Pumpkin Pie

Category, DifficultyBeginner
Yields1 Serving
 1 recipe Food Processor Pie Crust
For Filling
 2 cups pumpkin puree
 2 tbsp maple syrup
 3 eggs, slightly beaten
 1 cup evaporated milk
 ¼ cup butter, softened
 1 cup brown sugar
 1 cup sugar
 1 tbsp cornstarch
 1 3.4 oz box, instant vanilla pudding
 1 tsp salt
 2 tsp pumpkin pie spice
 2 tsp vanilla extract
Whipped Cream
 1 cup heavy whipping cream
 2 tbsp sugar
 1 tsp vanilla extract, optional
1

Preheat oven to 350 degrees.

2

Prepare pie crust according to recipe directions. Roll out to ¼" thick, and press into a 9" pie plate or a deep tart pan. Trim off any excess dough. Place in fridge 10 minutes.

3

Line chilled pie crust with parchment paper, and fill with pie weights or dried beans. Bake for 12 minutes.

Remove from oven and let cool 5 minutes, and carefully remove weights or beans and parchment.

4

In the bowl of a stand mixer, beat butter, cornstarch and sugars until light and fluffy. Add eggs, one at a time. Add pumpkin puree, milk and vanilla.

5

Add pumpkin pie spice, vanilla pudding, salt and vanilla extract to bowl, and beat on low to combine.

6

Pour filling into pre-baked crust.

Bake for 60-65 minutes, until filling starts to firm. Remove from oven and let cool to room temperature.

Whipped Cream
7

Place bowl of stand mixer in fridge, and whisk in freezer for 10 minutes.

8

Add cream to bowl, and beat on low speed for 30 seconds.

9

Add sugar, and vanilla extract to bowl, increase speed to high and whisk until stiff peaks - about 90 seconds.

*Be sure not to over beat cream or it will become butter and buttermilk.

Ingredients

 1 recipe Food Processor Pie Crust
For Filling
 2 cups pumpkin puree
 2 tbsp maple syrup
 3 eggs, slightly beaten
 1 cup evaporated milk
 ¼ cup butter, softened
 1 cup brown sugar
 1 cup sugar
 1 tbsp cornstarch
 1 3.4 oz box, instant vanilla pudding
 1 tsp salt
 2 tsp pumpkin pie spice
 2 tsp vanilla extract
Whipped Cream
 1 cup heavy whipping cream
 2 tbsp sugar
 1 tsp vanilla extract, optional

Directions

1

Preheat oven to 350 degrees.

2

Prepare pie crust according to recipe directions. Roll out to ¼" thick, and press into a 9" pie plate or a deep tart pan. Trim off any excess dough. Place in fridge 10 minutes.

3

Line chilled pie crust with parchment paper, and fill with pie weights or dried beans. Bake for 12 minutes.

Remove from oven and let cool 5 minutes, and carefully remove weights or beans and parchment.

4

In the bowl of a stand mixer, beat butter, cornstarch and sugars until light and fluffy. Add eggs, one at a time. Add pumpkin puree, milk and vanilla.

5

Add pumpkin pie spice, vanilla pudding, salt and vanilla extract to bowl, and beat on low to combine.

6

Pour filling into pre-baked crust.

Bake for 60-65 minutes, until filling starts to firm. Remove from oven and let cool to room temperature.

Whipped Cream
7

Place bowl of stand mixer in fridge, and whisk in freezer for 10 minutes.

8

Add cream to bowl, and beat on low speed for 30 seconds.

9

Add sugar, and vanilla extract to bowl, increase speed to high and whisk until stiff peaks - about 90 seconds.

*Be sure not to over beat cream or it will become butter and buttermilk.

Pumpkin Pie

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