Pumpkin Pie

Instructions

• Before starting this recipe, read the instructions through so that you're clear on the timing of everything.

• Preheat your oven to 375°F.

• Make the pumpkin pie filling by combining all of the ingredients (except the pie crust) in a large mixing bowl, and whisking together until smooth and creamy. You can also use a stand mixer or hand mixer on low speed. You want the mixture to be well combined, but try not to over-whisk or incorporate too much air into the filling. When done, set aside.

• Now, lightly flour your countertop and roll out the dough. Place your pie dish upside down on top of the dough to check the size — the dough should extend about 1–2 inches past the edge of the dish. Trim around the edges to form a neat circle.

• Grease your pie dish with butter, then gently place the dough inside. Fold the edges of the dough outward so they rest against the rim of the pie dish (not towards the center), then crimp the edges.

• Carefully fit a sheet of parchment paper into the pie dish, covering the pie crust, pressing the paper gently against the bottom and sides. Pour in your pie weights and spread them evenly so they reach all the edges.

• Blind bake the pie crust at 375°F for 15 minutes.

• After 15 minutes, take the pie crust out and remove the parchment paper and baking weights. Set the oven to 425°F and let it reach temperature before placing the whole pie inside.

• Give the pumpkin pie filling a final stir, then pour it into your pie dish.

• Bake the pie at 425°F for 15 minutes. Then, rotate the pie in the oven, and reduce the heat to 350°F. Bake the pumpkin pie at 350°F for 40-45 minutes, or until the pie is set around the edges but still a little jiggly in the center, like Jell-O. Be careful not to overbake – this can lead to cracking. However, a little cracking around the edges is normal.

• When done, remove the pie from the oven and let it set until it comes to room temperature, AT LEAST 2 hours. Do not skip this step – the pumpkin pie needs time to set! (Also, do not put the pumpkin pie directly from the hot oven into the fridge. Let it cool on a baking rack on your counter. Then, once it's at room temperature, you can refrigerate it for later if need be.)

• When ready to serve, make the Chantilly cream. Add the cream to a stand mixer bowl or a large mixing bowl. Mix on high with the whisk attachment or with a hand mixer until the cream forms soft peaks. (This is the stage where the cream is thickened and holds some shape, but the peaks gently droop over when you lift the whisk.)

• Then, add in the powdered sugar and vanilla bean paste and continue to whisk on high until stiff peaks are formed. (This is the stage where the whipped cream holds its shape completely when you lift the whisk.)

• Cut the pie into slices and top with a dollop of the whipped cream.

• Serve, and enjoy!

Notes

• If desired, instead of the ginger, nutmeg, cloves, and cardamom, add 1 tsp pumpkin pie spice.

• When making the Chantilly cream, you want to make sure your heavy cream is very cold. This helps it keep its structure when it’s whipped.

• The pumpkin pie will last in the refrigerator for about 3-4 days, and the Chantilly cream will also last for about the same amount of time.

Recipe developed by Sarah Aldrich of Well and Full.