Deep Dish Pumpkin Pie
This deep dish pumpkin pie takes the classic holiday favorite to new heights with its generous filling and robust flavor profile. With a perfectly balanced spice blend and a buttery, flaky crust that extends higher to accommodate more of that luscious pumpkin filling, this pie delivers an unforgettable sensory experience that will have your guests requesting seconds.
Equipment
- 9-inch deep dish pie plate
- Pie weights or dried beans
- Pastry Cutter
- Wire Rack
- Pie Shield or Aluminum Foil
Ingredients
For the crust
- 2½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter cold and cubed (substitute with coconut oil for dairy-free option)
- ¼ to ½ cup ice water
For the filling
- 29 oz canned pumpkin puree not pumpkin pie filling
- 1 cup brown sugar packed
- ⅓ cup granulated sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 4 large eggs
- 1½ cups evaporated milk or full-fat coconut milk for dairy-free alternative
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Gradually add ice water, one tablespoon at a time, mixing gently until the dough just begins to come together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
- Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface into a circle approximately 14 inches in diameter to accommodate the deep dish format.
- Carefully transfer to a 9-inch deep dish pie plate, pressing gently against the bottom and sides. Trim excess dough leaving a 1-inch overhang, then fold under and crimp decoratively.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until just beginning to color.
- While the crust par-bakes, whisk together both sugars, all spices, and salt in a large bowl. Add the pumpkin puree and mix thoroughly.
- In a separate bowl, lightly beat the eggs, then add them to the pumpkin mixture along with the evaporated milk and vanilla extract. Whisk until smooth and uniform.
- Pour the filling into the par-baked crust. Shield the crust edges with aluminum foil or a pie shield to prevent over-browning.
- Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly. The ideal internal temperature for a perfectly set pumpkin pie is 175°F (79°C).
- Allow the pie to cool completely on a wire rack for at least 2 hours before refrigerating. For the best flavor development and texture, refrigerate overnight before serving.
Notes
- For an even flakier crust, freeze your butter for 15 minutes before cutting it into cubes.
- Make your crust up to 2 days ahead and keep it refrigerated.
- For a more vibrant flavor, add an extra ¼ teaspoon of freshly grated ginger.
- Bring refrigerated pie to room temperature for 30 minutes before serving for enhanced flavor.
- For a healthier version, reduce sugar by 25% and add 1 tablespoon of maple syrup for natural sweetness.
- Make your crust up to 2 days ahead and keep it refrigerated.
- For a more vibrant flavor, add an extra ¼ teaspoon of freshly grated ginger.
- Bring refrigerated pie to room temperature for 30 minutes before serving for enhanced flavor.
- For a healthier version, reduce sugar by 25% and add 1 tablespoon of maple syrup for natural sweetness.
Nutrition
Calories: 425kcalCarbohydrates: 52gProtein: 8gFat: 22gSaturated Fat: 13gSodium: 390mgFiber: 3gSugar: 32gVitamin A: 250IUCalcium: 15mg
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