Proven Way to Grow a 3-inch Pumpkin Pie
This recipe provides a proven method to create a delightful 3-inch pumpkin pie, perfect for individual servings or a small treat. It simplifies the baking process while delivering classic pumpkin pie flavors.
Equipment
- Large bowl
- Pastry blender or fork
- Plastic wrap
- Rolling pin
- 3-inch pie plate
- Whisk
- Wire rack
Ingredients
Crust
- 1 cup all-purpose flour
- 6 tablespoons cold unsalted butter, cubed
- 3-4 tablespoons ice water
- 1/4 teaspoon salt
Filling
- 15 ounces pumpkin puree
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
Instructions
For the Crust
- Combine flour and salt in a large bowl, then cut in the cold butter until coarse crumbs form.
- Gradually add ice water, mixing until the dough comes together; flatten into a disc, wrap, and chill for 30 minutes.
- Roll out the chilled dough and carefully press it into a 3-inch pie plate, trimming any excess crust.
For the Filling
- In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, heavy cream, milk, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Pour the pumpkin mixture into the prepared pie crust.
Baking the Pie
- Preheat your oven to 425°F (220°C) and bake the pie for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for another 30-35 minutes, or until the center is just set.
- Let the pie cool completely on a wire rack before serving.
Notes
For a flakier crust, ensure your butter is very cold. If the crust starts to brown too quickly, you can cover the edges with aluminum foil. This recipe can also be scaled up for larger pies by adjusting ingredient quantities and baking times accordingly.