Molly Yeh Pumpkin Pie: The Perfect Homemade Recipe
molly yeh pumpkin pie is a classic dessert, but when it comes to making the most flavorful and creamy version, Molly Yeh’s pumpkin pie recipe stands out. Whether you’re preparing it for a holiday gathering or simply craving a comforting homemade treat, this recipe ensures a buttery, flaky crust and a rich, spiced filling that melts in your mouth.
In this guide, we’ll cover everything you need to make the perfect Molly Yeh pumpkin pie, from crafting a homemade pie crust to achieving a smooth, flavorful filling.
Ingredients (Molly yeh pumpkin pie)
Before we start, gather these essential ingredients to ensure a perfectly baked pie.
Pie Crust
A great pumpkin pie starts with a flaky, buttery crust that holds the filling together while offering a slight crunch. Molly Yeh’s crust recipe is simple yet incredibly delicious.
Ingredients for the Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 3–4 tablespoons ice water
Step-by-Step Instructions for Pie Crust:
- Prepare the Dough: In a large bowl, mix flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
- Add Ice Water: Slowly add ice water, one tablespoon at a time, mixing until the dough comes together without being sticky.
- Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps in making the crust flakier.
- Roll & Shape: On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Gently press it into the dish and trim the edges.
- Pre-Bake (Optional): If you prefer a crisper crust, pre-bake it at 375°F (190°C) for 10 minutes before adding the filling.
Pumpkin Filling (Molly yeh pumpkin pie)
The heart of this Molly Yeh pumpkin pie is its rich, creamy filling, made with real pumpkin puree and warm spices for the ultimate fall flavor.
Ingredients for Pumpkin Filling:
- 1 can (15 oz) pumpkin puree
- ¾ cup brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Step-by-Step Instructions for Pumpkin Filling:
- Mix the Ingredients: In a mixing bowl, whisk together pumpkin puree, brown sugar, eggs, and vanilla extract until smooth.
- Add Spices & Cream: Stir in cinnamon, nutmeg, ginger, salt, and heavy cream. Mix well to create a velvety consistency.
- Fill the Pie Crust: Pour the pumpkin mixture into the prepared pie crust, spreading it evenly.
- Bake the Pie: Preheat your oven to 350°F (175°C) and bake for 45-50 minutes or until the center is slightly firm but still jiggles.
- Cool & Serve: Let the pie cool completely before slicing. This allows the filling to set properly.
Directions (Molly yeh pumpkin pie)
Now that we have our perfect pie crust and creamy pumpkin filling ready, it’s time to put it all together and bake it to perfection! Follow these step-by-step instructions to achieve a smooth, flavorful, and beautifully textured pumpkin pie.
Step-by-Step Instructions (Molly yeh pumpkin pie)
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to preheat while you assemble the pie.
- Prepare the Pie Crust: Roll out the chilled dough on a lightly floured surface until it’s about ⅛ inch thick. Transfer the dough into a 9-inch pie dish, pressing it gently into the edges. Trim excess dough and crimp the edges for a decorative touch.
- Fill the Pie: Pour the prepared pumpkin filling into the crust, ensuring an even spread. Gently tap the pie dish on the counter to remove any air bubbles.
- Bake the Pie: Place the pie on the center oven rack and bake for 45–50 minutes. The filling should be set around the edges but slightly wobbly in the center when done.
- Cool Completely: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. For best results, chill in the refrigerator for an additional 2 hours before serving.
Baking Tips for the Best Results (Molly yeh pumpkin pie)
- Use Room Temperature Ingredients: Allow eggs and heavy cream to come to room temperature before mixing for a smooth, lump-free filling.
- Prevent a Soggy Crust: Blind bake the crust for 10 minutes at 375°F (190°C) before adding the filling.
- Check for Doneness Correctly: Instead of a toothpick, gently shake the pie—if the center slightly jiggles but doesn’t look liquidy, it’s done.
- Cool Before Slicing: Cutting too soon will cause the filling to be runny. Cool at room temperature, then chill for at least 2 hours.
- Enhance Flavor with Spices: Freshly ground nutmeg and cinnamon make a huge difference in the final taste.
Tools You May Need (Molly yeh pumpkin pie)
- Mixing Bowls – For whisking the filling and mixing the crust ingredients.
- Measuring Cups & Spoons – Ensure accurate measurements.
- Pastry Cutter or Food Processor – For incorporating butter into flour.
- Rolling Pin – To roll out the pie crust evenly.
- 9-Inch Pie Dish – Standard size for even baking.
- Whisk & Silicone Spatula – Helps in smooth mixing.
- Baking Sheet (Optional) – Prevents spills and ensures even heat distribution.
- Wire Cooling Rack – Allows air circulation under the pie.
Serving & Toppings (Molly yeh pumpkin pie)
A perfectly baked Molly Yeh pumpkin pie deserves an equally delicious presentation.
Whipped Cream & Cinnamon Garnish
Nothing complements a rich, spiced pumpkin pie better than light, airy whipped cream with a dusting of warm cinnamon.
How to Make Homemade Whipped Cream
Ingredients:
- 1 cup heavy whipping cream (chilled)
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon (for garnish)
Instructions:
- Chill the Mixing Bowl & Whisk: Freeze a metal mixing bowl and whisk for 10 minutes.
- Whip the Cream: Pour cold heavy cream into the bowl and whisk with a hand mixer on medium-high speed.
- Add Sweetener & Flavor: Add powdered sugar and vanilla extract. Continue whipping until stiff peaks form.
- Serve Immediately or Chill: Use immediately or store in the fridge for up to 24 hours.
Bonus Serving Tips
- Best Served Chilled or at Room Temperature: Let the pie sit at room temperature for 10-15 minutes before serving.
- Pair with a Warm Beverage: Pumpkin pie pairs wonderfully with spiced chai, coffee, or hot cocoa.
- Store Leftovers Properly: Cover the pie with plastic wrap or foil and refrigerate for up to 3 days.
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