One major change that I have noticed during pregnancy.. aside from the giant watermelon now protruding from what was once my stomach lol is that I have become a BAKER! I love baking! Something about it just makes me feel good, I can't explain it. Not to mention you get a yummy and delicious treat come the end of it. So in the spirit of the holidays and my cravings for all things pumpkin currently.. *cough, cough* pumpkin spice lattes lol and also because it was just Thanksgiving and I was going to attempt to bake this on the day until I realized how long it would take... I baked a classic pumpkin pie!
This was my first ever pie experience and I wanted to do it right so I decided to make the crust too. This is where time becomes a factor (and why there was no way I could make the whole thing on Thanksgiving lol - whoops) so I recommend trying this over the weekend when you have plenty of free time for all the waiting needed to make the dough. I combined two different recipes, one for the crust and one for the pie filling. For my first homemade pie, I think it turned out pretty cute and I promise you it was absolutely delicious - pregnant lady approved! So I am sharing all the details down below. Let me know what you think and if it's your first pie making experience - you've got this and it is totally worth it!!
Pie Crust Ingredients:
1 1/4 cups all-purpose flour
1 tbsp sugar
1/2 tsp salt
1/2 cup (1 stick) butter
1/2 tbsp apple cider vinegar
4 tbsp ice water
Pie Filling Ingredients:
One 15 oz can pumpkin puree
3 large eggs
1 1/4 cups packed brown sugar
1 tbsp corn starch
1/2 tsp salt
1 1/2 tsps ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground clove
1/8 tsp black pepper
1 cup heavy cream
1/4 cup milk
Pie Crust Directions:
Cut the stick of butter into quarter-inch cubes and place them in the freezer for at least ten minutes or until you are ready to use.
Pulse together the flour, sugar, and salt in a mixer, once or twice until just combined. Add the butter cubes to the flour mixture and pulse a few times until the butter is evenly distributed, with the largest butter bits about the size of large peas.
(Don't stress too much on the size of the butter bits - I overdid this step and it became dough before I added water and vinegar lol)
Add the vinegar and ice water, pulsing once or twice between each tablespoon. The dough is ready when it appears crumbly, but will easily hold together when pinched between two fingers. It’s better to err on the side of a slightly wetter dough than too dry – you can always add a bit more flour when you’re rolling.
(I added too much water during this step so slowly add the water so your dough isn't too soggy - adding flour in the upcoming rolling step that helped sturdy up my dough)
Put the dough out on to a lightly floured work surface and shape into a round disk. Wrap the dough tightly in plastic wrap. Refrigerate the dough for at least 30 minutes prior to rolling it out. Waiting an hour or overnight is best.
(I gave it a couple hours in the fridge while we went to get a Christmas tree!)
Remove your dough from the fridge. Wait about 5-10 minutes for the dough to warm slightly and become pliable.
Place the dough in the center of a lightly floured work surface. Using a rolling pin start in the center of the disk, and roll outwards, with firm but gentle pressure. Turn the dough and continue rolling towards the edges. As you work, don’t be afraid to sprinkle additional flour on top of the dough and underneath, as well as on the rolling pin to avoid sticking.
(This is where I added flour)
Continue rolling until the dough is about 2-inches larger in diameter than your pie pan and about 1/8-inch thick.
(I held my pie pan over top of the dough to get the right size)
Gently transfer the dough to your pie pan, being careful not to pull or tear the dough. Use your fingers to gently fit the dough against the sides and bottom of the pan, ensuring there are no air pockets. Fold any overhanging dough back into the dish to form thick edges. Brush edges with egg wash - 1 egg beaten with 1 tbsp of milk.
(I slowly wrapped the dough onto the rolling pin and rolled out the dough over top of the pan - it worked like a charm and I have always wanted to do it!)
Place the pie shell in the freezer for 20 minutes until chilled through, or in the refrigerator for at least an hour. Preheat the oven to 375℉.
Take the pie crust out of the freezer. Line the inside bottom and sides with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with sugar or pie weights and make sure it is evenly distributed around the dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork to create steam vents and return crust (without weights) to the oven for 7-8 more minutes or until the bottom starts to brown.
Make the pumpkin pie filling!
Pie Filling Directions:
Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined.
Pour pumpkin pie filling into the warm crust. Only fill the crust about 3/4 of the way up.
Bake the pie until the center is almost set, about 55-60 minutes. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
(I baked mine a little bit longer - keep checking every 5 minutes and wiggle it to check for doneness)
Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before garnishing and serving.
Pie Crust Decorations:
I just used leftover dough and rolled it out thin. Then I took a sharp knife and cut out some stars, trees and leaves. Brushed these with egg wash and placed on a sheet with parchment paper. Bake for 10 minutes or until lightly browned. Set aside and place on top of your pie once it has cooled.
(I highly recommend making these because they make your pie look cute and they taste delicious!)
Original Pie Crust Recipe linked here: Fork Knife Swoon
Original Pie Filling Recipe linked here: Sally's Baking Addiction