Copycat Whole Foods Pumpkin Pie
www.2foodie.com
🥧 1. Prepare the Pie Crust
1.1 Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar until evenly blended.
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar until evenly blended.
1.2 Cut in the Butter
Add the chilled, diced butter to the flour mixture.
Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse, sandy crumbs with pea‑sized pieces of butter remaining.
Add the chilled, diced butter to the flour mixture.
Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse, sandy crumbs with pea‑sized pieces of butter remaining.
1.3 Add Ice Water
Drizzle in the ice water, 1 tablespoon at a time, gently tossing the mixture with a fork after each addition.
Stop adding water as soon as the dough begins to clump together without becoming sticky.
Drizzle in the ice water, 1 tablespoon at a time, gently tossing the mixture with a fork after each addition.
Stop adding water as soon as the dough begins to clump together without becoming sticky.
1.4 Shape and Chill
Gather the dough into a ball, flatten it into a disk, and wrap it tightly in plastic wrap.
Refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.
Gather the dough into a ball, flatten it into a disk, and wrap it tightly in plastic wrap.
Refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.
🔥 2. Preheat the Oven
Preheat your oven to 425°F (220°C) to ensure the crust sets properly when the pie first goes in.
Preheat your oven to 425°F (220°C) to ensure the crust sets properly when the pie first goes in.
🎃 3. Prepare the Pumpkin Filling
3.1 Mix the Dry Ingredients
In a medium bowl, combine the pumpkin purée, granulated sugar, salt, cinnamon, ginger, and cloves. Stir until the spices are evenly distributed.
In a medium bowl, combine the pumpkin purée, granulated sugar, salt, cinnamon, ginger, and cloves. Stir until the spices are evenly distributed.
3.2 Incorporate the Eggs
Lightly beat the eggs in a separate bowl.
Add the beaten eggs to the pumpkin mixture and stir until smooth.
Lightly beat the eggs in a separate bowl.
Add the beaten eggs to the pumpkin mixture and stir until smooth.
3.3 Add the Evaporated Milk
Gradually pour in the evaporated milk, mixing continuously until the filling is silky and fully combined.
Gradually pour in the evaporated milk, mixing continuously until the filling is silky and fully combined.
🍥 4. Roll Out the Dough
Lightly flour your work surface.
Roll the chilled dough into a circle large enough to fit a 9‑inch pie plate, about ⅛ inch thick.
Carefully transfer the dough to the pie plate, easing it into the corners without stretching.
Trim the edges to leave a ½‑inch overhang, fold it under, and flute or crimp as desired.
Lightly flour your work surface.
Roll the chilled dough into a circle large enough to fit a 9‑inch pie plate, about ⅛ inch thick.
Carefully transfer the dough to the pie plate, easing it into the corners without stretching.
Trim the edges to leave a ½‑inch overhang, fold it under, and flute or crimp as desired.
🧁 5. Assemble the Pie
Pour the prepared pumpkin filling into the unbaked pie crust.
Smooth the surface with a spatula to ensure even baking.
Pour the prepared pumpkin filling into the unbaked pie crust.
Smooth the surface with a spatula to ensure even baking.
🔥 6. Bake the Pie
6.1 Initial High-Heat Bake
Bake at 425°F (220°C) for 15 minutes to set the crust.
Bake at 425°F (220°C) for 15 minutes to set the crust.
6.2 Reduce Heat and Finish Baking
Reduce the oven temperature to 350°F (175°C).
Continue baking for 40–50 minutes, or until a knife inserted near the center comes out clean and the filling is set but slightly jiggly in the center.
Reduce the oven temperature to 350°F (175°C).
Continue baking for 40–50 minutes, or until a knife inserted near the center comes out clean and the filling is set but slightly jiggly in the center.
❄️ 7. Cool and Serve
Transfer the pie to a wire rack and allow it to cool for at least 2 hours. This cooling period helps the filling fully set.
Serve at room temperature or chilled, with whipped cream if desired.
Transfer the pie to a wire rack and allow it to cool for at least 2 hours. This cooling period helps the filling fully set.
Serve at room temperature or chilled, with whipped cream if desired.
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