Are you ready to transport your taste buds to a cozy autumn evening? This recipe recreates the beloved Bob Evans Pumpkin Supreme Pie, bringing the warmth and deliciousness of this classic dessert right to your kitchen. Forget those bland, store-bought pies; this homemade version is bursting with pumpkin spice flavor and a perfectly flaky crust. It's surprisingly easy to make, perfect for beginner bakers, and impressive enough to wow even the most seasoned pie connoisseurs. Get ready for a taste of autumn that’s truly supreme!
Ingredients:
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in a flakier crust.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. You can optionally blind bake the crust for 15 minutes at 375°F (190°C) before adding the filling.
Making the Filling:
- Combine ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, cinnamon, ginger, cloves, nutmeg, salt, eggs, and vanilla extract until smooth and well combined.
- Pour into crust: Pour the pumpkin filling into the prepared pie crust.
- Bake: Bake in a preheated oven at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 40-45 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for Pumpkin Pie Perfection:
- Use fresh spices: For the best flavor, use freshly ground spices whenever possible.
- Don't overbake: Overbaking can result in a dry pie. Check for doneness regularly.
- Let it cool: Patience is key! Allowing the pie to cool completely ensures a smooth, creamy texture.
- Serve chilled (optional): For an extra cool treat, chill the pie in the refrigerator for a few hours before serving.
Variations:
- Add nuts: Chopped pecans or walnuts add a delightful crunch.
- Spice it up: Experiment with other spices like cardamom or allspice.
- Make it mini: Use mini pie crusts for individual servings.
Nutritional Information (per slice, approximate):
Calories: Approximately 350-400 Fat: Approximately 18-22g Saturated Fat: Approximately 10-12g Cholesterol: Approximately 60-70mg Sodium: Approximately 200-250mg Carbohydrates: Approximately 45-50g Sugar: Approximately 30-35g Protein: Approximately 4-5g
Please note that nutritional information is an estimate and can vary depending on the specific ingredients used.
This Bob Evans Pumpkin Supreme Pie recipe is a delicious and relatively easy way to enjoy the flavors of autumn. It’s a perfect dessert for Thanksgiving, fall gatherings, or any time you crave a taste of homemade goodness. Enjoy!