How To Make Clear Pumpkin Pie Recipe

Pumpkin Pie Recipe

Christopher Testani

Pie expert Kate McDermott knows her sweets. Her take on the fall favorite will be the perfect addition to your dessert table. Kate teaches pie classes out of her home in Port Angeles, WA. Can't attend? Find this recipe plus more tips and tricks in her first cookbook, The Art of the Pie.

Yields: 10 servings

Prep Time: 0 hours 15 mins

Total Time: 1 hour 20 mins

Flour, for the surface

1/2 recipe double-crust pie dough (1 disk)

3 large eggs

1 c. light coconut milk or evaporated milk

1 15-oz. can pumpkin purée

3/4 c. mix of granulated white and packed dark brown sugar

1/2 tsp. kosher salt

1 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. freshly ground nutmeg

Pinch ground cloves

Whipped cream, for serving

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Heat oven to 425 degrees F. On a lightly floured surface, roll out 1 disk of pie dough into a 12" round. Fit into the bottom and up the sides of a 9" pie plate. Trim the dough so that the overhang is even all the way around (about 1⁄2" from the edge of the pie plate). Fold the overhang under itself to create a thicker rim of dough and crimp as desired.
In a large bowl, whisk the eggs until light-colored and fluffy, about 2 minutes. Add the coconut milk, pumpkin, sugar, salt, cinnamon, ginger, nutmeg, and cloves. Stir until the sugar has dissolved and the ingredients are thoroughly mixed.
Transfer the filling to the prepared crust. Place the pie in the oven and immediately reduce the heat to 375 degrees F. Bake until the filling is nearly set and doesn't look runny, 47 to 50 minutes.
Transfer to a wire rack and let cool completely. Serve with whipped cream, if desired.

PER SERVING 264 CAL, 13 G FAT (7 G SAT FAT), 72 MG CHOL, 173 MG SOD, 5 G PRO, 33 G CAR, 2 G FIBER

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