The Ultimate Pumpkin Pie Recipe You’ll Love #shorts

By Natasha's Kitchen · 90 min

Ingredients

Instructions

1. Roll the chilled pie dough into a 12-inch circle and fit it into a deep 9-inch glass pie pan. Tuck the overhang under and crimp the edge. Chill: freeze 30 minutes or refrigerate 1 hour.
2. Preheat the oven to 425°F. Line the crust with crinkled parchment and fill about 3/4 full with dry beans or pie weights. Bake 17 minutes, or until the edges start to turn golden.
3. Remove the weights and prick the bottom of the crust all over with a fork. Brush the inside with egg white and bake without weights for 5 minutes, until the center looks dry. Cool completely.
4. In a large bowl, whisk the pumpkin puree, the whole egg and yolks, brown sugar, granulated sugar, vanilla, salt, pumpkin pie spice and cinnamon until well combined.
5. Whisk in the evaporated milk until smooth and no bubbles remain. Tap the bowl on the counter to release bubbles. Pour into the cooled crust.
6. Reduce the oven to 350°F and bake 55-60 minutes, until the pie is nearly set: edges fully set, center only slightly loose and barely wobbly like a cheesecake.
7. Cool completely on a wire rack to room temperature (about 3 hours), then serve or refrigerate.
8. For the whipped cream, beat the cream on medium speed for 1 minute until soft peaks form. Add 3 tablespoons sugar and 1/2 teaspoon vanilla and beat on medium-high until medium peaks form.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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