Creamiest Pumpkin Pie
Creamiest Pumpkin Pie
Who says pumpkin pies are only for holidays?? This one is so addictive! So creamy and deep in flavor!
I experimented several ways of making the pumpkin puree, but there is something about roasting the squashes… the depth of flavor is enhanced to its highest potential. The pumpkin flesh gets caramelized around the edges giving a special kind of sweetness to the puree.
Creamiest Pumpkin Pie
I learned how to make these sweet treats when we decided to adopt the American holiday. We were always attracted to appointing at least one day of the year to give thanks for all our blessings, and to use it as an excuse to gather the people you love around our dining table.
And of course, gathering around the table means good food! And all is good with pumpkin pie!
Creamiest Pumpkin Pie
Use the recipe for my Flakiest Crust Dough for these pies. Highly recommend it! It is the perfect crust!
And now, cut a slice, or two! Enjoy and don’t forget the coffee ;)
Creamiest Pumpkin Pie
Ingredients
- 1 recipe for Flakiest Crust Dough, cut into two pieces and chilled
- 2 Butternut squashes, or 1 large sugar pumpkin
- 4 Eggs
- 1 Yolk
- 1 cup Dark brown sugar
- 1/2 cup White sugar
- 1 tsp Salt
- 4 tsp Cinnamon
- 1 tsp Powdered ginger
- 1 tsp Pumpkin pie spice
- 1 1/2 cup heavy cream
Instructions
- Preheat oven to 150C/300F
- Cut the butternut squashes or sugar pumpkin in half.
- Remove the seeds.
- Place the halves on a cookie sheet, pulp side down.
- Baker for 1 hour
- Remove from the oven and let cool for 10 minutes.
- Remove the pulp and transfer to a bowl.
- Puree the pulp with a fork or masher.
- Measure 4 cups of the mashed pulp and set aside for the filling.
- In a large bowl mix the eggs, yolk, brown sugar, white sugar, salt, cinnamon, ginger and pumpkin spice.
- Whisk well until all the sugar dissolves.
- Add the 4 cups of pumpkin puree and the heavy cream.
- Fold all ingredients carefully until all is incorporated.
- Preheat the oven to 230C/450F
- Prepare two pie plates, following the recipe for my Flakiest Crust Dough, fluting the edges.
- Pour the pumpkin and cream mix evenly into the pie plates.
- Cover the edges of the pie with strips of aluminum foil to avoid burning. Place pies on middle rack of your oven.
- Bake for 10 minutes.
- Lower the heat to 180C/360F and continue baking for 40 minutes.
- Remove the foil from the edges at the 20 minute mark.
- Remove the pies from the oven* and place them on cooling racks. Let them cool down and set for at least 20 minutes.
Notes:
*A little moisture in the center of the pie is ok at the end of the baking time, after a few minutes of cooling on the racks, the filling will set.