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Top-ranked recipe named "Simply the Best Pumpkin Pie"
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13" circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9" pie pan. Brush off any excess flour, tuck the overhanging pastry under itself & create a decorative border. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.
Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1" from side of pan will come out almost clean.)
Place the baked pie on a wire rack to cool. Store any leftovers in the refrigerator. Crust is best when served same day.
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hotstuffnthekitchen 3 months agoI didn't enjoy this. It wasn't sweet enough nor was the texture desirable. Crust didn't brown and I cooked for over and hour. I wanted to like it.
SamanthaO 10 months agoThe recipe indicated the length to bake for but not temperature to bake it at. ??? :(
chadamannlantz 1 year ago
Momiitz 2 years agoTwo cans of pumpkin are usually 15 oz each which would be about 850 grams (for 30 oz). Most canned pumpkin in the USA is just cooked pumpkin and maybe some sort of preservative. Instead of canned pumpkin, I buy pie pumpkins about the size of a small (size 4)soccer ball. That usually gives me enough pumpkin for two pies about a cup and a half each. I cut the pumpkin in half and bake both halves cut side down on a baking sheet with a little water (on the baking sheet) at about 350 degrees until soft about 40 to 60 minutes. You should be able to scoop it out and mash it with ease after it has cooled off a bit.
Briar 4 years agoLiving in New Zealand we dont get canned pumpkin, so how many grams are in a can and what are the ingredients?