A delightful twist on the classic pumpkin pie, perfect for holiday gatherings and potlucks.
Ingredients
Scale:
2 ½ cups all-purpose flour
1 tablespoon granulated sugar (for crust)
¾ cup granulated sugar (for filling)
1 teaspoon salt
a pinch of salt (for crust)
1 cup unsalted butter, chilled and cubed
6-8 tablespoons ice water
1 can (15 oz) canned pumpkin puree
3 large eggs
1 cup heavy cream
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Instructions
Preheat the oven to 375°F (190°C).
Prepare the crust: In a large bowl, mix the flour, 1 tablespoon of sugar, and 1 teaspoon of salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Do not overwork the dough.
Roll out the dough on a floured surface to fit a large baking sheet (approximately 13x18 inches). Carefully transfer the dough to the sheet and press it into the corners, trimming any excess.
In a separate bowl, whisk together the pumpkin puree, ¾ cup of sugar, eggs, heavy cream, pumpkin pie spice, and vanilla extract until smooth and well combined.
Pour the pumpkin pie filling into the prepared crust, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. The edges may be lightly golden.
Allow the pie to cool for at least 15 minutes before slicing into squares. Serve warm or at room temperature, with whipped cream if desired.
