Fat Daddio’s Pumpkin Pie

MAKE THIS WITH: Fat Daddio's Tart Pan 10" x 2" Round

“Whip up a sweet and satisfying fall-inspired classic for you and your loved ones with this Pumpkin Pie recipe baked in a 10 inch tart pan! 🍂 It’s got all the cozy flavors of a classic pumpkin pie, but with a perfectly smooth texture that will have everyone reaching for seconds. Baked in our 10″ x 2″ deep tart pan with a removable bottom, you’ll enjoy an effortless release and a flawless presentation every time. 🍁 A must-have for your fall baking lineup!”

— Fat Daddio's

Ingredients

Crust Ingredients:

• 2/3 cup melted unsalted butter 

• 3 cups graham cracker crumbs or 10 to 12 whole graham crackers crushed   

• 1/2 cup granulated sugar

Pumpkin Pie Filling:

• 2 (15 oz.) cans pumpkin (about 4 cups)

• 2 (14 oz.) cans sweetened condensed milk 

• 4 large eggs

• 2 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1 teaspoon ground nutmeg

• 1 teaspoon salt

Instructions

Crust Preparations:

1. Preheat oven to 375°F.

2. In a small saucepan or microwave, melt the butter. Using pastry brush, generously add butter to the bottom and edges of the tart pan.

3. In a medium-sized bowl or a food processor, combine graham crackers, sugar, and melted butter; blend until the texture of coarse meal.

4. Press into a 10″ tart pan. Try to make the crust about 1/4″ to 1/8″ (1/3 cm) evenly all around. If the crumb mixture won’t stick where you press them, just add another tablespoon of water to the mix. Even the crumbs up and make sure there are no gaps or holes. NOTE: If you chill the crust for an hour before you bake it, this will help prevent crumbling when you want to serve it.

5. Bake approximately 8 to 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown.

6. Remove from oven and let crust cool, on a wire rack, before filling. 

Pie Filling Preparations:

1. HEAT oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into cooled crust.

2. Gently push top of crust down to be even with the filling. (see photo below).

3. Prepare a steam bath (to avoid a cracked top). Please 2″ water in sheet pan on lower rack of oven.

4. BAKE 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean.

5. Cool completely on a wire rack.

6. Once cool, set pie on top of a small can, push bottom through. (see photo below).

7. Garnish with whipped cream or extra cinnamon.