Deep Dish Pumpkin Pie using America’s Test Kitchen’s Fool Proof Pie Dough
For the past few years I have had a Thanksgiving problem – Pumpkin Pie. I love pumpkin pie, but I don’t have the typical 9″ pie dish nearly every recipe calls for. Oh? Bought a deep dish frozen pie crust, yup you’re stuck too – been there!
Every year I have to mix a little extra filling, but what exactly is the right amount? Will it taste right? I fudge the recipe just enough to fit in my pie dishes and it tastes ‘okay,’ but I am not fine with just ‘okay’ and ‘unknown’ in my recipes (and everything else).
This year was the year I decided to write down quantities for this pie.
Making the Pie
To get things started, I made a pie crust using my new favorite crust recipe from America’s Test Kitchen – Fool Proof Pie Dough. The dough is a bit different, but in a good way. First, it uses vodka which makes the dough flaky and second, it is super easy to roll.
While the crust was blind baking, I got to seasoning the canned pumpkin. I found it easier to add all the spices to the pumpkin and taste/adjust before adding in the eggs, milk etc. (I really, really try not to taste anything with raw egg in it.) Once I was satisfied with the spiciness of the pie, I let my husband and daughter try it – thumbs up!
- 2½ cups Canned Pumpkin Puree (about 1.5 - 15oz cans)
- 2 tsp Cinnamon
- 1¼ cup Brown Sugar (packed)
- 1 tsp Ginger Powder
- ½ tsp Salt
- ½ tsp Ground Allspice
- 1 tsp Fresh Grated Nutmeg
- 1 tsp Vanilla
- 1 cup Milk
- 1 cup Heavy Cream
- 3 eggs (whisked together)
- 2 tablespoons Unsalted Butter (melted)
- 1 - Deep Dish Pie Crust (frozen or blind baked)
- Aluminum Foil
- Thoroughly mix the above ingredients and pour into Deep Dish Pie Crust
- Cover edges of crust with aluminum foil
- Bake for 15 mins at 425 degrees, followed by 45 - 60 minutes at 350 degrees.
- The pie is finished baking when a knife inserted in the center comes out clean.
https://www.thesugarpixie.net/2013/12/03/deep-dish-pumpkin-pie-using-americas-test-kitchens-fool-proof-pie-crust/Deep Dish Pumpkin Pie using America's Test Kitchen's Fool Proof Pie Doughhttps://www.thesugarpixie.net/wp-content/uploads/2013/12/wpid-20131127_133158.jpghttps://www.thesugarpixie.net/wp-content/uploads/2013/12/wpid-20131127_133158-300x300.jpgBakingDessertsPieRecipesamerica's test kitchen,pie,pumpkin,thanksgivingFor the past few years I have had a Thanksgiving problem - Pumpkin Pie. I love pumpkin pie, but I don't have the typical 9' pie dish nearly every recipe calls for. Oh? Bought a deep dish frozen pie crust, yup you're stuck too - been there! Every year I...thesugarpixie email@example.comAdministratorThe Sugar Pixie