Spiced Pumpkin Pie
This boldly spiced classic pumpkin pie recipe can be made with canned pumpkin puree, a roasted pie pumpkin or roasted squash. Make your own healthy pastry dough or look for a store-bought frozen pie crust without any partially hydrogenated oils.
2 hours 40 minutes (plus cooling time)
Butter Pastry Dough
- 1cup plus 2 tablespoons all-purpose flour
- 1/4teaspoon salt
- 6tablespoons cold unsalted butter, cut into chunks
- 2tablespoons ice water
- 3large eggs
- 1/2cup light brown sugar
- 1 1/2teaspoons ground cinnamon
- 3/4teaspoon ground ginger
- 1/4teaspoon ground nutmeg
- 1/8teaspoon ground cloves
- 1/8teaspoon ground allspice
- 1/2teaspoon salt
- 1 3/4cups roasted pumpkin or squash puree or one 15-ounce can pumpkin puree
- 1/4cup heavy cream
- Whipped cream (optional)
- To prepare pastry dough: Mix flour and salt in a large bowl or food processor. Work butter into the flour mixture using a pastry blender or two knives or by pulsing in the food processor until it’s pebble-sized. Add ice water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Pat dough into a 5-inch disk. Wrap with plastic and refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.
- To prepare filling & bake pie: preheat oven to 375°F.
- Roll dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan (not deep-dish). Remove the second sheet, trim off any overhanging dough and crimp the edges with a fork. Prick the crust with a fork several times; line with parchment paper and add enough pie weights, dried beans or uncooked rice to cover the bottom. Bake until the crust is barely golden brown on the edges, 15 to 20 minutes.
- Meanwhile, beat eggs and brown sugar in a mixing bowl with an electric mixer on medium-high speed until the mixture is thick and forms ribbons. Beat in cinnamon, ginger, nutmeg, cloves, allspice and salt. Beat in pumpkin (or squash) and cream. Remove the parchment and pie weights from the crust and pour in the filling.
- Reduce oven temperature to 325°.
- Bake the pie until just set in the middle, about 1 hour if using canned pumpkin or up to 1 1/2 hours if using fresh pumpkin or squash.
- Let cool completely on a wire rack before serving. Serve with whipped cream, if desired.
To roast pumpkin or squash for the filling, cut a small (4-to-6-pound) pie pumpkin or winter squash in half, remove seeds and lightly coat the inside with sunflower oil. Roast at 350°F until very tender, 50 minutes to 1 hour. Scoop out the flesh and pass it through a food mill or process in a food processor until very smooth. 1 pound = about 1/2 cup puree.
Prepare pastry dough (Step 1) and refrigerate for up to 2 days. Loosely cover pie and refrigerate for up to 1 day.
Per serving (recipe makes 8 servings)
|Mono Saturated Fat||4g|
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