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–+ servings
high altitude pumpkin pie with a slice taken out
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High Altitude Pumpkin Pie

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

Enjoy a perfect slice of high altitude pumpkin pie that makes your senses come alive with the warmth of the spices, the creaminess of the filling, and the flakiness of the crust.
Prep Time1 hour
Cook Time1 hour
Course: Desserts
Cuisine: American
Keyword: high altitude pumpkin pie, pie, pumpkin, thanksgiving dessert
Yield: 8
Author: Rebekah S.

Equipment

  • 9 inch deep dish pie pan
  • large mixing bowl
  • whisk or immersion blender
  • pie weights or dried beans or rice

Ingredients

  • 1 pie crust
  • 15 ounces pumpkin puree
  • 2 eggs
  • ¾ cup brown sugar
  • ½ tsp salt
  • 1 tbsp cinnamon
  • ½ tsp ginger dried
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • ¼ tsp all spice
  • ¾ cup heavy cream
  • 2 tsp vanilla extract

Instructions

Prepare the pie crust

  • ROLL OUT PIE DOUGH – roll out the dough on a lightly floured surface into a circle, large enough to fit your pie pan. Gently transfer the pie dough to the pie and crimp or flute the edges
  • FREEZE FOR 30 MINUTES – place the pie pan with the pie dough in the freezer for 30 minutes
  • PREHEAT OVEN TO 425° F – place the oven rack in the lower third of your oven
  • ADD FOIL AND PIE WEIGHTS – place a sheet of foil into the chilled pie crust and place pie weights on top of the foil
  • BAKE FOR 20 MINUTES – bake the pie crust for 20 minutes then remove from the oven. While the pie crust is baking start preparing the filling.
  • DECREASE OVEN TEMPERATURE – after removing the pie crust decrease the oven temperature to 350° F

Make the pumpkin pie filling

  • MIX TOGETHER ALL THE INGREDIENTS – whisk or blend all the ingredients together in a large bowl until the mixture is smooth. Pour the filling into the pre-baked pie crust.
  • BAKE THE PIE – bake the pie on the oven rack in the lower third of your oven. Bake for 50-60 minutes or until the edges are puffed up and the center (4-5 inches) is jiggly.
  • COOL THE PIE – set the pie on a cooling rack for 2 hours at room temperature and then refrigerate for 2 hour before serving. NOTE: the filling will set and no longer be puffy after the pie cools.
  • SERVE WITH WHIPPED CREAM AND ENJOY!

Notes

Homemade Whipped Cream:

  • 1 cup heavy whipping cream
  • 3 Tbsp white sugar
  • 1 tsp vanilla extract
Place the heavy whipping cream, sugar, and vanilla into an electric stand mixer bowl and mix on medium-high speed with a whisk attachment until soft peaks start to form.
Serve the homemade whipped cream immediately or cover tightly and chill in the fridge for up to 24 hours.

How to store pumpkin pie

Allow the pie to cool completely then loosely cover with plastic wrap. The pumpkin pie can be stored in the fridge for up to 4 days.