Autumn Harvest Pumpkin Pie Recipe

Name: Autumn Harvest Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 cup cake flour; 2 tablespoons sugar; 1/2 teaspoon salt; 1/2 cup cold unsalted butter, cubed; 1/2 cup butter-flavored shortening; 1 large egg; 1/3 cup cold water; 1 tablespoon cider vinegar; 2-1/2 cups canned pumpkin (about 19 ounces); 1-1/4 cups packed light brown sugar; 3/4 cup half-and-half cream; 2 large eggs; 1/4 cup apple butter; 2 tablespoons orange juice; 2 tablespoons maple syrup; 2 teaspoons ground cinnamon; 2 teaspoons pumpkin pie spice; 1/4 teaspoon salt

Servings: persons

2 cups all-purpose flour
1 cup cake flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup butter-flavored shortening
1 large egg
1/3 cup cold water
1 tablespoon cider vinegar
2-1/2 cups canned pumpkin (about 19 ounces)
1-1/4 cups packed light brown sugar
3/4 cup half-and-half cream
2 large eggs
1/4 cup apple butter
2 tablespoons orange juice
2 tablespoons maple syrup
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

1
In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that one portion is slightly larger than the other; shape each into a disk. Wrap in plastic; refrigerate 1 hour or overnight.
2
Preheat oven to 425u00b0. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill.
3
Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a
4
, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes.
5
Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350u00b0. Bake until a knife inserted near the center comes out clean, 45-50 minutes.
6
Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.

1251

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 cup cake flour, 2 tablespoons sugar, 1/2 teaspoon salt, and more.

Yes, Autumn Harvest Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Autumn Harvest Pumpkin Pie

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