Are you ready to ditch the same old pumpkin pie recipe this year and try something deliciously different? Then get ready to fall head over heels for our Sugar Pie Pumpkin recipe! This isn't your grandma's pumpkin pie; it's a delightful twist on a classic, boasting a rich, spiced pumpkin filling nestled in a flaky, buttery crust. It's the perfect blend of comforting and exciting, ideal for Thanksgiving, fall gatherings, or a cozy night in. This easy recipe is surprisingly simple to make, making it a fantastic option for both beginner bakers and experienced cooks seeking a delicious homemade treat. Prepare to be amazed by this healthy and satisfying alternative to traditional pies!
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 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 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 cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Avoid overmixing.
- Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps prevent shrinkage during baking.
- 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 pre-bake the crust for 10-12 minutes at 375°F (190°C) before adding the filling, or bake it blind (with pie weights) to prevent it from becoming soggy.
Making the Filling:
- Whisk together ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, cinnamon, ginger, cloves, nutmeg, salt, 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 350°F (175°C) for 50-60 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 slicing and serving. This allows the filling to set properly.
Tips and Variations:
- For a richer flavor, use homemade pumpkin puree.
- Add a sprinkle of chopped pecans or walnuts to the filling for added texture and flavor.
- For a creamier filling, add a splash of heavy cream or evaporated milk.
- Feel free to adjust the spices to your preference. A dash of allspice or cardamom can add a unique touch.
- Make it a mini pie! Use muffin tins to create individual sugar pie pumpkins.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-20g
- Carbohydrates: Approximately 45-50g
- Protein: Approximately 4-5g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This sugar pie pumpkin recipe is a guaranteed crowd-pleaser, offering a delightful balance of sweet and spiced flavors. It’s the perfect homemade dessert for any occasion, showcasing the best of fall's bounty. Enjoy!