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Deep Dish Pumpkin Pie

Deep Dish Pumpkin Pie
Prep Time
55 min
Cook Time
2h 15 min
Yields
8 - 12 servings

The more pumpkin pie, the better! This pie is thicker than most, which means more filling, which means a happier tummy!

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ingredients

David Jacoby's Pie Crust

3
cups all-purpose flour
8
oz butter
1
pinch salt

Pie Filling

1 ¾
cups (about one 15-oz can) pumpkin puree
½
cup + 3 Tbsp lightly packed dark brown sugar
1 ½
tsp ground cinnamon
1 ½
tsp ground ginger
1
tsp ground nutmeg
½
tsp ground cloves
¼
tsp salt
1 ¼
cups evaporated milk
3
Tbsp molasses
3
large eggs

Whipped Cream

1 ½
cups whipping cream
½
cup powdered sugar
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directions

Step 1

Preheat the oven to 375ºF.

Step 2

Put flour in the food processor, add 6 tablespoons ice water, the butter and salt. Pulse in the food processor until the mixture resembles coarse meal. Remove from the food processor and knead until light. Wrap the dough and chill in the refrigerator for at least 30 minutes. Remove and roll out dough to fit the pan. Place pie weights in the bottom and bake for 25 minutes. Remove from the oven and allow the pie shell to cool.

Step 3

Place the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl and blend with a whisk. Add the evaporated milk, molasses and eggs; stir vigorously with the whisk until smooth.

Step 4

Pour the filling into the pie shell. Cover the edge of the crust with aluminum foil.

Step 5

Bake the pie on the center rack of the oven until the top is shiny and set. The pie is set when a knife inserted in the center comes out clean, about 1 hour.

Step 6

Chill the whipping cream for 15 to 20 minutes. Combine the chilled whipping cream and sugar in a bowl them whip them together with an electric mixer until you see firm peaks, a couple of minutes.

Step 7

Remove the pie from the oven and carefully remove the foil. Cool the pie on a rack. Serve the pie warm, cold or at room temperature with a dollop of whipped cream.

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