Pumpkin Pie Recipe Once Upon A Chef

The texture of the pie was spot on smooth and creamy.

Pumpkin pie recipe once upon a chef. Whisk until well combined. I would also recommend getting chef john s pie crust recipe. In a small heavy saucepan stir together the pumpkin sugar cinnamon ginger nutmeg cloves and salt.

In a medium bowl combine the flour salt baking soda baking powder cloves cinnamon and nutmeg. Set a kettle of water to boil this will be used for the water bath. 8 10 makes one 9 inch deep dish pie prep time.

If you freeze it thaw it overnight in the refrigerator. The dough can be made ahead and wrapped in plastic and refrigerated for up to 2 days or frozen for up to 1 month. Pumpkin pie can be made one day ahead of time and refrigerated.

Once you smell that nutty aroma take the pan off the heat and pour the browned butter into a large heat proof bowl to cool. In a large bowl of an electric mixer beat the butter and sugar on medium speed until just blended. The pie can be frozen after baking for up to 1 month.

Over medium heat bring the mixture to a sputter stirring constantly. 2 hours 15 minutes plus time to chill the dough and cool the pie. 1 hour 45 minutes.

The only change i did was due to not being able to find the chinese 5 spice. This recipe promises a tender flaky crust and gently spiced pumpkin filling that won t crack as it cools. Topped with homemade whipped cream and we ve already eaten half the pie.