If your holidays aren't complete without a pumpkin pie then this recipe is for you! It’s easy, foolproof, no-fuss, the perfect texture and flavor, and will leave you with just one bowl to clean up!
Prep Time: 15 minutesminutes
Cook Time: 50 minutesminutes
Total Time: 1 hourhour5 minutesminutes
Servings:8servings
Ingredients
1 ⅓cupspumpkin puree
114-ounce cansweetened condensed milk
2eggs, slightly whisked
1 ¼teaspoonground cinnamon
3teaspoonspumpkin pie spice
½teaspoonsalt
1homemade or store-bought refrigerated shortbread pie crust
optional toppings: chopped nuts, whipped cream
1egg, whisked
coarse sugar, optional
easy shortbread pie crust
3cupsflour
½teaspooncinnamon
2teaspoonssugar
1teaspoonsalt
1cupsalted butter, cold, cut into ½-inch cubes
⅔cupcold water
2teaspoonsapple cider vinegar
ice cubes
Instructions
Preheat oven to 425 degrees. If using homemade pie crust, prepare crust as written in the recipe. ( If using store-bought make sure the crust is thawed.)
for the filling
In a large bowl mix together pumpkin, sweetened condensed milk, and eggs. Add cinnamon, pumpkin pie spice, and salt and stir well. Pour into prepared crust.
Brush crust with egg wash.
Bake on lowest rack for 15 minutes at 425 degrees, then change oven temperature to 350 and bake 35-40 minutes longer. Pie is done when the crust is browned and only the center of the pie jiggles when you lightly shake the pan.
Allow to cool on a cooling rack to room temperature or cover and chill up to 2 days. When ready to serve, allow to come to room temperature and serve with chopped nuts and whipped cream if desired.
for the pie crust
In a food processor combine flour, sugar, salt, and cinnamon and pulse several times.
Add butter cubes and pulse until mixture resembles coarse crumbs.
In a liquid measuring cup combine water, vinegar, and enough ice cubes to reach 1 cup.
Add liquid to the flour mixture (strain the ice so that it stays in the measuring cup) 2 tablespoons at a time, pulsing after each addition, until mixture resembles streusel (it will not come together like a dough, it will be somewhat dry but should stick together when you smoosh come of it between your fingers).
Shape dough into a ball with your hands. Divide in half and place each half on a large piece of plastic wrap. Pat into a 1/2-inch thick disc and wrap tightly in plastic wrap. Place in the freezer for 20 minutes.
Roll each disc into a 12-inch circle. Gently shape one into the bottom of a 9-inch pie dish . Fold the overhanging dough back toward the center of the dish and crimp edges with your fingers to make the crust.
Optional: Cut shapes from the second crust, brush with egg wash and sprinkle generously with sugar. Place on a baking sheet and bake at 350 for 10 minutes. Cool and decorate baked pie.
Notes
Sugared cranberries: combine 1/2 cup sugar and 1/2 cup water in a small sauce pan. Whisk over medium heat (do not boil) for 3-5 minutes until sugar is dissolved. Stir in 1 cup fresh cranberries. Use a slotted spoon to transfer to a cooling rack over paper towels or foil. Cool 1 hour, then roll in 1/3 cup sugar. Use to garnish cooled pumpkin pie.