Print

Irresistible Reverse Pumpkin Pie

reverse pumpkin pie - featured image
Print Recipe

A unique twist on the classic pumpkin pie with creamy pumpkin filling and a buttery crust layered on top for a delightful crunch. Perfect for fall gatherings and holidays.

Ingredients

Scale
  • 1 1/2 cups (360g) pumpkin puree (canned or homemade)
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 cup (240ml) heavy cream
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons (30ml) ice water
  • 1 tablespoon granulated sugar (optional, for a slightly sweet crust)
  • 1/4 teaspoon salt

Instructions

  1. Prepare the Crust: In a medium bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a food processor or pastry cutter to blend until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Wrap it in plastic wrap and refrigerate for 30 minutes.
  2. Preheat the Oven: Set your oven to 375°F (190°C).
  3. Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, sugar, eggs, heavy cream, cinnamon, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.
  4. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your pie pan. Set aside.
  5. Assemble the Pie: Pour the pumpkin filling into the pie pan. Carefully place the rolled-out crust on top of the filling, tucking the edges under to create a neat seal. You can crimp the edges for a decorative touch.
  6. Bake: Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is set but still slightly jiggly in the center.
  7. Cool: Let the pie cool completely on a wire rack before slicing. This allows the filling to set properly.

Notes

[‘Use cold butter for the crust to achieve a flaky texture.’, ‘Chill the crust before baking to prevent shrinking.’, ‘Brush the crust with egg wash for a glossy finish.’, ‘Let the pie cool completely before serving for clean slices.’, ‘Cover crust edges with foil or a pie shield if they brown too quickly.’]

Nutrition

Keywords: Pumpkin Pie, Reverse Pumpkin Pie, Fall Dessert, Thanksgiving Dessert, Pumpkin Spice

Find it online: https://chrisfeasts.com/irresistible-reverse-pumpkin-pie-recipe-perfect-for-fall/