Best-Ever Pumpkin Pie

Best-Ever Pumpkin Pie

Need a pumpkin pie recipe? This is it! Using half and half in the filling makes the pie extra rich in flavor.

Recipe from Better Homes and Gardens
SERVINGS
8
PREP TIME
1 hr 15 mins

Best-Ever Pumpkin Pie

Need a pumpkin pie recipe? This is it! Using half and half in the filling makes the pie extra rich in flavor.

Ingredients
  • 1   recipe Pastry for Double-Crust Pie (see below)
  • 1   egg white, slightly beaten
  • 1   tablespoon water
  • 2 1/4  cups canned pumpkin (about 1-1/3 15-ounce cans)
  • 3/4  cup sugar
  • 1   teaspoon ground cinnamon
  • 1/2  teaspoon ground ginger
  • 1/4  teaspoon ground nutmeg
  • 3   eggs, slightly beaten
  • 3/4  cup half-and-half or light cream
  •  Light-colored corn syrup
Pastry for Double-Crust Pie
  • 2 1/4  cups all-purpose flour
  • 3/4  teaspoon salt
  • 3/4  cup shortening
  • 8 - 10   tablespoons cold water

Related Video
How to Make the Perfect Pumpkin Pie

This recipe makes the perfect pumpkin pie even more luscious by using heavy cream and adding a pinch of black pepper a little extra spunk.

Directions
1. 
Preheat oven to 425 degrees F. Prepare Pastry for Double-Crust Pie. Divide dough in half. On a lightly floured surface roll one dough to 1/8-inch thickness. Using 1-inch leaf-shaped cutters, cut dough into leaf shapes (will have about 6 to 7 dozen). Use the tip of a sharp paring knife to create vein designs on the leaves. Place leaf shapes on a baking sheet. In a small bowl beat together the egg white and water; brush over leaf cutouts. Bake in the preheated oven for 10 to 12 minutes or until golden. Set aside. Reduce oven temperature to 375 degrees F.
2. 
On lightly floured surface roll remaining dough half into a 12-inch circle with a floured rolling pin. Transfer the pastry circle to a 9-inch pie plate. Gently fit the pastry into the pie plate without stretching it; trim even with plates rim. Set aside.
3. 
For filling, in a large bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined. Pour filling into prepared pastry shell.
4. 
To prevent overbrowning, loosely cover edge of the pastry shell with foil. Carefully transfer pie to oven rack. Bake in the 375 degrees F oven for 30 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.
5. 
Up to 1 hour before serving, lightly brush edge of pastry with corn syrup and arrange a garland of baked pastry leaves around the edge of the pastry. Decorate center of pie with additional leaves. Makes 8 servings.
Pastry for Double-Crust Pie
1. 
Preheat oven to 425 degrees F. Prepare Pastry for Double-Crust Pie. Divide dough in half. On a lightly floured surface roll one dough to 1/8-inch thickness. Using 1-inch leaf-shaped cutters, cut dough into leaf shapes (will have about 6 to 7 dozen). Use the tip of a sharp paring knife to create vein designs on the leaves. Place leaf shapes on a baking sheet. In a small bowl beat together the egg white and water; brush over leaf cutouts. Bake in the preheated oven for 10 to 12 minutes or until golden. Set aside. Reduce oven temperature to 375 degrees F.
2. 
On lightly floured surface roll remaining dough half into a 12-inch circle with a floured rolling pin. Transfer the pastry circle to a 9-inch pie plate. Gently fit the pastry into the pie plate without stretching it; trim even with plates rim. Set aside.
3. 
For filling, in a large bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined. Pour filling into prepared pastry shell.
4. 
To prevent overbrowning, loosely cover edge of the pastry shell with foil. Carefully transfer pie to oven rack. Bake in the 375 degrees F oven for 30 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.
5. 
Up to 1 hour before serving, lightly brush edge of pastry with corn syrup and arrange a garland of baked pastry leaves around the edge of the pastry. Decorate center of pie with additional leaves. Makes 8 servings.
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