My Grandma's Fluffy Pumpkin Pie
This pie is famous in my family for every thanksgiving & easter! My cousins and I look forward to it all year. It's perfectly light and fluffy and nothing like store-bought!
My Grandma's Fluffy Pumpkin Pie
Yield 2 pies
Prep time
45 MinCook time
50 MinTotal time
1 H & 35 MIngredients
For the crust:
For the filling:
For whipped cream:
Instructions
For the crust:
- Mix flour, salt, cinnamon and sugar in a bowl. Add cubed butter mix in with a pastry cutter or fork.
- When the butter is pea-sized, add water and mix to combine. Add to a floured surface and form into a disk.
- Cover with plastic wrap and let chill in the fridge for at least 30 minutes.
- Roll out the pie dough to the desired thickness. Line dough on a pie plate and create the desired crust design. Add a few fork divots to the bottom of the dough.
- Add pumpkin purée, sugar, evaporated milk, and spices to a large bowl. In another bowl, add three eggs.
- Separate the yolks and add them to the filling, whisk to combine.
- Whip the egg whites with a hand mixer until they form soft peaks. Slowly fold in the egg whites into the pie mixture.
- Add the filling to the pies and bake at 375 F for 50 minutes on the second bottom rack of your oven. (The pie will have risen double in size when you remove it from the oven but it will deflate!)
- Let cool at room temperature for at least an hour or in the fridge overnight. (I like it best cold!)
- For whipped cream, whip heavy cream on high speed until soft peaks form.
- Add sugar and vanilla and whip for another 30 seconds. Serve on top of pie.
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