Self-Crusting Pumpkin Pie
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 429
- Total Fat
- 23
- Saturated Fat
- 12
- Carbohydrates
- 51
- Dietary Fiber
- 2
- Sugar
- 38
- Protein
- 7
- Cholesterol
- 144
- Sodium
- 369
- Total: 7 hr 25 min (includes chilling time)
- Active: 20 min
Ingredients
Crust:
Nonstick cooking spray
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup half-and-half
1 large egg, at room temperature
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, melted and cooled slightly
Filling:
One 15-ounce can pure pumpkin purée
3 large eggs, at room temperature
1 cup packed light brown sugar
1 tablespoon cornstarch
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
1 1/4 cups half-and-half
Whipped cream, for serving, optional
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.