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Pumpkin Pie Recipe Made With Half And Half

Pumpkin Pie With Half And Half

Introduction

Pumpkin pie is a classic dessert that is popular during the fall season. It is a staple during Thanksgiving and Christmas dinner. The traditional recipe calls for evaporated milk, but today we will be making a pumpkin pie recipe made with half and half. This recipe is perfect for those who are lactose intolerant and for those who want a creamier texture to their pumpkin pie.

Ingredients

Pie Ingredients

For the crust:

  • 1 ½ cups of all-purpose flour
  • 1 tablespoon of granulated sugar
  • 1 teaspoon of salt
  • ½ cup of unsalted butter, chilled and cubed
  • 4-6 tablespoons of ice water

For the filling:

  • 1 can of pumpkin puree (15 oz)
  • 1 cup of half and half
  • ¾ cup of granulated sugar
  • 2 teaspoons of pumpkin pie spice
  • 3 eggs
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of salt

Directions

Pie Directions

For the crust:

  1. In a large bowl, mix together the flour, sugar, and salt.
  2. Add in the chilled butter and use a pastry cutter or your hands to mix until the mixture looks like coarse sand.
  3. Add in the ice water, one tablespoon at a time, until the dough comes together.
  4. Form the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
  5. Preheat your oven to 375°F.
  6. Roll out the dough on a floured surface until it is about ⅛ inch thick.
  7. Transfer the dough to a 9-inch pie dish and trim the edges. Use a fork to prick the bottom of the crust.
  8. Bake the crust for 10-12 minutes or until lightly golden. Set aside.

For the filling:

  1. In a large mixing bowl, whisk together the pumpkin puree, half and half, sugar, pumpkin pie spice, eggs, vanilla extract, and salt.
  2. Pour the filling into the pre-baked pie crust.
  3. Bake the pie for 45-50 minutes or until the filling is set and doesn't jiggle when shaken.
  4. Let the pie cool completely before serving.

Conclusion

This pumpkin pie recipe made with half and half is a great alternative to the traditional recipe. The addition of half and half gives the pie a creamier texture and a richer taste. This recipe is perfect for those who are lactose intolerant and for those who want to switch things up this holiday season.

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