Ultimate Homemade Pumpkin Pie

Ingredients

• 1 disk Homemade Pie Dough (12‑inch disk, chilled, rolled to 12‑inch circle)
• 2 tablespoons All‑Purpose Flour (for dusting work surface)
• 1.5 pounds Dry Beans (or Pie Weights) (use as blind‑baking weights; can be reused)
• 15 ounce Pumpkin Puree (Libby's) (canned, unsweetened, thick)
• 1 piece Large Egg (room temperature)
• 3 pieces Egg Yolks (room temperature)
• 0.5 cup Light Brown Sugar (packed)
• 0.25 cup Granulated Sugar
• 1 teaspoon Pumpkin Spice
• 0.5 teaspoon Ground Cinnamon
• 0.5 teaspoon Salt
• 1 teaspoon Vanilla Extract (real vanilla)
• 12 ounce Evaporated Milk (room temperature)
• 1 cup Heavy Whipping Cream
• 3 tablespoons Granulated Sugar (for whipped cream)
• 0.5 tablespoon Golden Rum (adjust to taste)
• 1 piece Egg White (brush hot crust to seal)
• 1 sheet Parchment Paper (cut to fit 9‑inch pan)

Instructions

1. Roll Out the Dough

   Dust a clean work surface with flour, place the chilled pie dough disk on it and roll to a 12‑inch circle, rotating the dough occasionally to prevent sticking.

   Time: PT15M

2. Transfer and Shape the Crust

   Wrap the rolled dough loosely around a rolling pin, then unwrap into a 9‑inch glass pie pan. Gently press the dough into the sides, leaving an overhang. Trim excess with scissors and crimp the edge using two fingers to create a fluted border.

   Time: PT5M

3. Chill the Crust

   Cover the assembled crust and place it in the freezer for 30 minutes (or refrigerate for 1 hour) until firm.

   Time: PT30M

4. Preheat Oven for Blind Baking

   Preheat the oven to 425°F (218°C).

   Time: PT10M

   Temperature: 425°F

5. Blind Bake – First Phase

   Line the chilled crust with parchment paper, fill with dry beans (or pie weights) to 3/4 full, and bake for 17 minutes until the edges turn light golden.

   Time: PT17M

   Temperature: 425°F

6. Blind Bake – Seal and Finish

   Remove the weights and parchment carefully (watch for steam). Prick the bottom with a fork, brush the hot crust with a lightly beaten egg white, then return to the oven for 5 minutes until the base looks dry.

   Time: PT5M

   Temperature: 425°F

7. Cool Crust While Preparing Filling

   Transfer the pre‑baked crust to a cooling rack and let it cool completely (about 10 minutes) while you make the filling.

   Time: PT10M

8. Prepare Pumpkin Filling

   In a large mixing bowl, whisk together pumpkin puree, the whole egg, egg yolks, light brown sugar, granulated sugar, pumpkin spice, cinnamon, salt, and vanilla until smooth. Gradually whisk in the evaporated milk until fully incorporated and no air bubbles remain.

   Time: PT10M

9. Bake the Pumpkin Pie

   Pour the filling into the cooled crust and bake at 350°F (177°C) for 55‑60 minutes, until the edges are set and the center has a slight wobble.

   Time: PT60M

   Temperature: 350°F

10. Cool the Pie

    Remove the pie from the oven and place on a wire rack to cool completely to room temperature before adding topping.

    Time: PT30M

11. Make Rum‑Infused Whipped Cream

    In a clean bowl, beat heavy cream on medium speed until soft peaks form. Add granulated sugar, golden rum, and vanilla; continue beating on medium‑high until medium‑stiff peaks hold.

    Time: PT5M

12. Serve

    Transfer the whipped cream to a pastry bag fitted with a large open star tip and pipe generous swirls over each slice, or spoon it on. Slice with a damp paper towel between cuts for clean edges and enjoy.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g