Holiday Pumpkin Pie Recipe

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Holiday Pumpkin Pie
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Ingredients
26
Count
Nutrition
634
Calories
Total time
180
Minutes
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Ingredients:

Directions:

  1. PREPARE THE FRESH ROASTED PUMPKIN: Preheat oven to 375°F . Slice one medium to large sugar pumpkin carefully in half using a sharp or serrated knife. Scoop out all of the seeds and strings using an ice cream scoop. Season pumpkin flesh with a small pinch of kosher salt. Next, sprinkle lightly with fine granulated sugar. Place pumpkin halves cut-side down in a roasting pan. Fill roasting pan with 1/4 inch water. Place roasting pan with pumpkin on the center rack. Bake for one hour. Allow pumpkin to cool. Raise oven temperature to 425°F . Scoop out pumpkin flesh. Puree pumpkin well in a food processor. Mixture should be the consistency of baby food. Strain mixture through a fine mesh sieve. Transfer to a saucepan and simmer uncovered on stovetop for 10-15 minutes until the consistency of thick canned pumpkin puree. Remove from heat to cool. Measure 1 2/3 cups of puree and set aside.
  2. PREPARE THE CRUST: Measure 1 cup flour, 1 1/2 teaspoons sugar and 1/2 teaspoon kosher salt into bowl of food processor. Process on high for 5 seconds. Grate 6 tablespoons cold unsalted butter into small strips and add to flour. Add 2 1/2 tablespoons cold shortening in spoonfuls. Process for 5 seconds. Mix 3 1/2 tablespoons cold ice water with 1 teaspoon white vinegar and pour evenly over mixture. Process on high for 5 seconds. Add remaining 1/2 cup flour. Process high for 5 seconds. Place mixture on flat surface covered with waxed paper. Roughly mold into disc shape. Cover dough with waxed paper and roll just until dough is an evenly thick circle, about 1/8-inch thick or less. Remove top half of waxed paper. Turn dough-side down into 9-inch deep dish pie plate. Peel away remaining waxed paper. Fit dough evenly into pan without pressing too hard in any area. Trim pastry slightly larger than the pan and flute edges if desired (if dough becomes too soft, temper in the freezer for 2 minutes and continue until finished). Lightly move a rolling pin over top surface crust border to give a uniform appearance; Place into freezer for 10 minutes. Remove shell from freezer. Place small, light butter plate over middle of frozen dough. Bake for 15 minutes at 375°F . Remove from oven and remove small plate from center of crust with tongs. Place shell on cooling rack. Reduce oven setting to 350°F .
  3. PREPARE THE FILLING: In a small bowl, mix the following ingredients until clump-free: 2/3 cup golden brown sugar (loosely packed), 2 1/8 teaspoons Holiday Pumpkin Pie Spice, and 1/2 teaspoon kosher salt in a small mixing bowl. Set aside. Beat 2 extra large eggs lightly in a large mixing bowl. Separate an additional extra large egg and beat in reserved egg yolk. Whisk in 1 cup heavy whipping cream, 1/3 cup grade a pure maple syrup, 2 tablespoons dark rum, and 1 1/2 teaspoons lemon juice. Whisk the dry spice mixture into to the egg mixture. Whisk combined mixture gradually into the pumpkin puree until smooth and thoroughly combined.
  4. POUR mixture into the prepared pie crust.
  5. BAKE pie at 350°F for 55-65 minutes, until edges are set and center appears slightly soft (oven temperatures vary, so adjust accordingly). Allow pie to cool completely on a rack, uncovered.
  6. PREPARE THE TOPPING: Whip 1 1/2 cups whipping cream using an electric mixer on high speed, while gradually adding 3 tablespoons confectioners' sugar, until cream begins to thicken. Add 1/2 tablespoon dark rum and 1/2 teaspoon pure vanilla extract. Continue whipping until cream is thick, light and fluffy but not overbeaten (you want whipped cream, not butter!).
  7. TOP THE PIE (OPTION 1): Carefully spread whipped cream on cooled pie using a frosting spatula, leaving crust untouched, decorating in swirls.
  8. TOP THE PIE (OPTION 2): Cut pie into serving-sized wedges and place onto serving plate(s). Fill a pastry bag with whipped cream. Using a decorator tip, carefully squeeze whipped cream into a swirled dollop onto cooled pie.
  9. GARNISH whipped topping with a very light dusting of Holiday Pumpkin Pie Spice.
  10. SLICE, serve and enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 634.36 Kcal (2656 kJ)
Calories from fat 346.33 Kcal
% Daily Value*
Total Fat 38.48g 59%
Cholesterol 195.19mg 65%
Sodium 447.38mg 19%
Potassium 166.45mg 4%
Total Carbs 60g 20%
Sugars 33.54g 134%
Dietary Fiber 1.36g 5%
Protein 8.19g 16%
Vitamin C 0.9mg 2%
Vitamin A 0.1mg 5%
Iron 1.1mg 6%
Calcium 86.1mg 9%
Amount Per 100 g
Calories 248.68 Kcal (1041 kJ)
Calories from fat 135.77 Kcal
% Daily Value*
Total Fat 15.09g 59%
Cholesterol 76.52mg 65%
Sodium 175.39mg 19%
Potassium 65.25mg 4%
Total Carbs 23.52g 20%
Sugars 13.15g 134%
Dietary Fiber 0.53g 5%
Protein 3.21g 16%
Vitamin C 0.4mg 2%
Vitamin A 0.1mg 5%
Iron 0.4mg 6%
Calcium 33.8mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.6
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

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