December 20, 2023
It's an indisputable fact that everyone needs a reliable pumpkin dessert recipe, whether planning for Christmas or not. This Ree Drummond's Pumpkin Pie recipe does not disappoint, she writes:
"Whether planning for Thanksgiving/Christmas or not. Pumpkin cheesecake and pumpkin trifle make impressive centerpieces, but a Thanksgiving/Christmas dessert spread wouldn't quite feel complete without this traditional treat. It's just as important as the roasted turkey and dressing! This version results in the silkiest, creamiest filling, while keeping a perfect pie crust. And if you run out of pumpkin pie spice, you can easily mix up your own with the contents of your spice cabinet. Serve slices of this Thanksgiving/Christmas pie with vanilla whipped cream for the ultimate finish on Thanksgiving!" Ree Drummond
This recipe is written by Ree Drummond and appears in thepioneerwoman.com
The Pioneer Woman, Ree Drummond
I started this website completely on a whim, and it evolved into something I never could have imagined. Fifteen years later, I can’t believe I’m still here. This brings me to my big announcement! I have been working hard to reimagine this website. Along with a great team of editors, we'll bring you a whole bunch of new content, including recipes, shopping tips, design ideas, and more. Of course, I will be here continually telling stories of my cute husband, and sharing pictures of the dogs, the ranch, and all the things I’m cooking. I can’t wait to see what’s to come.
COURSE: Dessert
CUISINE:American
YIELDS: 8 - 10 serving(s)
PREP TIME: 30 mins
TOTAL TIME: 2 hrs 50 mins
AUTHOR: Ree Drummond at thepioneerwoman.com
INGREDIENTS:
FOR THE CRUST:
1 unbaked pie crust (store-bought or homemade), see previous recipe in an earlier blog
FOR THE FILLING:
1 15-oz. can pumpkin puree
1 1/4 c. heavy whipping cream
1/2 c. granulated sugar
1/4 c. packed light brown sugar
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1/2 tsp. kosher salt
2 large eggs
1 large egg yolk
Whipped cream, to serve
DIRECTIONS:
For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes).
Preheat the oven to 400ËšF. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans.
Bake the pie crust until the edges look dry and it just begins to take on a bit of color, 13 to 15 minutes. Remove the crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool.) Return the crust to the oven and bake just until the bottom of the crust appears dry, 4 to 6 minutes. Reduce the oven temperature to 350°F.
For the filling: In a medium bowl, whisk together the pumpkin, cream, and sugars. Whisk in the pumpkin pie spice, vanilla, salt, eggs, and egg yolk until thoroughly combined.
Pour the filling into the pie crust and place on a baking sheet. Bake until it is set around the edges and the center jiggles just slightly, 55 to 60 minutes. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate.
NOTES:
How do I tell if my pumpkin pie is done?
For best results: Refrigerate the finished pie in the refrigerator for at least 2 hours.
NUTRITION:
Calories. 299
Fat18 g
Saturated fat10 g
Trans fat0 g
Cholesterol89 mg
Sodium215 mg
Carbohydrates30 g
Fiber2 g
Sugar18 g
Protein4 g
Vtamin D1 mcg
Calcium48 mg
Iron1 mg
Potassium159 mg