Pumpkin pie
Binging with Babish · ♥ 35.1K likes · 1.1M views · 10 min video
Read about cream, custard and chess pies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole store-bought pie shell
Crumple a sheet of parchment paper into a ball and use it to line the frozen store-bought pie shell.
- pie weights
Fill to the rim with pie weights, bake per the package parameters, remove the weights and return to the oven until golden brown, then cool completely.
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tbsp flour
- ½ tsp ground ginger
- ¼ tsp allspice
- ¼ tsp nutmeg
- 1 tsp cinnamon
- ½ tsp kosher salt
- 2 whole eggs
- 1 can pumpkin puree
- 2 tsp vanilla paste
- 1 cup heavy cream
Whip the granulated sugar, light brown sugar, flour, ginger, allspice, nutmeg, cinnamon, kosher salt, eggs, pumpkin puree, vanilla paste and heavy cream with a wire whisk until smooth.
Pumpkin pie filling and a gentle cool-down
Pour into the prepared pastry and bake at 375F for 25 to 30 minutes, until just set but very wobbly.
Turn the oven off and let the pie cool completely in the off oven, which cools the custard gradually and prevents cracking.