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Perfect Pumpkin Pie

ONCE UPON A CHEF(20)
Melissa Sanchez: "I thought I’d try something different this year a…" Read More
20Ingredients
2Hours
45Calories
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Perfect Pumpkin Pie

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Ingredients

US|METRIC
72 SERVINGS
  • 1 1/2 cups flour (all-purpose, spooned into measuring cup and leveled with a knife)
  • 1 Tbsp. sugar
  • 1/2 tsp. salt
  • 1/8 tsp. baking powder
  • 6 1/2 Tbsp. unsalted butter (cold, sliced into 1/4-inch pieces)
  • 2 1/2 Tbsp. vegetable shortening (cold, in 4 pieces)
  • 4 Tbsp. ice cold water
  • 15 oz. pumpkin (about 2 cups)
  • 1 large egg
  • 3 large eggs yolks
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 Tbsp. flour (all-purpose)
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground black pepper
  • 1 1/4 cups evaporated milk
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    NutritionView More

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    45Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories45Calories from Fat20
    % DAILY VALUE
    Total Fat2g3%
    Saturated Fat1g5%
    Trans Fat0g
    Cholesterol15mg5%
    Sodium40mg2%
    Potassium40mg1%
    Protein<1g2%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate6g2%
    Dietary Fiber0g0%
    Sugars3g6%
    Vitamin A10%
    Vitamin C2%
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(20)

    Reviewer Profile Image
    Melissa Sanchez 3 days ago
    I thought I’d try something different this year and came across this recipe. Easy follow instructions. It was creamy and not to heavy. My family loved it so much they gobbled it all up. Good thing I always make a just in case something happens pie… Now I can one all to myself.
    Reviewer Profile Image
    Elizabeth O. 5 days ago
    I made this without nutmeg since I did not have any in stock. It was amazing. Did not like the directions though. It was confusing at first.
    Reviewer Profile Image
    condomitti a year ago
    really, really good.
    Reviewer Profile Image
    Deb a year ago
    This is the only recipe I use for holiday pumpkin pie. I’ve made it 3 times and it’s delicious every time! I’ve found baking for 60 minutes instead of 50 works best in my oven.
    Reviewer Profile Image
    Barrier a year ago
    This was my first time making a pie from scratch the crust was wonderful I loved this method. I opted to make my own pumpkin purée by roasting 2 pie pumpkins in the oven until the skin start peeling from the flesh then I put the flesh into a food processor for 3 minutes. The only change I made was that I used 3/4 cup brown sugar and only 1/4 cup white in the filling.
    Reviewer Profile Image
    Tracie Kling a year ago
    I made the pie today and because I was strapped for time, I unfortunately took the extra-short, shortcut and used a pre-made pie crust. After I put the pie in the oven to bake, I was impressed with the clean-up. Not only was I thrilled with the few basic ingredients the recipe called for, but I only needed one mixing bowl. That cut the cleaning time DOWN! I usually end up creating a mound of dishes in the sink, but not today; Clean up was a snap. My only struggle was 'when to know if the pie is cooked and when to take out🤷‍♀️'. I watched a couple YouTube videos, read a couple articles about various methods I can use to know if the center is cooked. I picked the easiest method using a knife. I'm happy I did my research because my knife was covered in pumkin filling so it needed to be cooked longer. I took the pie out of the oven when the knife came out clean, and had a scrumptious piece of pumpkin pie on a graphm cracker crust. It was delicious, full of flavor and was pretty and presentBld. It didn't Crack or cave in.
    Reviewer Profile Image
    Dawn Austin a year ago
    Hands down the best pumpkin pie recipe I’ve tried so far, and yes I used the pepper. It’s creamy and delicious and was a big hit even amongst my pickiest eaters. I think this is going to be my go-to pumpkin pie recipe from now on.
    Reviewer Profile Image
    Mr Sandman 2 years ago
    The pie turned out amazing. My friends and family love it.
    Reviewer Profile Image
    Mrs D. 2 years ago
    This pie is amazing! You will never be satisfied with store bought again. No adjustments needed, yes add the pepper! I am a crust person, and this has become the only recipe I use. Filling Recipe makes 6 mini pies and crust recipe makes 4 mini pies, so plan accordingly. Bake time is the same. Pies freeze very well. Yumm!
    Reviewer Profile Image
    Pam 2 years ago
    Made one for thanksgiving and it was great. Smooth and great flavor. I thought about leaving the pepper out because I have never used it before in pumpkin pie and glad I didn’t. Will be my go to recipe!!!
    Reviewer Profile Image
    Carrianne Ludwig 2 years ago
    Best pumpkin pie ever - everyone raved about it!
    Reviewer Profile Image
    Wes Altman 2 years ago
    It was so creamy and delicious! This will be my go to for a long time!
    Reviewer Profile Image
    Melissa Pike 2 years ago
    I didn’t make the crust but the filling was fantastic! Made for a great pie!
    Reviewer Profile Image
    Michelle Spiroski 4 years ago
    This recipe is super easy. Just follow it. Seriously. You can adjust spices later to your taste. Yummy and moist.
    Reviewer Profile Image
    Heidi M. 4 years ago
    I made this pie a couple of weekends back for my church’s Sunday Picnic and the pie turned out to be a hit. Everyone loved it. Best homemade pumpkin pie they have ever had. I would totally make this recipe again.
    Reviewer Profile Image
    Arla A. 5 years ago
    This was the first time I’ve made a pie crust from scratch and it turned out perfect, nice and golden brown with a flaky crust. My husband takes pie crust very seriously and he loved it. I do need to work on my edges but it tastes good.
    Reviewer Profile Image
    Moneka Yee 5 years ago
    Turned out very well. Omitted black pepper to accommodate guests preferences. Filling consistency was creamy, light & smooth without being sugary sweet. This is now my "go-to" recipe
    Reviewer Profile Image
    Rick Grant 5 years ago
    Took a little time, but turned out great loved it
    Reviewer Profile Image
    Szymanski 5 years ago
    So when making this recipe I realized partway through that I was out of milk. I tried to improvise with a little butter... and it still tasted great! Definitely excited to try this with the actual ingredients next time.
    Reviewer Profile Image
    akh a. 5 years ago
    I don't usually like pumpkin pie, but I had a pie pumpkin I needed to use. It was delicious.

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