Butternut pumpkin pie
Indulge in the rich and comforting flavors of this Butternut Pumpkin Pie, made with a buttery, homemade crust and a creamy, spiced pumpkin filling. Perfect for holiday gatherings or a cozy autumn dessert!
- 13 Jun 2024
- Cook time 35 min
- Prep time 45 min
- 10 Servings
- 7 Ingredients
Butternut pumpkin pie is a delicious and seasonal dessert that combines the creamy texture of butternut pumpkin with a rich and buttery crust. This recipe is perfect for autumn gatherings, holiday dinners, or simply as a sweet treat to enjoy with family and friends. Let's dive into creating this delightful pie with a perfect balance of sweetness and pumpkin flavor.
Ingredients:
Instructions:
1.1. In a large mixing bowl, combine the all-purpose flour and chilled, cubed butter.
1.2. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.
1.3. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together and can be formed into a ball.
1.4. Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes.
2.1. Preheat your oven to 375°F (190°C).
2.2. Place the peeled, seeded, and cubed pumpkin on a baking sheet.
2.3. Roast in the preheated oven for about 25-30 minutes or until the pumpkin is tender when pierced with a fork.
2.4. Let the roasted pumpkin cool slightly, then puree it using a blender or food processor until smooth.
3.1. In a large bowl, combine the pumpkin puree, eggs, heavy whipping cream, and brown sugar.
3.2. Mix until thoroughly combined and smooth.
4.1. Preheat your oven to 350°F (175°C) if it has cooled down.
4.2. Roll out the chilled dough on a lightly floured surface to fit your pie dish.
4.3. Transfer the rolled-out dough to the pie dish, pressing it gently to fit and trimming any excess dough from the edges.
4.4. Pour the pumpkin filling into the prepared crust.
5.1. Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
5.2. If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.
6. Cool and Serve:
6.1. Remove the pie from the oven and let it cool on a wire rack.
6.2. Once the pie has cooled completely, slice and serve. Optionally, top with a dollop of whipped cream.
Tips:
- For a flakier crust, ensure that the butter is cold and cut into small pieces before mixing it with the flour.
- Pre-bake the pie crust for 10 minutes at 375°F (190°C) before adding the filling to prevent a soggy bottom.
- If you prefer a smoother filling, purée the pumpkin until it's completely smooth before mixing it with the other ingredients.
- Allow the pie to cool completely before slicing to ensure clean and even cuts.
- For added flavor, consider adding spices such as cinnamon, nutmeg, and cloves to the pumpkin filling.
- Leftover pie can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Congratulations! You've made a mouth-watering butternut pumpkin pie that's sure to impress your guests. The combination of smooth pumpkin filling and crisp, buttery crust creates a harmonious blend of textures and flavors. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream, and enjoy the fruits of your labor. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 360kcal | 15% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 1.23g | 3% |
| Sugar 20g | 20% |
| Fat | |
| Fat 20g | 23% |
| Saturated 11g | 37% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 610ug | 68% |
| Choline 50mg | 9% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 1.00mg | 6% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 9mg | 10% |
| Vitamin E 1.30mg | 9% |
| Vitamin K 2.74ug | 2% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 1.38mg | 13% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 420mg | 12% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 27mg | 2% |
| Zinc, Zn 0.78mg | 7% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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