Pumpkin Pie – Creamy and Super Easy!

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1. playfulcooking November 23, 2021

   Melting in mouth flavor packed filling with the flaky crust, this Pumpkin Pie – the old fashion way, is the best Thanksgiving dessert. This recipe makes a small 8-inch Pumpkin Pie which is best for a small family, but then it won’t last long, especially if you top it with some pumpkin spiced whipped cream.

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   FULL VIDEO LINK – [https://youtu.be/xEZ378kBLYI](https://youtu.be/xEZ378kBLYI)

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   RECIPE:

   INGREDIENTS:

   * 1 can (15 oz) Pumpkin Purée
   * 1 cup brown sugar
   * 4 eggs (1 egg used for egg wash)
   * 1 and 1/2 tablespoons pumpkin spice
   * 1 tablespoon corn flour
   * 1/2 teaspoon salt

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   DIRECTIONS:

   * Thaw the pie crust for a while, so it gets easy to roll out. You don’t want the crust to get too soft either
   * Dust enough flour on the board and roll the crust out to 1/8th inch thick and 1 inch wider than your pie dish.
   * Once you rolled it out, transfer the dough to the pie dish and instead of pressing down the dough, gently push down the edges to shape it properly.
   * Trim off the excess and then tug the edges to form a thicker edge of the pie. Then shape the edge as per your liking.
   * Place the pie dish in the fridge for 15 minutes before you blind bake.
   * The trimmed off dough, can be rolled out and cut out to autumn leaves shape using cookie cutter (link given in notes below) or anything else of your choice. These will be baked separately and added on top of the pie to decorate the baked pie.
   * Layer the cut-out autumn leaves and place it in a cookies sheet. Place it in the freezer to be used later.
   * Preheat the oven to 400 F to blind bake the pie crust.
   * Crush a parchment paper and place it on top of the pie crust. Then top it with dried beans or lentils. Level it out so it’s evenly spread out.
   * Bake for 10 minutes.
   * Then remove the parchment paper and bake for 5 more minutes.
   * While the pie crust cools off a little, prepare the filling.
   * Also preheat the oven to 350 F
   * In a mixing bowl, add the pumpkin purée along with sugar, 3 eggs, heavy cream, pumpkin spice, corn flour, and salt. Give a whisk until it looks smooth without any crumbs.
   * Pour the filling to the partially baked pie crust.
   * Crack the extra egg and use it to rub on the edges of the pie crust.
   * Bake for 40 minutes, might need more time if you are using a 9-inch pie dish. After halfway through, start keeping an eye. Once the side gets firm, but the center is a little wobbly, take it off the oven and let it cool completely before you slice.
   * In the meantime, take out the autumn leaves from the freezer and rub egg wash on all of them. Then bake at 400 F for about 15 minutes.
   * When you are ready to slice, prepare the pumpkin spiced whipping cream. Just add a little amount of pumpkin spice and sugar and whip the heavy cream.
   * Decorate the pie with whipped cream and the autumn leaves.
   * To slice the pie, dip the knife in hot water and then whip it clean before slicing. This will ensure a clean slice every time.
   * Enjoy the creamy pumpkin pie.

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