THE BEST PUMPKIN PIE
This pumpkin pie is rich, smooth, bursting with flavor from the homemade pumpkin spice. With addition of rum and dulche leche condensed milk, this has become our favorite dessert for Thanksgiving or any other holiday.
Servings: 8 slices
For the pie crust
- 1 1/2 cup (180 g) all purpose flour
- 1 1/2 tsp granulated sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup (100 g) cold butter
- 1/2 cup (120 ml) very cold water
- 1 small egg beaten for egg wash
For the filling
- 1-15 ounce can of pumpkin purée
- 1-14 ounce can sweetened dulche leche condensed milk or sweet cream of coconut
- 3 large egg yolks
- 1 large egg
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground clove
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 tsp dark rum
- 5 tbsp heavy cream
For the crust
In a large bowl, sift the flour, sugar, cinnamon and salt. Give it a small stir with spatula.
Add cold butter and work in together with your hands. Slowly add cold water and continue working the dough with your hands, until the dough is not sticky.
Cover the dough with plastic food wrap and let chill in the refrigerator for 30 minutes.
Butter pie pan and roll out the dough on a floured work surface or between two sheets of parchment paper to a 3 to 4-mm (1/8-inch) thick sheet.
With the help of a roller, move the dough onto the pie pan and press gently, so it fills all the corners. Cut off the leftovers with scissors or knife.
Optional: From the leftover pie dough, cut 6 equal strips. Pinch three tops together and begin braiding. Make two braids. Let aside.
Preheat oven to 220 C / 425 F. Place the rack in middle position.
For the filling
In a large bowl whisk pumpkin purée with sweetened condensed milk, cinnamon, ginger, salt, nutmeg, heavy cream, vanilla extract and rum.
Add egg yolks and egg and whisk until combined.
Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
Place the 2 braids around the pie plate and brush them lightly with egg wash.
Bake in preheated oven 220 C / 425 F for 15 minutes, then reduce the heat to 170 C / 350 F and bake until just set in the middle, about 40 minutes. At the end insert pairing knife into the filling and if the knife comes out clean, the pumpkin pie is done. If not bake for additional 5-10 minutes.
Allow cooling completely before serving. Serve with dollop of whipped cream and sprinkle with cinnamon or freshly grated nutmeg.
Sweetened condensed milk - you can use classic sweetened condensed milk, if you desire. I used Dulche Leche condensed milk for profound caramel flavor. You can also opt for sweetened cream of coconut. This will bring light sweet coconut flavor to the pumpkin pie.
Storing - Store the pumpkin pie in the refrigerator, covered with plastic food wrap for up to 3-4 days. You can freeze leftovers slices in air tight container for up to 3 months. To defrost: let the pie on the kitchen counter for 1 hour. Then slice and consume.