Pumpkin Pie

Pumpkin Pie

Course Dessert
Cuisine American
Servings 6

Ingredients
  

Crust

  • 1 cup all-purpose flour measured by pouring not scooping – plus more for rolling
  • 1.5 tsp sugar
  • 2 tbsp unsalted butter cut into small pieces – cold
  • 1/4 cup shortening cut into small pieces – cold
  • 1/2 tsp salt
  • 2-3 tbsp ice water

Pumpkin Filling

  • 15 oz can pumpkin puree about 1 ¾ cups
  • 2 eggs room temperature
  • 1 tsp vanilla bean paste or pure vanilla extract
  • 12 oz can evaporated milk
  • 2 tsp pumpkin pie spice
  • 3/4 cup sugar
  • 1/2 tsp salt
  • Whipped Cream for topping

Instructions
 

  • Make the crust: In a large bowl, whisk together the flour, sugar and salt, until thoroughly combined.The dough can also be made in a food processor, but be careful not to over mix.
  • Add the cold shortening and butter. Cut in with a pastry blender or two knives, until the mixture combines into small pieces no larger than the size of peas and resembles coarse meal.
  • Gradually add the cold water one tablespoon at a time and toss with a fork, until the mixture begins to stick together and starts to clean the sides of the bowl.
  • Test the dough by grabbing some and pressing it between your fingers to see if it sticks together. If it still seems a bit dry and crumbly, add a little more water, toss to combine and check it again.With your hands, gather the dough and press it into a ball.
  • Places the dough ball onto a piece of plastic wrap and flatten into a disk about one half inch thick.Wrap the dough in the plastic wrap and place in the refrigerator for at least one hour or overnight, before rolling.
  • It is crucial that the dough chill or it will be too hard to handle, so a minimum of 1 hour is required.Remove the dough from the fridge about 10 minutes before rolling.
  • Lightly flour your work surface, rolling pin and the dough.Roll the dough from the center outward into about a 12 inch circle.
  • To prevent the dough from sticking, place a little more flour on your surface every few turns and lightly flour you rolling pin when needed.If the edges begin to come apart, press them back together, as you roll.
  • Measure the dough: Take your pie plate and turn it over and place it on your rolled dough.There dough should be about 1-2 inches larger than your pie plate.
  • To move the dough to the plate: Lightly flour your rolling pin.Starting at the top of the dough, gently roll the dough around the rolling pin, towards you.
  • Lift the rolling pin, so that you’re holding the dough above your plate.Unroll the dough into a 9 inch pie plate (glass if possible) leaving about one inch overhang.
  • Gently position the dough evenly and gently press the dough into the plate.Tuck the edges under and crimp or press down with the tines of a fork.
  • Cover the dough lightly with plastic wrap and refrigerate for about 20-30 minutes, before filling and baking.I have put it in the freezer for 10-15 instead, when I’ve been in a hurry.Chilling prevents the fats from melting too quickly and produces a better end result.
  • Position your oven rack in the center position.Preheat oven to 218C degrees.This should be done at least 15-20 minutes before baking the pie.While the oven heats and the pie shell chills, make the filling.
  • Into a large bowl, add the pumpkin spice, sugar and salt.Using a wire whisk, mix thoroughly, until combined.Add the pumpkin puree, evaporated milk, eggs and vanilla.
  • Whisk all ingredients until thoroughly combined, but do not over mix.Scrape the sides and bottom of the bowl with a rubber spatula to be sure everything is mixed thoroughly.
  • Remove the pie shell from the fridge and place it onto a baking sheet.Pour the filling into the unbaked crust. Bake at 425 degrees F for 15 minutes.
  • Reduce oven temperature to 350 degrees F and continue to bake for about another 45-50 minutes or until a tester or toothpick inserted in the pie, about 1 inch from the edge, comes out clean.The pie continues to cook while cooling.
  • Remove from oven and place on a wire rack to cool completely.Refrigerate for at least 2 hours, but preferably overnight, before serving.
  • Best served the next day, so the flavors get a chance to mingle.Top with Whipped Cream. Enjoy!

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