Welcome to the ultimate fall dessert experience! In this recipe blog post, we’ll be diving into the world of pumpkin pie with the help of renowned pastry chef Christina Tosi. Get ready to savor the flavors of autumn as we guide you through the steps of creating a mouthwatering pumpkin pie that will have your taste buds dancing with delight.
With its creamy, spiced filling and flaky crust, this dessert is a true crowd-pleaser that captures the essence of the season. So, gather your ingredients, roll up your sleeves, and let’s embark on this pumpkin pie adventure!
Christina Tosi Pumpkin Pie Recipe
Ingredients
For the crust:
- 1 1/2 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter cold and cubed
- 4 tbsp ice water
For the filling:
- 1 15oz can of pumpkin puree
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
For the whipped cream topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the flour, sugar, and salt for the crust. Add the cold cubed butter and use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges.
- In a large bowl, combine the pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until well combined and smooth.
- Pour the pumpkin filling into the prepared pie crust, spreading it evenly. Place the pie on a baking sheet and bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack.
- In the meantime, prepare the whipped cream topping. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the pie has cooled, spread the whipped cream over the top or serve it on the side. Slice, serve, and enjoy!
Christina Tosi’s pumpkin pie recipe is an absolute delight for the taste buds, combining the warm and comforting flavors of autumn with a unique twist. The careful balance of spices, the velvety smooth texture, and the irresistible crust make this pumpkin pie a standout dessert for any occasion.
Christina’s attention to detail, creativity, and culinary expertise shine through in every bite, leaving a lasting impression on anyone fortunate enough to enjoy this delectable treat.
