Pumpkin Sugar Pie
Photo by Mark Weinberg
MAKES
One 9 inch / 23 cm pie
TAKES
Prep time: 15 minutes
Cook time: 45 minutes
Total: 1 hour
✻ ABOUT THIS RECIPE
Meet the pumpkin pie that will NEVER, ever crack. This pumpkin version of one of my favorite pies, sugar pie, uses flour to set the filling, which means that even if it gets a smidge overbaked, the top is perfectly smooth. I like to use this smooth surface as an opportunity for decor: sometimes I dust powdered sugar on top (see Note). Or, I’ll use pie dough scraps to make sugar-crusted cutouts to decorate, like the leaves around the edge in the photo above.
INGREDIENTS
One recipe All Buttah Pie Dough, Par-Baked + cooled completely
100 g / ½ cup granulated sugar
60 g / ½ cup all purpose flour
107 g / ½ cup light brown sugar
6 g / 2 teaspoons pumpkin pie spice
2 g / ½ teaspoon fine sea salt
212 grams / 1 cup pumpkin puree
173 g / ¾ cup whole milk
176 g / ¾ cup heavy cream
4 g / 1 teaspoon vanilla bean paste or ½ vanilla bean, split and scraped
powdered sugar, as needed for finishing (optional - see Note)
Never Par-Baked? Never Fear!
METHOD
1. Preheat the oven to 375°F / 190°C with an oven rack in the center. Place the par-baked crust on a parchment lined baking sheet.
2. In a medium bowl, whisk together the granulated sugar and all purpose flour to combine. Add the brown sugar, pumpkin pie spice, and salt and mix to combine.
3. Gradually whisk in the heavy cream and milk. Stir in the vanilla bean paste/seeds. Finally, whisk in the pumpkin puree.
4. Pour the pumpkin mixture into the cooled par-baked crust. Transfer the pie to the oven and bake until the crust is deeply golden and the filling appears set around the edges, but still slightly jiggly in the center 30-35 minutes.
5. Let the pie cool completely.
NOTES
If desired, dust the cooled pie with powdered sugar.
I do this by placing a doily over the pie and dusting with powdered sugar, then lifting the doily up to reveal the pattern.
You can also use any kind of stencil, or just wing it by cutting a stencil out of parchment paper (think: paper snowflake style)!
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
