Pumpkin pie
Binging with Babish · ♥ 128K likes · 4.8M views · 11 min video
Read about cream, custard and chess pies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Line the pie plate with a bottom crust only, trimming the excess right to the edge of the plate.
Fluting a single crust for pumpkin pie
Flute the edge by placing finger and thumb on the crust and pressing the dough up between them, repeating around the circumference.
Rest in the fridge at least 30 minutes, then blind bake: line with foil and weights, 400F for 12 to 15 minutes, remove the weights, dock, and bake another seven to nine minutes.
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tbsp flour
- kosher salt
- ½ tsp ground ginger
- ½ tsp ground allspice
- ½ tsp freshly grated nutmeg
- cloves
- 1 tsp cinnamon
Mix the two sugars, flour, salt, ginger, allspice, nutmeg, cloves, cinnamon and pepper in a large bowl until homogenous.
Pumpkin pie filling
- freshly ground pepper
- 1 can pumpkin puree
- 3 whole eggs
- 1 cup heavy whipping cream
- maple syrup
Add the canned pumpkin puree, the eggs and the heavy whipping cream and mix until completely homogenous, then taste.
Add a glug of maple syrup, pour into the blind baked crust and bake at 400F for 45 to 55 minutes.
At about the 25 minute mark, wrap the edges in a thin strip of aluminum foil to stop them burning, keeping the filling uncovered.
Take it out when the filling is only set around the outside two inches and the centre is still wobbly, so it does not crack, then cool completely.