Recipe courtesy of
Sarah Mastracco
for
Food Network Kitchen
Recipe courtesy of
Sarah Mastracco
for
Food Network Kitchen
Watch how to make this recipe.
Self-Crusting Pumpkin Pie
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- Level: Intermediate
- Total: 7 hr 25 min (includes chilling time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 429
- Total Fat
- 23 g
- Saturated Fat
- 12 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 2 g
- Sugar
- 38 g
- Protein
- 7 g
- Cholesterol
- 144 mg
- Sodium
- 369 mg
The crust and filling of this pumpkin pie cook together to create a simply delicious dessert for your holiday table, no rolling, chilling or prebaking required. A sweet batter wraps over the edge of the filling and bakes into a golden-brown crust with a cake-like texture. The filling uses a pumpkin pie spice blend to cut down on the number of ingredients required without skimping on the warm flavor and aroma. Serve slices with a dollop of fresh sweetened whipped cream for extra richness and a beautiful presentation.
- Level: Intermediate
- Total: 7 hr 25 min (includes chilling time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 429
- Total Fat
- 23 g
- Saturated Fat
- 12 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 2 g
- Sugar
- 38 g
- Protein
- 7 g
- Cholesterol
- 144 mg
- Sodium
- 369 mg
Ingredients
Crust:
Filling:
Directions
Special equipment:
a 9 1/2-inch deep-dish glass pie plate- Position a rack in the middle of the oven and preheat to 350 degrees F. Lightly spray a glass 9 1/2-inch deep-dish pie plate with cooking spray.
- For the crust: Whisk the flour, granulated sugar, baking powder and salt together in a medium bowl. Whisk the half-and-half, egg and vanilla together in a measuring cup or small bowl. Add the wet ingredients to the dry ingredients. Add the melted butter and whisk just until combined. Pour the batter into the prepared pie dish and set aside while you make the pumpkin filling.
- For the filling: Whisk the pumpkin purée, eggs, brown sugar, cornstarch, pumpkin pie spice and salt together in a large bowl, preferably one with a pour spout, or in a very large glass measuring cup with a pour spout (see Cook’s Note). Pour in the half-and-half and whisk until the mixture is completely combined and smooth.
- Carefully pour the filling into the center of the pie dish over the crust batter. When all of the filling has been added there should be a 1 1/2- to 2-inch ring of batter still visible around the edges. Use a rubber spatula or spoon to slightly pull in around the edge where the crust batter and the filling meet so that the edges have a slightly fluted appearance.
- Bake until the center of the pie is almost set but is still slightly wobbly and the crust is golden brown, 60 to 65 minutes. Cool the pie on a wire rack to room temperature, about 2 hours, then refrigerate for 4 hours or overnight. Serve sliced with a dollop of whipped cream if using.
Cook’s Note
Mixing the filling in a large bowl or glass measure with a pour spout will make it easier to pour the filling directly into the center of the crust mixture.
