Pumpkin pie in a store-bought shell
Binging with Babish · ♥ 17.1K likes · 2.7M views · 109 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 open it out to line the store-bought pie shell.
- pie weights
Fill to the rim with pie weights or pie beans, par-bake per the package directions, remove the beans and return to the oven to bake 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
Combine half a cup each granulated and light brown sugar, a tablespoon of flour, half a teaspoon ground ginger, a quarter teaspoon each allspice and nutmeg, a teaspoon of cinnamon, half a teaspoon kosher salt, two eggs, one can of pumpkin puree and two teaspoons of vanilla paste.
Pumpkin pie filling and a slow cool
- 1 cup heavy cream
Pour into the prepared pastry and bake at 375F for 25 to 30 minutes until just set but very wobbly.
Turn off the oven and let the pie cool completely inside it, which cools the custard gradually and prevents cracking.