Perfect Pumpkin Pie (Print Version)
# Ingredients:
→ Crust
01 -
1 cup and 2 tablespoons unbleached all-purpose flour
02 -
2 tablespoons sugar
03 -
1/4 teaspoon salt
04 -
1/2 cup cold unsalted butter, diced
05 -
1/4 cup plain 2% yogurt
→ Filling
06 -
1 teaspoon cornstarch
07 -
1/2 teaspoon ground cinnamon
08 -
1/4 teaspoon ground nutmeg
09 -
2 whole eggs
10 -
1 1/2 cups plain pumpkin purée
11 -
1 1/4 cups sweetened condensed milk
12 -
1/2 cup 35% heavy cream
13 -
2 tablespoons powdered sugar
# Instructions:
01 -
In a food processor, blend flour, sugar, and salt together. Add the diced butter and pulse until the texture looks like small pea-sized pieces. Mix in the yogurt and keep processing until the dough starts coming together. Shape it into a disk, wrap it in plastic, and chill for 30 minutes before using.
02 -
Move the rack to the oven's lowest position and heat the oven to 375 °F.
03 -
Lightly dust your surface with flour, roll out the dough, and place it in a 9-inch pie dish. Leave about 1/2 inch hanging over the edges, fold it under, and pinch to create a decorated edge. Keep aside for later.
04 -
Whisk the cornstarch, cinnamon, and nutmeg in a bowl. Add the eggs and whisk again, then stir in the pumpkin purée and sweetened condensed milk until smooth and well combined.
05 -
Pour the prepared filling into the crust. Bake for about 35 to 40 minutes or until the center has a slight jiggle. Let it cool on a rack once out of the oven.
06 -
Beat the cream and powdered sugar in a bowl until stiff peaks form. Use a piping bag with a decorative tip or simply add some on each slice before serving.