Pumpkin Pie
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:
- In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine.
- 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.
- Add the yolk mixture to the flour mixture and mix until a dough forms.
- Transfer the dough to a sheet of plastic wrap, wrap well and refrigerate for 45 min to an hour.
- On a lightly floured work surface, roll half of the dough into a 11 to 12" circle about 1/8" thick.
- Line the pan with the dough and crimp the edges.
- Chill the pie shell for about 30 minutes.
- Preheat the oven to 350° F. Use low fan speed.
- Line the pie shell with aluminum foil and fill with dried beans.
- Bake the shell until golden brown, about 15 minutes.
- Remove the foil and beans.
For the Filling:
- Lower the oven to 325° F on low fan speed.
- In a med saucepan, mix together the pumpkin and sugar.
- Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes.
- Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk.
- Pour the filling into the pie shell and bake until set, about 12 minutes.
- Cool and serve.
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