Holiday Pumpkin Pie Recipe

Name: Holiday Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups all-purpose flour; 2-1/4 teaspoons sugar; 1/4 teaspoon salt; 1/3 cup cold unsalted butter; 1 tablespoon plus 1-1/2 teaspoons shortening; 2 to 4 tablespoons cold water; 1-1/2 cups heavy whipping cream; 1/2 cup whole milk; 1-1/2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground ginger; 1/8 teaspoon ground cloves; 4 large egg yolks; 1/2 cup sugar; 1 can (15 ounces) solid-pack pumpkin; 1 teaspoon vanilla extract; 3 tablespoons turbinado (washed raw) sugar or sugar

Servings: persons

1-1/4 cups all-purpose flour
2-1/4 teaspoons sugar
1/4 teaspoon salt
1/3 cup cold unsalted butter
1 tablespoon plus 1-1/2 teaspoons shortening
2 to 4 tablespoons cold water
1-1/2 cups heavy whipping cream
1/2 cup whole milk
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
4 large egg yolks
1/2 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 teaspoon vanilla extract
3 tablespoons turbinado (washed raw) sugar or sugar

1
In a large bowl, combine the flour, sugar and salt. Cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle.
2
Roll out pastry to fit a metal 9-in. pie pan. Transfer pastry to pie pan. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450u00b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
3
In a large saucepan, heat the cream, milk, cinnamon, salt, nutmeg, ginger and cloves until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream mixture from the heat; stir a small amount of hot mixture into egg yolk mixture. Return all to the pan, stirring constantly. Stir in pumpkin and vanilla. Pour into pie shell.
4
Bake at 350u00b0 for 35-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
5
If using a creme brulee torch, sprinkle with turbinado sugar. Heat sugar with the torch until caramelized. If broiling the pie, place pie on a
6
. Sprinkle with turbinado sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.

874

kcal

Calories

Fat

129

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 18 ingredients. The key ingredients include: 1-1/4 cups all-purpose flour, 2-1/4 teaspoons sugar, 1/4 teaspoon salt, 1/3 cup cold unsalted butter, and more.

Yes, Holiday 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.

Holiday Pumpkin Pie

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