Pat-in-the-Pan Pie Crust
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
3 tablespoons water
Whisk together the flour, salt, sugar, and baking powder in a 9-inch pie plate. Whisk together the oil and water, then pour over the dry ingredients.
Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides.
A flat-bottomed measuring cup can help make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top.
Chill in the refrigerator while you make the filling.
Pumpkin Pie Filling
2 1/2 cups pumpkin puree
1/4 cup maple syrup
1/3 cup brown sugar
1/2 cup whole milk
1 tablespoon vegetable oil
2 1/2 tablespoons cornstarch
1 1/2 teaspoons pumpkin pie spice (or a mix of ginger, cinnamon, nutmeg & cloves)
1/4 teaspoon sea salt
Preheat the oven to 350 degrees F.
Add all the pie filling ingredients to a blender and blend until smooth, scraping down the sides as needed. Taste and adjust seasonings, if needed.
Pour the filling into the chilled pie crust and bake for about 60 minutes.
The crust should be light golden brown and the filling should be set.
Remove the pie from the oven and let cool completely before loosely covering and transferring to the refrigerator to fully set overnight.
Dorothy's New Vintage Kitchen
November 18, 2020 at 10:00 am
I love press-in pie crusts!
For the Love of Cooking
November 18, 2020 at 11:26 am
Yum. I like that you use a combination of maple syrup and brown sugar to sweeten the pie.
November 19, 2020 at 4:56 am
Looks rather perfect.
November 22, 2020 at 9:10 am
While I don’t know if my husband would say pumpkin pie is his favorite because he enjoys lots of different ones, I know that come Thanksgiving…that is the one he wants. We usually travel to family for the holiday and no one likes pumpkin but this year it will be just the two of us and there will be a pumpkin pie. That is part of our food memories. Happy Thanksgiving, Jovina.
November 22, 2020 at 10:22 am
Happy Thanksgiving Karen