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Deep Dish Pumpkin Pie Recipe

Deep Dish Pumpkin Pie Recipe

Deep Dish Pumpkin Pie is a variation of the traditionalpumpkin pie, featuring a thicker filling and a more substantial crust. Thefilling is made from pumpkin puree, eggs, cream, and a mix of aromatic spiceslike cinnamon, nutmeg, and ginger. The deep dish version uses a larger piedish, allowing for a more indulgent experience.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups canned pumpkin puree (or roasted pumpkin puree)
  • 3/4 cup brown sugar, packed
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves

Equipment

  • 9-inch deep-dish pie pan
  • Rolling Pin
  • Mixing Bowls
  • Whisk
  • Spatula
  • Oven

Method
 

  1. Prepare the Pie Crust: Start by making your crust. Combine the flour and salt in a large mixing bowl. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, and mix until the dough just comes together. Roll the dough out on a lightly floured surface to fit your 9-inch pie pan, then place it in the pan and crimp the edges.
  2. Make the Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, heavy cream, eggs, and vanilla extract. Then, add all the spices—cinnamon, nutmeg, ginger, salt, allspice, and cloves. Stir everything together until the mixture is smooth and well-combined.
  3. Assemble the Pie: Pour the pumpkin filling into the prepared pie crust. Use a spatula to smooth out the top.
  4. Bake the Pie: Place the pie into the preheated oven and bake for about 1 hour to 1 hour and 10 minutes, or until the filling is set and a knife inserted into the center comes out clean. If the crust begins to brown too quickly, you can cover the edges with aluminum foil or a pie shield.
  5. Cool and Serve: Once the pie is done, remove it from the oven and let it cool on a wire rack. It’s best to let the pie cool for at least an hour before slicing into it. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Notes

When preparing this deep dish pumpkin pie, make sure to use canned pumpkin puree rather than pumpkin pie filling, as the latter contains added spices and sugar. If you want to create an even more flavorful pie, consider roasting a fresh pumpkin yourself to create your own puree. Additionally, don’t skip the resting time for the pie crust—this allows the dough to chill and makes it easier to handle and less likely to shrink during baking.