Classic Pumpkin Pie

Name: Classic Pumpkin Pie
Ingredients: Filling; 2 cups pumpkin puree (or one 15-ounce can); 1/2 cup granulated sugar; 1/2 cup light brown sugar; 1/2 teaspoon salt; 2 1/2 teaspoons pumpkin pie spice (I like King Arthur's); 1/8 teaspoon freshly ground black pepper (optional); 3 large eggs; 3/4 cup half and half; 1/2 cup heavy cream; 1 teaspoon good quality vanilla extract; 1 tablespoon all-purpose flour; Super easy pie crust; 1 1/2 cups all-purpose flour; 1/2 teaspoon salt; 4 tablespoons shortening, cubed; 5 tablespoons unsalted butter, cold and cubed; 3-5 tablespoons ice water

18 ingredients

1 steps

Ingredients

Filling
2 cups pumpkin puree (or one 15-ounce can)
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice (I like King Arthur's)
1/8 teaspoon freshly ground black pepper (optional)
3 large eggs
3/4 cup half and half
1/2 cup heavy cream
1 teaspoon good quality vanilla extract
1 tablespoon all-purpose flour
Super easy pie crust
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons shortening, cubed
5 tablespoons unsalted butter, cold and cubed
3-5 tablespoons ice water

Directions

1

["Add pumpkin puree, sugars, pumpkin pie spice, salt, and pepper (if using). The black pepper is optional but adds additional, unexpected spice flavor. Blend until very smooth. This helps to remove any uneven or stringy texture that remains in the pumpkin puree.", "Add pumpkin mixture to saucepan over medium heat until steam forms, stirring frequently. Heat until very warm throughout for a few minutes but no longer than 5 minutes. Mixture will start to bubble slightly if you don't stir. Remove from heat and let cool slightly.", "In a separate bowl, beat eggs then whisk in half and half and heavy cream (or instead of half and half + heavy cream, you can use 1 1/4 cup light cream). Add a spoonful of pumpkin puree mixture and whisk to temper eggs. Add a second spoonful to mixture and mix again. Slowly add egg mixture to pumpkin puree and whisk.", "Lightly grease a 9\" pie pan that is at least 1 1/2\"" deep. Roll out and transfer to pan (will need roughly a 13\"" circle). Crimp edges above rim to keep filling in when it expands while baking. Refrigerate crust while you preheat the oven.""