Pumpkin Pie Cooled Before Slicing

Pumpkin Pie Cooled Before Slicing keeps the shopping list focused on oz pureed pumpkin, oz sweetened condensed milk, and eggs slightly whisked. It serves 12 people.

Count on 15 minutes of prep, 40 minutes of cooking, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 15 oz pureed pumpkin
• 14 oz sweetened condensed milk
• 2 eggs slightly whisked
• 2 ¼ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 1 ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 ⅛ teaspoon salt
• 1 9 inch pie crust All Butter Pie Crust Recipe

How the cooking goes

1. Warm the oven to 350°F convection or 375℉ conventional.

Par-bake the pie crust

1. If using homemade pie dough, roll out one portion of pie dough on a lightly floured surface until about 1/8th inch thick. Chill 30 minutes flat on a sheet pan. This allows the gluten to relax and the butter to resolidify.
2. Set chilled dough on top of a 9 inch pie dish or tin. Allow to warm up just enough to be workable. Lift up the edges and allow it to settle on the bottom. Gently press the sides to fit the dish allowing the edges to overhang the dish. Start on one side and roll the edges under towards the dish. Roll until you reach the dish then gently press it down on the dish to seal. Repeat with the rest of the crust.
3. Flute the edges by pressing one knuckle on the outside and two knuckles around it from the inside of the crust. You prefer using the knuckles but you could also use your finger tips. Chill for 10-30 minutes depending on how warm it got. If it is still cold, just 10 minutes will do.
4. Crumple a piece of baking paper and line the inside of the chilled crust. Fill with pie weights, beans or rice. You find beans work best.
5. Bake crust 15-20 minutes and then remove the weights and parchment. You remove the parchment and weights when the crust has just begun to brown and doesn’t look raw anymore. If you remove it too soon, the crust will still slide down the sides of the dish particularly if you are using a ceramic dish.
6. You can allow the crust to cool until it is no longer warm or you can fill it while still warm.

Prepare the pumpkin pie filling

1. The original recipe circa 2013 called to heat the pumpkin puree along with all the spices in a small sauce pot. This does take a little of the "canned" taste from the pumpkin and it will bloom the spices to get their full effect. It can also be omitted to simplify the process. These days, you just whisk everything together and get the easiest pie in the world in the oven!
2. If you haven’t already, heat the oven to 350℉. In a medium bowl, whisk all ingredients except piecrust together until the mix looks even. Make sure there are no streaks of egg white and the filling is smooth.
3. Tip into par-baked pie crust.
4. Oven-bake in preheated oven (350°F) for 35-40 minutes or until set on the edges and jiggles slightly in the center. The pumpkin pie filling will puff and will move as one unit like Jello or cheesecake. Try not to poke the pie with a knife or cake tester to test for doneness or it will crack as it cools.
5. The pumpkin pie will set perfectly if allowed to cool until it is no longer warm prior to cutting. It will slice the best if refrigerated.
6. Wrap in plastic or foil and store in the refrigerator. It will also keep for several days at ambient temperature if you prefer.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pies and tarts, open Key Lime Pie Cooled Before Slicing and Peach Blackberry Pie in a Pastry Shell.