Taste Show premium recipe
American cuisine
Easy

Pumpkin Pie

Pumpkin Pie
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Fresh pumpkin pie is so worth it! Warm, delicate, and not too sweet. Butternut squash makes a better filling because it holds less water and carries more nutrients, and the flavor and color cannot be compared.

Recipe
PRE TIME: 20 min
COOKING TIME: 3 hr
TOTAL TIME: 3 hr 20 min
2 SERVING
Ingredients:
  • Squash Puree
  • 1 large Butternut squash
  • 1 tbsp. Olive oil
  • Pie Crust
  • 17 tbsp. All-Purpose Flour (1 cup + 1 Tbs.)
  • tsp. Granulated sugar
  • 1/2 tsp. Salt
  • 4 oz. Cold, cubed butter
  • 2 tbsp. Coldwater
  • Pumpkin Pie Filling
  • cup Baked butternut squash
  • 5 tbsp. Brown sugar, 1/4 cup + 1 Tbsp
  • 1/4 tsp. Allspice
  • 4 grates Fresh nutmeg
  • 1/2 tsp. Cinnamon powder
  • 1/8 tsp. Salt
  • 2 tbsp. Honey
  • 3 large Egg
  • 1/4 tsp. Ginger, minced
  • 1/2 cup Heavy cream
  • 2 tbsp. Melted butter
Directions:
Step 1
Step 1
1
Heat oven to 400°F/200°C.
Step 2
Step 2
2
Score the flesh of the squash.
Step 3
Step 3
3
Drizzle with olive oil.
Step 4
Step 4
4
Place cut side down on a cookie sheet lined with parchment paper.
Step 5
Step 5
5
Bake until fork-tender, about 40-45 minutes.
Step 6
Step 6
6
In the bowl of an electric mixer or food processor, put【Pie Crust】ingredents. Mix to blend.
Step 7
Step 7
7
Add in cold, cubed butter and cut in until pea-sized.
Step 8
Step 8
8
Stream in water, stopping the mixer when dough starts to form a ball.
Step 9
Step 9
9
Press into a pattie, wrap, and chill at least 30 minutes, and up to two days in the fridge, or two months in the freezer tightly wrapped.
Step 10
Step 10
10
Roll to ⅛” thick.
Step 11
Step 11
11
Chill and rest another 30 minutes to relax the gluten.
Step 12
Step 12
12
Line pie shell, fill, and bake.
Step 13
Step 13
13
Line the pie shell with parchment paper, then fill with beans, rice, or other pie weights, making sure weights fill the shell completely and reach to the top of the sides of the crust.
Step 14
Step 14
14
Bake in 325°F/163°C oven for 15 minutes, then remove weights and bake another 10 minutes until the shell is completely baked. Cool, then fill and bake with filling until set.
Step 15
Step 15
15
Let cool baked butternut squash for 10 minutes (or more), then scoop and puree the squash. Pass it through a blender if it’s not completely smooth.
Step 16
Step 16
16
Whisk or blend together all of the【Pumpkin Pie Filling】 ingredients.
Step 17
Step 17
17
Pour into blind baked pie shell.
Step 18
Step 18
18
Bake in 300°F/150°C oven until pie filling is set, about 40 minutes.
Step 19
Step 19
19
Cool and serve.
Step 20
Step 20
20
Enjoy!
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