Pumpkin King Pie
Updated: Nov 8, 2020
Pumpkin King Pie
Thanksgiving may still be a couple of weeks away, but give this recipe a try if you want to perfect your pumpkin pie before the holiday! It's inspired by the Pumpkin King himself, Jack Skellington, with the crimped edges meant to resemble his crown! You even might be able to snag some discounted pumpkin candy corn at the store still!
I took a shortcut in the video and used 2 store bought pie crusts rolled together, but I've included the recipe for a delicious pie crust if you'd like to start from scratch as well. Check out my Captain America Triple Berry Pie video for a demonstration on how to prepare!
Servings: 1 Pie
Prep Time: 1 Hour
Total Time: 3 Hours
Ingredients
Pie Crust
2 cups all-purpose flour
10 tablespoons unsalted butter, chilled
2 large egg yolks
4 tablespoons ice water
Pinch of kosher salt
Egg Wash: 1 egg + 1 tablespoon heavy cream
Pumpkin Pie Filling
3 large eggs, room temperature
1 cup heavy cream
1/2 cup whole milk
15 oz pumpkin puree
3/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Vanilla Buttercream
1 cup unsalted butter, room temperature
2 tablespoons heavy cream
4 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Halloween sprinkles
Pumpkin candy corn pieces
Instructions
Pie Crust: Sift together the flour and salt.
Pie Crust: Incorporate the chilled butter into the flour using a pastry cutter or pinching the flour and butter together with the tips of your fingers. Make sure no large lumps remain.
Pie Crust: Mix together the ice water and the egg yolks using a fork. Slowly incorporate the mixture into the flour. If the dough starts to get too moist, don't use all of the egg and water mixture. You just want the dough to be moist enough where it will stay together when you squeeze a ball of dough between your palms. Don't add any additional water/eggs after that point.
Pie Crust: Dump the dough onto a floured surface. Knead the dough until it becomes a cohesive disk. Make sure there aren't any cracks or any pockets of flour. Wrap the disk in plastic wrap and chill for one hour.
Pie Crust: After the dough has been chilled, flour a work surface and unwrap the dough onto it. Use a rolling pin to flatten out the dough by pressing firmly on it in multiple places. Then begin to roll out your dough. If there are any cracks, smush them together and roll out until smooth. Roll until the dough is about 1/4 inch thick. Roll the dough onto the rolling pin, and then roll over a glass pie plate. Fold over the excess dough and then pinch with your thumbs and index finger to make the crust. Set in the freezer to firm up for 10 minutes.
Pie Crust: Preheat the oven to 425˚F.
Pie Crust: Cut out a round piece of parchment paper and crumple it up. Press it into the pie pan and fill with chickpeas or baking beans. Bake the crust for 10-12 minutes. Remove from the oven, remove the beans and parchment paper, and prick the crust with a fork all oven. Bake for another 5-10 minutes.
Pie Filling: Reduce the oven temperature to 350 degrees.
Pie Filling: In a saucepan, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt. Stir over medium-low heat until the mixture just starts to bubble when left alone. Remove from heat and transfer to a large heat-proof bowl.
Pie Filling: In a microwave safe bowl, combine the milk and cream. Microwave for about 90 seconds.
Pie Filling: In a large bowl, whisk together the three eggs. Slowly incorporate the warm milk and cream mixture.
Pie Filling: Add the egg and cream mixture to the pumpkin mixture and whisk until smooth.
Pie Crust: Beat together 1 egg and a tablespoon of cream and brush over the crust (including the bottom of the pie shell). Wrap the edges of the pie with foil or a pie crust shield.
Pie Filling: Pour the filling into the pie shell.
Pie Filling: Bake the pie for 45-55 minutes or until the pie is set. Allow to cool on a wire rack for 2 hours.
Buttercream: In a large bowl, beat butter until smooth and creamy. Add powdered sugar, cream, salt, and vanilla. Beat until well-combined and fill a piping bag with the buttercream.
Buttercream: Pipe buttercream dollops on the interior edges of the pie and top with candy corn pumpkins and sprinkles.
Enjoy!
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