I mostly used this recipe from Sally’s baking addiction for this one, but I made a few modifications of my own. She swears that a pinch of black pepper makes it magical, but I am still skeptical. I also used the same pie crust recipe that I usually use, the same one from my mom.
The filling for this recipe makes a bit more than will fit in an 8 inch pie plate, which is all I currently have. Fortunately, there is usually some extra dough too, so I make a couple mini pies in some small glass bowls.
- 2 cups all-purpose flour (type 405)
- 2/3 cup vegetable shortening
- 1 teaspoon salt
- 5-8 tablespoon cold water
- 1 15 oz. can pureed pumpkin ((not pumpkie pie filling - just pure pumpkin))
- 1 cup heavy whipping cream
- 3 large eggs
- 1 1/4 cups brown sugar (packed)
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinammon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Prepare the filling
- Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and cream. Vigorously whisk until everything is combined.
Make the crust
- Preheat oven to 375°F (190°C).
- Blend flour and salt together well. Cut in shortening with pastry blender until pieces are teh size of small peas. Sprinkle one tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all the dough is moistened. Form into two balls. Flatten on lightly floured surface by pressing with edge of hand three times across in both directions. Roll from center to edge until 1/8 inch thick. You can check the size of the crust by placing the pie plate above the crust and seeing how much dough sticks out.
- To put the crust into the pie plate, gently pull the edge of the dough onto the rolling pin and roll towards you, so the dough is rolled onto the pin. Carefully lift the dough over the pie plate and unroll so that the dough is centered on the plate. You want about an inch or so of crust to hang over the edge. Cut off excess. Work around the pie, squeezing the dough between two fingers to get a nice fluted effect.
- If you don't pre-bake the crust, the bottom can get soggy. Thus it is best to bake a bit first without the filling. When doing so, you want something to weight the crust down, so it doesn't puff up. The best solution is pie weights, pennies, or dried beans.
- Line the pie plate with parchment paper. You can also add a layer of aluminum foil. This will make it easy to take the weights out after pre-baking. Fill up the pie shell 1/2 to 3/4 full. Bake for about 10 minutes
Apply egg wash
- Whisk the egg and 1 tablespoon milk together. Brush the top of the crust using a pastry brush. This will give the crust a golden shine to it while baking.
Add filling and bake
- Pour the filling into the pre-baked pie shell. It will rise a bit, so only fill about 3/4 full, otherwise it is likely to overflow and cause a big mess.
- After about 20-25 minutes, place a pie crust shield or ring made of aluminum foil over the pie to prevent the crust from burning.
- Bake an additional 25-30 minutes or so. It is okay for the filling to be a little bit jiggly when you take it out. It should finish setting up as it cools. If you bake it too long, it will develop cracks. Better a few cracks than undercooked though, in my opinion. - Mini-pies will not take as long, probably only 35-40 minutes total.
- To make your pie a bit fancier looking, you can cut out some of the extra dough with cookie cutters, and then place on the pie afterwards. Simply roll out the dough like normal, cut out the shapes, then brush with a little egg wash, and sprinkle with a cinnamon sugar mixture. Bake for about 10 minutes, until golden brown. Add to the pie after it has cooled for at least 30 minutes.