How to make Classic Pumpkin Pie (sweeter!) - La Cooquette -

evaporated milk

🥗Healthier: coconut milk

💰Cheaper: whole milk

Coconut milk offers a dairy-free option, while whole milk is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can reduce refined sugar intake, while brown sugar is typically cheaper.

Welcome to the recipe introduction.

Make the pie crust (pat brisée) using cold flour, cold water, cold butter, and salt in a food processor.

Add flour and salt to the food processor, then add butter piece by piece.

Add cold water as needed until the dough is clumpy but not sticky.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

After an hour, remove the dough and extend it over the pie pan, trimming excess dough with kitchen scissors, leaving half an inch overhang.

Tuck the overhang under to fit the pan and create a decorative edge using thumb and fingers.

Freeze the crust for 15 minutes.

Preheat the oven to 375°F.

Create an egg wash with 1 egg and heavy cream and brush it over the edges of the crust.

Blind bake the crust using the foil method, covering the entire crust and pressing it down.

While the crust is baking, prepare the pie filling by mixing light brown sugar, seasonal spices, 1 tablespoon corn starch, a pinch of salt, vanilla, and 2 eggs.

Add evaporated milk and condensed milk for creaminess, then mix in pumpkin puree.

Blend the filling with a hand mixer until combined.

Pour the filling into the baked pie crust, noting that it may seem too liquid.

Bake the pie at 375°F for 30 to 40 minutes.

Once baked, serve with whipped cream or ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens