Perfect Pumpkin Pie (Print Version)
# Ingredients:
→ Crust
01 -
2 tablespoons sugar
02 -
115 g cold unsalted butter, diced
03 -
175 g unbleached all-purpose flour
04 -
1/4 teaspoon salt
05 -
1/4 cup 2% plain yogurt
→ Filling
06 -
300 ml sweetened condensed milk
07 -
1 teaspoon ground cinnamon
08 -
1/4 teaspoon ground nutmeg
09 -
2 eggs
10 -
125 ml 35% cream
11 -
5 ml cornstarch
12 -
375 ml plain pumpkin puree
13 -
2 tablespoons powdered sugar
# Instructions:
01 -
Put the flour, sugar, and salt into a food processor and mix. Add the butter and combine until the pieces resemble peas. Mix in the yogurt until the dough begins to come together. Shape into a disk, wrap it in plastic, and pop it into the fridge for 30 minutes.
02 -
Set your oven rack low and turn it on to preheat at 375°F (190°C).
03 -
Roll the dough out on a lightly floured surface. Fit it into a 9-inch pie plate, trim leaving 1/2 inch excess, fold it over for a double layer, and crimp the edges as decoration. Set aside.
04 -
In a mixing bowl, whisk cornstarch, cinnamon, and nutmeg together. Add the eggs and whisk again. Stir in the pumpkin puree and condensed milk. Keep mixing until smooth.
05 -
Pour the filling into the dough-lined pie dish. Bake for 35-40 minutes or until the center has a slight jiggle. Cool completely on a wire rack.
06 -
Beat the cream and powdered sugar together in a bowl until stiff peaks form. Pipe the whipped cream on top using a pastry bag with a decorative tip, or spoon it directly onto each slice before serving.