Pumpkin Pie with Whipped Cream
Makes 1 (9-inch) deep-dish pie
  • Pie Dough (recipe proceeds)
  • 5 eggs (250 grams), room temperature and divided
  • 1 teaspoon (5 grams) water
  • 2⅓ cups (569 grams) canned pumpkin
  • 1⅓ cups (320 grams) evaporated milk
  • ⅔ cup (133 grams) granulated sugar
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • ⅓ cup (76 grams) unsalted butter, melted
  • 1½ teaspoons (6 grams) vanilla extract
  • 3 tablespoons (24 grams) Bob’s Red Mill Organic All-Purpose Flour
  • 1½ teaspoons (3 grams) ground cinnamon
  • 1 teaspoon (2 grams) ground ginger
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ teaspoon (1.5 grams) ground nutmeg
  • ¼ teaspoon ground cloves
  • Whipped Cream (recipe follows)
  • Garnish: ground cinnamon
  1. On a lightly floured surface, roll half of Pie Dough into a 13½-inch circle (3/16 inch thick). Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Trim edges to ½ inch beyond edge of plate, if needed. Fold edges under, and roll down to edge of plate; crimp, if desired. Reserve any scraps for decorative cutouts. Freeze prepared crust until firm, 20 to 30 minutes.
  2. On a lightly floured surface, roll remaining Pie Dough into a 14-inch circle (⅛ inch thick). Using desired small decorative cutters, cut dough, rerolling scraps once. Place cutouts on a parchment paper-lined baking sheet. Refrigerate until firm and ready to use, 20 to 30 minutes.
  3. Preheat oven to 375°F (190°C).
  4. Lightly dock (prick) prepared crust with a fork. Top with a piece of foil, shiny side up, pressing excess under rim of plate. Add pie weights to fill three-fourths full.
  5. Bake until edges start to dry, about 25 minutes. Carefully remove foil and weights, and bake until crust looks dry, about 10 minutes more. (Crust will not have color.) Let cool completely on a wire rack. Leave oven on.
  6. In a small bowl, whisk together 1 egg (50 grams) and 1 teaspoon (5 grams) water. Brush cutouts with egg wash.
  7. Bake until lightly golden, about 15 minutes. Reduce oven temperature to 350°F (180°C).
  8. In a large bowl, whisk together pumpkin, evaporated milk, sugars, melted butter, vanilla, and remaining 4 eggs (200 grams) until smooth.
  9. In a small bowl, whisk together flour, cinnamon, ginger, salt, nutmeg, and cloves. Add flour mixture to pumpkin mixture, and whisk until smooth. Pour into cooled prepared crust, and smooth flat with an offest spatula. Cover edges with foil.
  10. Bake for 50 minutes. Carefully remove foil from edges, and cover entire pie with foil. Bake until edges are set but center still jiggles and an instant-read thermometer inserted in center registers 175°F (79°C), 20 to 25 minutes more. Remove foil, and let cool completely on a wire rack, about 2 hours. Decorate the pie with the cutouts as desired. Lightly cover with foil, and refrigerate until ready to serve. Serve room temperature or chilled. Just before serving, top with Whipped Cream, and garnish with cinnamon, if desired.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/november-lattice-topped-pumpkin-pie/