Homemade Pumpkin Pie

 
 
 
 

It's that time of year: we're all inundated with 100 ways to stuff an acorn squash, the relentless burnt orange color palette and co-workers talking about commuting home at 5pm in the dark. The highlight is Dak's arsenal of "gourd" jokes—just kidding, they're terrible, and none of them made the final cut of this video. The ACTUAL highlight is the wealth of comforting recipes: creamy, earthy and herbaceous. The "poultry" herb pack has never been so handy.

In this video, we turn the holiday classic, pumpkin pie, into a swoon-worthy dessert that deserves a place on your table this season. Thanks to help from Ju's Grandma Salt, Dak has turned a corner on pumpkin pie and might even love it now. Ju describes it as what a pumpkin pie should be: custard-like in texture, with pure pumpkin flavor, a balance of sweet and salty and a familiarness thanks to the warming spices (cinnamon, cloves and ginger). The best part? It's so easy to whip up. Essentially you mix everything together in a single bowl and pour it into a pie shell. We love Kate Lebo's recipe, which we have a separate video for here. The hardest part of this recipe is letting the pie cool for an hour after you take it out of the oven — yes, a full hour. We didn't let it cool long enough, and you'll see why it makes it challenging. — Dak & Ju

 

Ingredients

  • 1 pie crust (You can simply halve Kate Lebo’s

    All Butter Pie Crust recipe!)

  • 2 eggs

  • 3/4 cup sugar

  • 1 1/2 tsp cinnamon

  • 1 tsp ground ginger

  • 1/4 tsp ground cloves

  • 1 tsp salt

  • 1 and 1/2 cans all pumpkin puree

  • 3/4 cup half & half (or whipping cream)

  • Whipping cream for topping (optional)

 

Instructions

  1. Prepare pie crust using our all butter pie crust — for this recipe we only need the bottom crust so either cut the recipe in half or make a full batch and freeze the other crust for a pie at a later date. Roll out dough, transfer to pie plate, crimp the edges and place in the freezer while you prep the pumpkin mixture.

  2. Before prepping your pumpkin ingredients, preheat your oven to 400 degrees.

  3. In a large bowl whisk together the eggs and sugar until light and fluffy. You will notice that it doesn’t cream the way cookie dough does, but you should be able to see air bubbles in the mixture.

  4. Add in your spices and mix again.

  5. Gently fold in your pumpkin, then add your cream. Stir gently to combine.

  6. Remove your pie crust from the freezer and slowly pour the pumpkin mixture into the crust. Brush crust with a simple egg wash (we just used cream with a splash of water), and sprinkle with sugar.

  7. When you are ready to put your pie in the oven, immediately turn the temperature down to 350 degrees. Place pie in the middle of the rack and bake until the center is set, about 1 hour.

  8. Remove pie from oven and allow to cool for at least an hour. Serve with fresh whipped cream, or just by itself. It’s that good.

Makes 1 pie, serves about 8