Are you ready for a pumpkin pie recipe that will blow your mind? Look no further than Claire Saffitz’s recipe, which is sure to impress your taste buds and your guests. With a perfect blend of spices, a smooth and creamy texture, and a flaky crust, this pumpkin pie recipe is a must-try for any fall occasion.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
- 1 can (15 ounces) pumpkin puree
- 1 cup heavy cream
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 3 large eggs
Instructions:
- In a food processor, pulse together the flour, salt, and sugar until combined. Add the butter and pulse until the mixture resembles coarse sand. Add the ice water, 1 tablespoon at a time, until the dough comes together in a ball. Flatten the dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 375°F. On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch pie dish and trim the edges. Chill for 15 minutes.
- In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Add the eggs and whisk until combined.
- Pour the filling into the crust and bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Let cool completely before serving.
Nutritional Information:
Per serving: Calories 330, Fat 22g, Cholesterol 120mg, Sodium 320mg, Carbohydrates 28g, Fiber 2g, Sugars 13g, Protein 6g
Cooking Time:
45-50 minutes
Equipment:
- Food processor
- Rolling pin
- 9-inch pie dish
- Large bowl
- Whisk
Serving Suggestions:
Serve with a dollop of whipped cream and a sprinkle of cinnamon.
Variations:
Try using different spices, such as cardamom or allspice, for a unique flavor twist. You can also add a tablespoon of bourbon or rum to the filling for an extra kick.
Substitutions:
- You can use store-bought pie crust instead of making your own.
- If you don’t have heavy cream, you can use evaporated milk instead.
- If you don’t have pumpkin puree, you can use butternut squash puree instead.
- If you don’t have brown sugar, you can use granulated sugar instead.
Storage:
Store leftover pumpkin pie in the refrigerator for up to 4 days.
Tips:
- Make sure the butter is chilled and the water is ice cold for the best crust.
- Don’t overmix the filling or it can become too dense.
- Let the pie cool completely before slicing to ensure it sets properly.
Notes:
This recipe makes one 9-inch pie.
Frequently Asked Questions:
- Can I make the pie crust ahead of time? Yes, you can make the pie crust up to 2 days ahead of time and store it in the refrigerator until ready to use.
- Can I freeze the pumpkin pie? Yes, you can freeze the pumpkin pie for up to 2 months. Wrap it in plastic wrap and then aluminum foil before freezing.
- Can I use a different type of pie dish? Yes, you can use a glass or ceramic pie dish instead of a metal one.
In conclusion, Claire Saffitz’s pumpkin pie recipe is a must-try for any fall occasion. With a flaky crust and a perfectly spiced filling, this pumpkin pie is sure to impress your taste buds and your guests. So why not give it a try and see for yourself?