Pumpkin sugar pie
Pies
Meet the pumpkin pie that will NEVER, ever crack. This pumpkin version of one of my favorite pies, sugar pie, uses flour to set the filling, which means that even if it gets a smidge overbaked, the top is perfectly smooth. I like to use the smooth surface as an opportunity for an easy, but particular beautiful décor technique. I lay a doily over the surface and dust the top with powdered sugar, leaving a gorgeous pattern behind when you lift the doily away. Best of all, this pie couldn’t be easier to make—just mix all the filling ingredients to combine and dump in a par-baked pie crust, then bake again until the filling is set. (For those who are curious, the traditional version of this pie is made flavored with vanilla and nutmeg, and is one of my favorite pies of all time—but it’s wonderfully adaptable to other flavors, like pumpkin!) Adapted from my cookbook, <em>The Fearless Baker</em>, available now. <br /> <br />Featured in: <a href="https://food52.com/blog/20881-two-sweet-flaky-pies-that-are-too-pretty-to-eat-like-that-would-stop-us">Two Sweet, Flaky Pies That Are Too Pretty to Eat (Like That Would Stop Us)</a>. Process shots live there!
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