Super Easy Pumpkin Pie

Nothing says Thanksgiving much like a homemade Pumpkin Pie, and today I am going to be sharing with you my recipe for a quick, easy, and delicious one! I hope you enjoy this Pumpkin Pie recipe and devour this dessert with your family and friends!

Ingredients

For the Sweet Flaky Pastry

• 2¼ cups (511 grams) All-Purpose Flour, plus extra for dusting

• ¼ cup(28 grams) Cornstarch

• ¼ cup (50 grams)Sugar 

• 1 tsp Salt 

• 1 cup (227 grams) Unsalted Butter (chilled and cut into cubes)

• 5 tbsp (74 ml) Ice-Cold Water

• ½ tbsp Pure Vanilla Extract

For the Filling

• 1 can (15 oz) Pure Pumpkin Purée

• 1 can (14 oz) Sweetened Condensed Milk

• 2 Eggs, large

• ½ tsp Ground Cinnamon

• 1 tsp Pumpkin Pie Spice

• ½ tsp Nutmeg, freshly grated

• ½ tsp Salt

For the Topping

• 1 cup Whipping Cream

• 1 tbsp Ground Cinnamon

Method

1. To make the sweet flaky pastry, add all-purpose flour, cornstarch, sugar, and salt to the food processor.  Pulse the dry ingredients for 30 seconds till well combined.  

2. Now add the cubed cold butter to a food processor. Pulse for about 25 -30 seconds or until the butter gets coated with the flour and you get a breadcrumb-like mixture.

3. Slowly add half of the ice-cold water and then pulse before adding the remaining.  Keep pulsing the dough till small balls of dough form. 

4. Dust your clean work surface with flour before emptying the dough onto it.  Press the dough together using light pressure and then flatten to form a disk.  Wrap in plastic wrap and place in the refrigerator overnight or for a minimum of 4 hours.

5. Take the dough out of the refrigerator and leave it on your counter for about 10 minutes before beginning to roll it.

6. Dust your clean work surface with flour and place the dough disk on it.  Dust some flour on the top of the dough as well.  Roll the dough till it’s about 1/4 “ thick.  Gently wrap the dough onto your rolling pin and then transfer it to the glass pie dish.  Loosely lower the dough down in the pie dish without stretching it.  Then press it along the sides and the lip of the pie dish.  Using a kitchen scissor or a knife cut off the excess dough.  

7. Press the excess together and flatten it into a log. If it is too soft, wrap it up in a plastic wrap and place it in the freezer for about 10 minutes.

8. Roll the dough lengthwise to form a long strip then cut it into six narrow strips and using three strips at a time braid them.  Now brush some egg wash around the rim of the pastry and loosely place the braid around the rim. To seal the joints of the braid, brush a little egg wash and gently press it down.  Place it in the refrigerator to firm up while you preheat the oven to 425F/190C and place a baking tray on the middle rack.

9. Remove the pastry from the refrigerator, using a fork to pierce holes at the bottom and along the sides of the pastry.  Now place a crushed parchment paper on the pastry to cover it before pouring some rice/pie weights on top of it for weight. Place the pie dish on the heated baking sheet and blind bake/par bake the pie crust for 20 minutes then take off the parchment paper with the rice.  Reduce the oven heat to 325F/165C.  Brush the base and sides of the pastry with egg wash and return it to the oven to bake for another 20-25 minutes.  

10. Lower the temperature of the oven to 300F/150C.

11. To a large bowl add the pumpkin purée, sweetened condensed milk, eggs, spices, and salt.  Give it a whisk till all is well combined.  

12. Now pour the pumpkin mixture into the pre-baked pie crust.  Brush the braid with egg wash and return it to the oven to bake for 1 hour 15-20 minutes or until the outer edge of the filling has set and the center is a bit giggly.

13. Remove the pie from the oven and allow it to cool completely before covering and refrigerating overnight.

14. Cut into pie-shaped pieces and enjoy with a dollop of whipped cream and a light sprinkle of ground cinnamon.