Easiest Pumpkin ‘Pie’ Ever!

Pumpkin pie is the most classic dessert at the Thanksgiving Table in America. The aroma of a freshly baked pumpkin pie can fill the house with the aroma of the holiday season. My Grandmother was like in most families the pie maker. Every Thanksgiving she would make both Pumpkin and Pecan pies, Pecan was my favorite for sure. As with most families it seems that the art of pie making is on the decline, because there is this fear that pie making is difficult, because what is worse than a soggy bottom pie. 

This year I realized that I would much rather create a freeform pie instead of rolling out the dough and having it shrink in the pie dish. I used a version of my Tomato Galette dough recipe with added sugar and spices and this has quickly become a friend and family favorite and it’s so much easier! 

No pie pan needed, just roll out, pour, fold and bam you have an easy breezy pumpkin ‘pie’.

Pumpkin 'Pie'
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Crust
  1. 1 cup all purpose flour
  2. 1 tablespoon sugar
  3. 1/2 tablespoon cinnamon
  4. pinch of salt
  5. 1 stick unsalted butter, cubed
  6. 1 egg
  7. 1/2 tablespoon milk, a good splash.
Filling
  1. 1 heaping cup pumpkin puree
  2. 2 eggs
  3. 1/2 tablespoon cinnamon
  4. 1/2 teaspoon ginger
  5. 1/4 teaspoon cloves
  6. 1/4 teaspoon allspice
  7. 1/4 teaspoon cardamon
  8. 1 tablespoon bourbon
  9. 1/3 cup sugar
Crust
  1. In a food processor mix the flour, sugar, cinnamon, and salt, pulse until combined. While pulsing slowly add the butter piece by piece until you have a sand like consistency. Whisk together the egg and milk and add to food processor, pulse until you have a moist but fully together dough.
  2. Place dough in plastic wrap and form into a disk, place in fridge for at least 2 hours.
Filling
  1. In a bowl combine all filling ingredients.
Assemble
  1. Roll out chilled dough into a round about 1/8" thick. Place dough on a parchment lined baking sheet. Pour filling mixture into center and gently fold up edges to cover over part of the filling and crimp where needed to make sure filling does not escape.
  2. Bake in a 350 degree oven for about 45 minutes, until filling is set and crust is golden.
  3. Let cool and serve with freshly made whipped cream, for an extra treat spike your whip cream with a dash of bourbon instead of vanilla!
Shaun Myrick http://www.shaunmyrick.com/

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