Pumpkin Pie

Running the pumpkin through a food processor makes this pumpkin pie smooth and delicious.

Share this Recipe

Pumpkin Pie
Running the pumpkin through a food processor makes this pumpkin pie smooth and delicious.
Save to Yummly Yum
Printer Friendly
3550 calories
399 g
1279 g
200 g
57 g
119 g
1597 g
2889 g
242 g
5 g
66 g
Nutrition Facts
Serving Size
1597g
Servings
12
Amount Per Serving
Calories 3550
Calories from Fat 1762
% Daily Value *
Total Fat 200g
308%
Saturated Fat 119g
597%
Trans Fat 5g
Polyunsaturated Fat 11g
Monounsaturated Fat 55g
Cholesterol 1279mg
426%
Sodium 2889mg
120%
Total Carbohydrates 399g
133%
Dietary Fiber 22g
89%
Sugars 242g
Protein 57g
Vitamin A
1671%
Vitamin C
37%
Calcium
84%
Iron
114%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Pie Crust
  1. 1 1/4 cups unbleached all-purpose flour , measured by dip-and-sweep
  2. 1/2 teaspoon table salt
  3. 1/2 teaspoon granulated sugar
  4. 10 tablespoons unsalted butter (1 1/4 sticks), chilled and cut into 1/4-inch pats
  5. 3 – 3 1/2 tablespoons ice water
Pumpkin Filling
  1. 2 cups (16 ounces) plain pumpkin puree, canned or fresh
  2. 1 cup packed dark brown sugar
  3. 2 teaspoons ground ginger
  4. 2 teaspoons ground cinnamon
  5. 1 teaspoon fresh grated nutmeg
  6. ¼ teaspoon ground cloves
  7. ½ teaspoon salt
  8. 2/3 cup heavy cream
  9. 2/3 cup milk
  10. 4 large eggs
For pastry shell
  1. Mix flour, salt, and sugar in a food processor fitted with steel blade.
  2. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds.
  3. Turn mixture into a medium-sized bowl.
  4. Drizzle 3 tablespoons of water over flour mixture.
  5. With blade side of a rubber spatula, cut mixture into little balls.
  6. Then press down on mixture with broad side of spatula so balls stick together in large clumps.
  7. If dough resists gathering, sprinkle remaining water over dry, crumbly patches and press a few more times.
  8. Form dough into a ball with your hands; wrap in plastic, then flatten into a 4-inch disk. Refrigerate for at least 30 minutes. (Can be refrigerated for 2 days or, if sealed airtight in a plastic bag, or frozen for up to 6 months.)
  9. Generously sprinkle a 2-foot square work area with flour.
  10. Remove dough from wrapping and place disk in center; dust top with flour. (If it has been chilled for more than 1 hour, let dough stand until it gives slightly when pressed, 5 to 10 minutes.)
  11. Roll dough in all directions, from center to edges, rotating a quarter turn and strewing flour underneath as necessary after each stroke.
  12. Flip disk over when it is 9 inches in diameter and continue to roll (but don’t rotate) in all directions, until it is 13 to 14 inches in diameter and just under 1/8 inch thick.
  13. Fold dough in quarters and place the corner in the center of a Pyrex pie plate measuring 9- to 9 1/2-inches across top.
  14. Carefully unfold dough to cover pan completely, with excess dough draped over pan lip. With one hand, pick up edges of dough; use index finger of other hand to press dough around pan bottom.
  15. Use your fingertips to press dough against pan walls. Trim dough overhanging the pan to an even 1/2 inch all around.
  16. Tuck overhanging dough back under itself so folded edge is flush with edge of pan lip.
  17. Press double layer of dough with your fingers to seal, then bend up at a 90-degree angle and flute by pressing thumb and index finger about 1/2-inch apart against outside edge of dough, then using index finger (or knuckle) of other hand to poke a dent through the space. Repeat procedure all the way around.
  18. Refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell.
  19. Using table fork, prick bottom and sides — including where they meet — at 1/2-inch intervals.
  20. Flatten a 12-inch square of aluminum foil inside shell, pressing it flush against corners, sides, and over rim. Prick foil bottom in about a dozen places with a fork.
  21. Chill shell for at least 30 minutes (preferably an hour or more), to allow dough to relax.
  22. Adjust oven rack to lowest position and heat oven to 400 degrees. (Start preparing filling when you put shell into oven.)
  23. Bake 15 minutes, pressing down on foil with mitt-protected hands to flatten any puffs.
  24. Remove foil and bake shell for 8 to 10 minutes longer, or until interior just begins to color.
For the filling
  1. For filling, process first 7 ingredients in a food processor fitted with steel blade for 1 minute.
  2. Transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat.
  3. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
  4. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
  5. Process eggs in food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mixture through feed tube.
  6. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer.
  7. Immediately pour warm filling into hot pie shell. (Ladle any excess filling into pie after it has baked for 5 minutes or so — by this time filling will have settled.)
  8. Bake until filling is puffed, dry-looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes.
  9. Cool on a wire rack for at least 1 hour.
Beta Nutrition
calories
3550
fat
200g
protein
57g
carbs
399g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/