Pumpkin Pie
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tbsp
Cornstarch1 tsp
Salt1 tsp
Ground Ginger1 tsp
Ground Cinnamon1 tsp
Ground Cloves1.5 cups
Pumpkin (canned)1.5 cups
Evaporated Milk1 tbsp
Heavy Cream2.5 cups
All-Purpose Flour1 tsp
SugarDirections:
1
Preheat oven to 425 degrees
2
Line a baking sheet with parchment paper; set aside
3
In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs
4
Beat well
5
Add evaporated milk, and combine
6
Set aside
7
Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle
8
Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang
9
Pinch to form a decorative edge
10
If the dough begins to soften, chill for 15 minutes
11
Make the glaze: Beat the remaining egg, and combine with heavy cream
12
Brush glaze very lightly on edges of pie shell
13
Fill pie shell with pumpkin mixture
14
Transfer to prepared baking sheet
15
Bake for 10 minutes
16
Reduce heat to 350 degrees and continue baking for 30 minutes more
17
Cool on a wire rack
18
In the bowl of a food processor, combine flour, salt, and sugar
19
Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds
20
With machine running, add ice water in a slow, steady stream through feed tube
21
Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds
22
To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time
23
Divide dough into two equal balls
24
Flatten each ball into a disc and wrap in plastic
25
Transfer to the refrigerator and chill at least 1 hour
26
Dough may be stored, frozen, up to 1 month
27
Yield: Makes 1 double-crust or 2 single-crust 9- to 10-inch pies