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Pumpkin Pie

Yield: One 9-inch pie (9” x 1 ½”)

Degree of difficulty: Moderate

Prep Time: 1 ½ hours

Bake Time: 1 ½ hours

Total Time: 3 hours

Ingredients

For Pie Crust:

1 pouch (1 pound / 454 g) Cup4Cup Pie Crust Mix

1 cup (1/2 pound / 225 g) unsalted butter, cold, cut into ½-inch cubes

1 large egg yolk

10 tablespoons (5 ounces / 140 g) ice water

Cup4Cup Multipurpose Flour, for dusting

5 cups (2 pounds / 908 g) dried black beans or dried white beans, for blind baking

For Filling:

1 can (15 ounces /425 g) Libby’s pumpkin puree

1/2 cup (4 ounces / 110 g) dark brown sugar

1/3 cup (2.5 ounces / 66 g) granulated sugar

2 tablespoons (0.5 ounces /17.5 g) Cup4Cup Multipurpose Flour

1 teaspoon (3 g) kosher salt

½ teaspoon (1 g) ground cinnamon

1/8 teaspoon (0.2 g) ground cloves

3 large eggs, at room temperature

1 cup (8.5 ounces / 240 g) half-and-half

Instructions

For the Pie Crust:

  1. Combine the Cup4Cup Pie Crust Mix and cold butter in a food processor. Briefly pulse the machine a little at a time until the mixture resembles coarse cornmeal. Alternatively, you can use a pastry cutter and bowl to achieve the same result. Transfer mixture to a bowl. Beat the egg yolk and ice water together and then add to the bowl. Stir until the mixture looks crumbly. Knead until a dough forms.
  2. Divide the dough in half and flatten each half into a disc, about 5-inches in diameter. Wrap each disc in plastic wrap and refrigerate for at least 1 hour and up to 3 days in advance, or freeze for up to one month in advance.

To Blind-Bake the Crust:

  1. Set a rack in the center of the oven and preheat the oven to 325°F.
  2. Remove one disc of pie dough from the refrigerator 15 minutes before rolling. Reserve the second disc of pie dough for another use. Use Cup4Cup Multipurpose Flour to lightly dust your work surface. Roll one disc into a 12-inch circle, about 1/8-inch thick, lifting the dough often to prevent it from sticking. For reference, 1/8-inch is about the same thickness as two pennies stacked together.
  3. Fit the rolled out pie dough into a metal 9-inch pie tin that is 1 ½-inches deep. Be sure to use a pie tin that is made from thick, sturdy metal with a flat rim for the best baking.
  4. Trim the dough so that it is flush with the edge of the pie dish. Alternatively, you may trim the dough so that it overhangs the pie dish by about an inch. Then, roll the edges of the dough underneath itself to form a rounded edge. The edge of the dough should remain on top of the flat surface of the pie dish. Use your fingers to form a fluted edge or crimp it with a fork, if you prefer.
  5. Refrigerate the pie shell for 10 minutes so that the butter re-solidifies.
  6. Line the pie shell with a 16-inch round of parchment paper. Fill the shell with the dried beans, gently pushing the beans into the corners of the shell and filling the shell completely.
  7. Bake the pie shell for 35 minutes and until the crust edge is lightly golden brown but the bottom is still light in color. Remove the pie shell from the oven and remove the beans and parchment round. Return the pie shell to the oven and bake for an additional 10 minutes until the bottom of the pie shell is golden brown. Cool the pie shell to room temperature.

For the Filling:

  1. Using a blender, blend the pumpkin puree with the brown sugar, granulated sugar, Cup4Cup Multipurpose Flour, salt, cinnamon, and cloves until well mixed. Add in the eggs, one at a time, briefly pulsing to combine. With the blender on low, pour in the half-and-half and puree and blend until well mixed, about 15 seconds.
  2. Pour the filling into the blind-baked pie shell. Place the blind-baked pie shell on a parchment lined baking tray.
  3. Bake in the center rack of a 325°F oven for 50 – 60 minutes and until the filling is set and slightly puffed up along the edges. The center will still be wobbly when gently shaken.
  4. Remove the pie from the oven and cool on a wire rack to room temperature, about 2 -3 hours. Then, wrap the pie in plastic wrap and refrigerate overnight. The pumpkin filling will deflate as it cools.
  5. Bring the pie to room temperature before serving. You may store the pie for an additional 2-3 days covered in the refrigerator.

Tips

  • We recommend using Libby’s brand of pumpkin puree in this recipe for best results. Not all pumpkin purees are created equal.  We’ve found that Libby’s pumpkin puree produces the best results because of its consistent quality and it has a lower moisture content and better pumpkin flavor than other brands.
  • We also recommend baking this pie in a pie pan that is made from thick, sturdy metal, such as the USA Pan Nonstick 9-inch Pie Pan.  A metal pie tin conducts heat well and bakes the bottom crust fully.
  • Lastly, if your oven has not been calibrated for years we would recommend getting it checked. A few degrees off can affect baking times and quality. You can also use an oven thermometer to monitor and adjust the temperature as needed.