Classic Pumpkin Pie

Name: Classic Pumpkin Pie
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon apple cider vinegar; 425 grams pure pumpkin; 3 larges eggs; 591 milliliters all-purpose flour; 158 milliliters granulated sugar; 1 teaspoon ground cinnamon; 296 milliliters heavy cream; 1 teaspoons freshly grated nutmeg; 0 teaspoons salt; 1 teaspoons salt; 2 teaspoons sugar; 12 Tbsps (1 1/2 sticks) cold unsalted butter, cut into small pieces; 1 teaspoons vanilla extract; 4 Tbsps cold vegetable shortening

One serving contains 472 calories, 6g of protein, and 31g of fat. This vegetarian recipe serves 10. It is perfect for Thanksgiving. If you have granulated sugar, flour, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes.

Instructions

Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.

Ingredients you will need

Dough

Roll

Preheat the oven to 350 degrees F. Line the chilled dough with foil and fill with pie weights or dried beans.

Ingredients you will need

Dried Beans

Dough

Equipment you will use

Aluminum Foil

Oven

Transfer to the oven and bake until the edges are golden, 20 to 25 minutes.

Equipment you will use

Oven

Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes.

Ingredients you will need

Crust

Equipment you will use

Aluminum Foil

Transfer to a rack and let cool completely.

Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, the cinnamon, nutmeg, vanilla and salt (do not overmix). Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar.

Ingredients you will need

Coarse Sugar

Cinnamon

Pumpkin

Vanilla

Nutmeg

Cream

Crust

Egg

Salt

Equipment you will use

Whisk

Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly).

Ingredients you will need

Crust

Equipment you will use

Oven

Transfer to a rack; let cool completely.

Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal.

Ingredients you will need

Shortening

Vinegar

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add the butter and pulse until it is in pea-size pieces.

Ingredients you will need

Butter

Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.

Ingredients you will need

Water

Dough

Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months.

Ingredients you will need

Dough

Wrap