Classic Pumpkin Pie Recipe | Perfectly Spiced and Creamy | Michael Bosch Cooking

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Take a 9-inch deep pie pan.

Prepare the homemade pie crust or use store-bought.

Roll out the pie dough on a floured silicone mat, aiming for a circle slightly larger than 12 inches.

Transfer the rolled dough to the pie pan without stretching it, letting it fall into place.

Trim excess dough, leaving about an inch around the edges.

Roll the edges under to create a smooth edge.

Pinch the edges to create fluting around the top of the pie crust.

Place the pie shell in the freezer for 15 minutes to firm up the butter.

Preheat the oven to 425°F (220°C).

Remove the pie shell from the freezer and take off the cling film.

Prepare to blind bake the crust by crumpling parchment paper and placing it inside the pie shell.

Crumple aluminum foil and place it over the parchment paper.

Add ceramic pie weights or dry beans to weigh down the crust, ensuring it holds its shape during baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens