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!

Deep Dish Pumpkin Pie using America's Test Kitchen's Fool Proof Pie Dough
 
Prep time
Cook time
Total time
 
Smooth and spicy pumpkin pie.
Author:
Recipe type: Dessert
Serves: 8+
Ingredients
  • 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
Instructions
  1. Thoroughly mix the above ingredients and pour into Deep Dish Pie Crust
  2. Cover edges of crust with aluminum foil
  3. Bake for 15 mins at 425 degrees, followed by 45 - 60 minutes at 350 degrees.
  4. The pie is finished baking when a knife inserted in the center comes out clean.

 

Deep Dish Pumpkin Pie

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.jpgthesugarpixieBakingDessertsPieRecipesamerica'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...Misadventures and fun in the kitchen and beyond