Rustic Pumpkin Pie
This rustic pumpkin pie transforms the classic dessert into an approachable masterpiece that even novice bakers can proudly serve. Unlike traditional versions that demand precision, this rustic variant embraces natural edges and hand-folded crusts, creating a dessert that's both visually stunning and deliciously authentic.
Equipment
- Baking Sheet
- Parchment Paper
- Pastry Cutter
- Rolling Pin
Ingredients
Rustic Crust
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup unsalted butter cold and cubed
- 4-5 tablespoons ice water
- 1 egg for egg wash
- 1 tablespoon turbinado sugar for sprinkling
Pumpkin Filling
- 15 oz pure pumpkin puree not pumpkin pie filling
- ¾ cup heavy cream
- ½ cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Combine flour, salt, and sugar in a large bowl. 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.
- Drizzle in ice water one tablespoon at a time, stirring gently with a fork until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- While the dough chills, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, vanilla, and spices in a medium bowl until smooth and well combined.
- Preheat your oven to 375°F (190°C). On a lightly floured parchment paper, roll the chilled dough into a rough 12-13 inch circle about ⅛ inch thick.
- Transfer the parchment with the dough onto a baking sheet. Pour the pumpkin filling into the center of the rolled dough, leaving about a 2-inch border all around.
- Gently fold the edges of the dough over the filling, pleating as you go. The center will remain open, showcasing the filling.
- Brush the folded dough edges with beaten egg and sprinkle with turbinado sugar.
- Bake in the preheated oven for 45-50 minutes, until the crust is golden brown and the filling is set but still has a slight jiggle in the center. If the crust begins to brown too quickly, tent the edges with foil.
- Allow the pie to cool completely on the baking sheet for at least 2 hours before serving.
Notes
For a gluten-free option, use a 1:1 gluten-free flour blend.
For dairy-free alternatives, substitute cold coconut oil for butter and coconut cream for heavy cream.
Maple syrup can replace brown sugar for a more complex flavor profile.
Store at room temperature, lightly covered, for up to 2 days or refrigerate for up to 4 days.
Freeze individual slices wrapped in plastic and foil for up to 2 months.
Nutrition
Calories: 320kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 11gCholesterol: 95mgSodium: 230mgFiber: 2gSugar: 18g
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