EASY PUMPKIN PIE
Pumpkin pie is a must on Thanksgiving, and this recipe makes it easy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h15m
Number Of Ingredients 11
Steps:
- Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. Refrigerate pie shell until chilled, about 1 hour.
- Preheat oven to 350 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.
- In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.
- Make whipped cream: In a medium bowl, with an electric mixer, beat cream, maple syrup, and granulated sugar until soft peaks form.
Nutrition Facts : Calories 618 g, Fat 39 g, Protein 8 g, SaturatedFat 23 g
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