Pumpkin Pie

Pumpkin Pie
Yield
1pie
Yield
1pie
Pumpkin Pie
Yield
1pie
Yield
1pie
Ingredients
For the Pie Shell:
  • 2cups flour
  • 1tablespoon sugar
  • 1/4teaspoon fine salt
  • 1cup buttercut into cubes
  • 2large egg yolks
  • 3tablespoons milk
For the Filling:
  • 1 cup canned pumpkin puree
  • 1/2cup brown sugar
  • 2/3cup sugar
  • 2/3cup cream
  • 1/4cup sweetened condensed milk
  • 1/4cup evaporated milk
  • 1/4teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1teaspoon ground cinnamon
  • 1teaspoon ground nutmeg
  • 1pinch ground cloves
  • 1pinch coarse salt
  • 2large egg
  • 2large egg yolks
Yield:
Instructions
For the Pie Shell:
  1. In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine.
  2. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible.
  3. Add the yolk mixture to the flour mixture and mix until a dough forms.
  4. Transfer the dough to a sheet of plastic wrap, wrap well and refrigerate for 45 min to an hour.
  5. On a lightly floured work surface, roll half of the dough into a 11 to 12" circle about 1/8" thick.
  6. Line the pan with the dough and crimp the edges.
  7. Chill the pie shell for about 30 minutes.
  8. Preheat the oven to 350° F. Use low fan speed.
  9. Line the pie shell with aluminum foil and fill with dried beans.
  10. Bake the shell until golden brown, about 15 minutes.
  11. Remove the foil and beans.
For the Filling:
  1. Lower the oven to 325° F on low fan speed.
  2. In a med saucepan, mix together the pumpkin and sugar.
  3. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes.
  4. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk.
  5. Pour the filling into the pie shell and bake until set, about 12 minutes.
  6. Cool and serve.