Pumpkin Spice Latte Pie
The classic custard tart meets the flavors of fall in this heavenly spiced pumpkin pie! The crisp buttery crust holds a creamy pumpkin filling, scented with cinnamon, nutmeg and allspice. That’s a good dose of harvest happiness right there!
8 hrs total time
40 mins active time
For the crust:
- 1⅔ cups (8¾ oz) all-purpose flour
- 1 cup (5 oz) powdered sugar
- ½ tsp kosher salt
- 1 stick (4 oz) unsalted butter
cold and diced
- 1 large egg
- 1 egg yolk
For the custard:
- 2 cups (16 fl oz) heavy cream
- 15 oz can pumpkin puree
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp allspice
- 12 large egg yolks
- ⅔ cup (4½ oz) white sugar
- ½ tsp kosher salt
- Whipped cream and grated nutmeg
- 1Place the flour, sugar and salt in the bowl of a food processor and pulse until combined. Add the butter and pulse to form coarse crumbs. Add the egg and pulse until just combined.
- 2Carefully remove the blade from the processor. Turn the dough out onto the countertop and bring together. Flatten to form a disc, cover with plastic wrap and refrigerate for at least 4 hours to allow the gluten to relax. Resting the dough makes a more tender crust and prevents it from shrinking during cooking. The dough can be made up to 2 days ahead.
- 3Place the dough on a lightly floured surface and roll until approximately 1/8-inch thick, slightly larger than a 8-inch round (1½-inches deep) tart pan with a removable base.
- 4Roll the dough onto the rolling pin and unroll over the tart pan. Gently ease into the pan without stretching, to avoid shrinking while cooking. Trim the dough leaving a ¼-inch overhang. Roll some of the excess dough into a ball and lightly dip into flour. Use this excess dough to gently press the dough into the side of the pan. Wrap the remaining excess dough in plastic wrap and refrigerate. Place the tart shell in the freezer for approximately 1 hour.
- 5Insert the wire rack into position 7. Select BAKE/CONVECTION/310°F/50 minutes and enable Rotate Remind. Press START to preheat. Meanwhile, continue to the next step.
- 6Place the tart pan on the pizza pan. Place parchment paper in the pie crust and top with pie weights or rice.
- 7Once preheated, place the pan in the oven. When the Rotate Remind signals, remove the parchment paper and weights. Fill any holes or cracks with the reserved dough and continue cooking. The pie crust should be golden brown and crisp.
- 8Brush the inside of the pie crust with egg yolk. The egg yolk creates a waterproof barrier for when the custard is added.
- 9Select BAKE/CONVECTION/220°F/1 minute and press START.
- 10Once the oven is at temperature, return the pie crust to the oven. When the oven signals place the pie crust on top of the oven to keep warm.
- 11Make the custard, place the cream, pumpkin, cinnamon, ginger and allspice in a medium saucepan and bring to a simmer over medium heat.
- 12Place the egg yolks, sugar and salt in a large heatproof bowl and whisk gently to combine. To avoid air bubbles forming, do not over whisk.
- 13Slowly pour the hot pumpkin mixture over the egg yolk mixture and whisk to combine. Pour the mixture through a fine sieve into a liquid measuring cup, use a ladle to push the custard through.
- 14Press PHASE COOK, for P1 select BAKE/NO CONVECTION/220°F/45 minutes and press CONFIRM. For P2 select BAKE/CONVECTION/225°F/50 minutes and press START.
- 15Once the oven is at temperature, place the pie crust on the rack and carefully pour the custard into the crust. Use a skewer to burst any air bubbles. Carefully slide the rack back into the oven and cook. The pie should be set around the edges with a slight wobble in the center. To check if it’s ready, insert a kitchen thermometer into the center of the tart approximately ½-inch from the base. The custard should read 176°F.
- 16Remove the pie from the oven and allow to stand for 20 minutes. Refrigerate for 40 minutes to finish setting.
- 17Using a serrated knife, carefully trim the excess pastry.
- 18Slice the pie and serve with whipped cream and grated nutmeg.