Aunt Mary knew… and shared her special secret about what makes her Pumpkin Pie off-the-scale special. This pie is so good that you’ll want to not only make it for the Holidays and special events – you’ll want to serve it up on a regular basis.
Pro Tip: Don’t forget to include homemade whipped cream or a scoop of the finest French Vanilla ice cream you can find! 👌👍
Chef’s Note
If using the Pyrex Easy Grab 9.5” Glass Pie Plate (Made in USA), you’ll get best results by doubling the filling recipe. Otherwise the filling will only come up to about half the height of this deep pie plate. When doubling the filling recipe, extend the baking time as well by at least 60 minutes. Rick uses this pie plate for the extended lip makes it wonderful for decorating the crust with decorative crust Dees-igns.
BUY IT NOW on Amazon - Click HERE!
Aunt Mary’s Pumpkin Pie by RICK DEES
Yield: Makes one 9-Inch pie
Filling Prep Time: 30 Minutes
Crust Chill Time: 60 Minutes
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 15-oz. can Pumpkin Puree
2 large eggs, beaten
1 Tablespoon vanilla extract
3 Tablespooons salted butter, melted
1 can (12 oz.) evaporated milk
or Half & Half
We recommend making the full pie crust recipe and freezing half for future use, or using the remaining dough for pie decoration.
No pre-baking is necessary with
Aunt Mary’s Pumpkin Pie!
Copyright © 2024 Rick.com, LLC and Dees Creations, Inc. | All Rights Reserved.
Pie Crust Ingredients
Filling Ingredients
Pie Crust Directions
With about 2 quick pulses, process the flour, salt, and sugar in food processor until combined.
Add the butter and lard to the mixture and process for 15 seconds until the dough just starts to collect in uneven clumps. It will resemble cottage cheese curds with no uncoated flour remaining.
Scrape the bowl with a rubber spatula and redistribute the dough evenly.
Add the remaining cup of flour and give the dough 4 to 6 quick pulses until the mixture is distributed aroudn the bowl and the dough mass has been broken up.Empty the dough into a medium-sized bowl. Sprinkle the vodka and ice water over the dough.
With a rubber spatula, use a folding motion to mix and press down the dough until it is slightly tacky and sticks together.
Divide the dough into 2 equal balls and flatten each into a 4-inch disk. Cover each dough ball with plastic wrap and refrigerate at least 45 minutes until ready to use.
Remove one 4-inch disk of dough. Roll dough on cool flat surface into round extending 3 inches beyond the edge of the a 9-inch deep-dish pie plate. Fit pie into a 9-inch deep dish pie plate. Trim crust edges and decorate as desired. Chill the crust in the pie plate a second time for 20 to 30 minutes as you prepare the pumpkin pie filling.
Total Time: 90 Minutes
Pumpkin Filling Directions
Preheat oven to 450ºF.
Mix together the dry ingredients of sugar, salt, cinnamon, nutmeg and cloves.
Add pumpkin, beaten eggs, vanilla extract, melted butter, and evaporated milk (or Half & Half) into the dry mixture, then beat on medium speed for about 2 minutes.
Pour the mixture into the chilled pie crust. Cover pie edges with aluminum foil strips or pie crust shields to prevent pie crust edges from burning.
Bake at 450ºF for 10 minutes, then reduce to 350ºF and bake for 40 to 50 minutes or until a toothpick or sharp knife comes out moist and almost clean.
