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pumpkin pie recipe minecraft
- Total Time: 290 minutes
- Yield: 8 servings 1x
- Diet: General
Description
An easy-to-make pumpkin pie recipe elevated with a spiced chai swirl, offering warm autumn flavors and a creamy texture in a family-friendly dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp fine sea salt
- 12 tbsp cold unsalted butter, diced
- 4–6 tbsp ice water
- 15 oz (1 can) pumpkin puree
- 0.5 cup light brown sugar, packed
- 0.25 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 cup heavy cream
- 1 tsp alcohol-free vanilla extract
- 0.5 tsp fine sea salt
- 1.5 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 0.25 cup heavy cream (for chai swirl)
- 1.5 tbsp light brown sugar (for chai swirl)
- 1 tsp cornstarch
- 0.25 tsp ground cardamom
- 0.25 tsp ground cinnamon (for chai swirl)
- 0.25 tsp ground ginger (for chai swirl)
- 0.125 tsp ground cloves (for chai swirl)
- pinch freshly ground black pepper
Instructions
- Prepare Pie Crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold diced butter using a pastry blender or fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Form into a disc, wrap tightly in plastic, and refrigerate for at least 30 minutes.
- Shape Pie Crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate and trim and crimp the edges as desired. Refrigerate the shaped pie crust for another 20 minutes to prevent shrinkage.
- Blind Bake Crust: Preheat the oven to 400°F (200°C). Line the chilled pie crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then carefully remove the parchment and weights. Bake for another 10 minutes until lightly golden. Reduce the oven temperature to 350°F (175°C) for the main bake.
- Prepare Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin puree, sugars, eggs, egg yolk, heavy cream, vanilla extract, salt, and all ground spices (cinnamon, ginger, nutmeg, cloves) until smooth and homogeneous.
- Prepare Spiced Chai Swirl: In a small saucepan, combine the heavy cream, light brown sugar, cornstarch, cardamom, cinnamon, ginger, cloves, and black pepper. Whisk constantly over medium-low heat until the mixture thickens slightly and just comes to a gentle simmer (about 2-3 minutes). Remove from heat immediately.
- Assemble and Swirl Pie: Pour the pumpkin filling into the pre-baked pie crust. Drizzle the warm Spiced Chai Swirl mixture over the pumpkin filling in circles. Use a small knife or skewer to gently swirl the chai mixture into the pumpkin filling, creating visible ribbons.
- Bake the Pie: Carefully transfer the pie to the preheated 350°F (175°C) oven. Bake for 40-50 minutes, or until the edges are set but the center still has a slight wobble. If the crust begins to brown too quickly, loosely tent the edges with foil.
- Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours. Refrigerate for an hour after it cools down for easier slicing.
- Serve and Garnish: Cut the cooled pie with a sharp knife, wiping the knife clean between cuts. Serve individual slices and garnish with a pinch of the prepared chai spice blend to enhance visual appeal and aroma.
Notes
To achieve a flaky crust, ensure the butter is very cold. For a dairy-free option, substitute heavy cream with full-fat coconut milk. If the crust browns too quickly during baking, loosely tent the edges with foil. Cooling for 3-4 hours is essential for the filling to set properly.
- Prep Time: 40 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330 calories
- Sugar: 26 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg