until the mixture forms pea-sized chunks. Sprinkle with 1/4 cup ice water and pulse until the dough begins to come together. Press the dough together with your fingers; if it doesn't hold together, add up to 4 more tablespoons of ice water, 1 tablespoon at a time, and pulse again.
Divide the dough in half and place it on two pieces of plastic wrap. Form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour, preferably overnight, or freeze for up to 2 months.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
You can cut out patterns from the second half of the dough to decorate the pie. Roll it out, cut out the desired shapes, and bake on a parchment-lined baking sheet at 175°C (350°F) until golden brown, 15-20 minutes.