Let’s face it. Pumpkin pie can be a little boring. I saw this idea for a clear lemon meringue pie a while back and I started to wonder if you could do the same thing with a pumpkin pie. So, here we are giving it a shot! For the original lemon version, they used lemon extract - so what do we do to make up for that since pumpkin extract is fairly rare? Well, we use pumpkin pie extract and a dollop of pumpkin puree!
This pie uses a homemade crust too, which you could swap for a sore bought one to save time if you wanted but I promise the homemade crust is easy enough to make and only takes a few ingredients and a couple of minutes of hands on time.
I found pumpkin pie extract with the other spices on the baking aisle of my grocery store, but you can also find it online. It’s pretty easy to get your hands on some and it’s a great extract to have on hand this time of year to add to an actual pumpkin pie, or any other pumpkin based baked goods. I was going to swap some of the sugar for sweetener, but I honestly wasn’t completely sure it would dissolve the way I wanted it to. So this time around I didn’t do anything at all to lighten this pie up!
I also topped it off with a homemade whipped cream and was not angry about it. Homemade whipped cream has to be one of my favorites. Especially when it comes to pie season.
Clear Pumpkin Pie
Ingredients
- 350 G. Flour
- 2 Tbsp. Confectioners Sugar
- 1/2 Tsp. Salt
- 1 Stick Cold Butter
- 2 1/2 C. Sugar
- 2 1/2 C. Water
- 2 Packets Plain Powdered Gelatin
- 1 Tbsp. Pumpkin Puree
- 1 Tsp. Pumpkin Pie Spice Extract
Instructions
- Place the 350 G. Flour, 2 Tbsp. Confectioners Sugar, and 1/2 Tsp. Salt into a food processor and pulse a few times.
- Cut in the 1/2 C. Butter and add it to the flour mixture. Process only until it resembles bread crumbs.
- Add in the egg and pulse again until the pastry dough starts to come together. (If it's not turning into a ball, add ice cold water in, 1 Tbsp. at a time.)
- Once it starts to form one large ball of dough in the machine, turn it out into a lightly floured surface and form it together with your hands.
- Roll the dough out to line your pie dish.
- Refrigerate for an hour.
- Once chilled, preheat oven to 400 degrees F. and line the crust with parchment paper or foil. Top with dry beans and bake for 15 minutes until the edges are golden brown.
- Remove foil and beans, prick the bottom of the crust all over with a fork and place back in the oven without weights for 5 minutes or until golden and the bottom is dried out.
- When done, remove from the oven and set aside.
- Place the 2 1/2 C. Sugar and 2 1/2 C. Water into a large sauce pan and heat over a medium-high heat but DO NOT bring it to a boil.
- Remove from the heat sprinkle and whisk in the 2 Packets Plain Powdered Gelatin until completely dissolved.
- Add in the 1 Tbsp. Pumpkin Puree and 1 Tsp. Pumpkin Pie Spice Extract and whisk once again until well combined.
- Pour the mixture into the pie crust and place it in the fridge to set for 5-6 hours or overnight.
- Once set, slice and serve to enjoy!
Nutrition Facts
Calories
340.77Fat (grams)
8.08Sat. Fat (grams)
4.9Carbs (grams)
65.3Fiber (grams)
0.85Net carbs
64.46Sugar (grams)
43.02Protein (grams)
3.25Sodium (milligrams)
161.39Cholesterol (grams)
20.25Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free
Step-by-Step Photos:
