Before you delve deep into this recipe, we here at Alf Hana would like for you to know that we are 100% not okay with the origins of Thanksgiving and how this holiday came to exist. However, we will take the first chance we get to eat our feelz with food…which brings us to this recipe. When one thinks of the holiday (whether you call it Thanksgiving, Friendsgiving, or just a day in the last week of November where you eat wholesome food with family and friends), your mind automatically goes to Turkey. We’re not here to talk about that. We’re here to talk about pumpkin pie. Nothing beats biting into that crunchy crust and soft pumpkin filling. Here’s how to do it in less than an hour.
INGREDIENTS:
For the pie crust
- 2 cups all-purpose flour
- ½ cup unsalted butter, cut into ½-inch cubes
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ⅓ cup ice water
For the pie filling
- 1 can (398 mL) pumpkin puree
- 1 large egg
- 3 egg yolks
- 1 cup sweetened condensed milk
- ½ teaspoon fresh ginger, grated
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine salt
- whipped cream (optional, for serving)
- pecans (optional for serving)
INSTRUCTIONS:
Making the pie crust
- 1. In a food processor, combine the flour, butter, sugar, and salt.Pulse on and off for 1 minute, or until the flour mixture forms little bits of dough.
- Sprinkle cold water into the mixture (this is important). Close the lid and pulse on and off for another minute, or until the dough resembles breadcrumbs.
- Place the dough on a work board. Squeeze all of the parts together with your hands until they form a dough. Make a smooth disk out of it. Wrap the disk in plastic wrap and place it in the refrigerator for 1 hour
- Flour a work area and lay out the dough into a 14-inch circle. Place the rolled dough in a 9-inch pie pan that has been buttered. Tuck the dough down and fold it around the rim. With your fingers, crimp the edges.
Making the pie crust
- Preheat oven to medium.
- In a large bowl, whisk together pumpkin puree, egg and egg yolks, until smooth. Add sweetened condensed milk, ginger, cinnamon, nutmeg, and salt. Whisk until thoroughly combined.
- Pour filling into the prepared pie crust and lightly shake the pie plate to release any air bubbles.
- Bake for 15 minutes, then reduce heat medium low and bake for another 40 minutes. The filling should be set in the middle at this point. To check if the pie is ready, insert a toothpick (or paring knife) into the filling, approximately 1 inch from the crust; if it comes out clean, it’s ready. NOTE: Do not overbake to avoid cracking in the middle of the pie filling.
- Remove from oven and allow the pie to cool completely before serving. Cooling down takes 2 hours at room temperature. Once cooled down, serve immediately or place in the refrigerator for storage.
- To serve, top with whipped cream and pecans.
To store, loosely cover the pie with plastic wrap and place in the refrigerator. Pumpkin pie can be stored in the refrigerator for 3-4 days.