Pumpkin Pie - Slimmed
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
42
Spice
55
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cup
All-Purpose Flour1 cup
Cake Flour1.5 tbsps
Granulated Sugar1 tsp
Baking Powder1 tsp
Salt (fine)1 large
Egg White1 tsp
Apple Cider Vinegar3 cup
Dark Brown Sugar2 large
Egg (lightly beaten)1 tbsp
Cornstarch1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Nutmeg (freshly grated)Directions:
1
To make the crust: In a food processor, pulse the flours, sugar, baking powder, and salt until combined
2
Add the butter and pulse the mixture until it resembles cornmeal mixed with pea-sized bits of butter, about 10 times
3
Add the egg white, vinegar, and water, and pulse 1 or 2 times; don't let the dough form into a ball in the machine
4
(If the dough is very dry add a couple of teaspoons of cold water
5
) Remove the bowl from the machine, remove the blade, and bring the dough together by hand
6
Form the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour
7
Lightly spray a 9-inch pie pan with oil
8
On a lightly floured surface, roll the dough into a thin disk, about 13 inches in diameter
9
Transfer the dough to the prepared pie pan and trim the edges, leaving about one inch hanging over the edge
10
Tuck the overhanging dough underneath itself to form an edge even with the rim
11
Flute the edge as desired
12
Freeze the crust for 30 minutes
13
Preheat the oven to 400 degrees F
14
Line the crust with foil and fill with pie weights
15
Bake on the center rack until firm and just cooked, about 20 minutes
16
Reduce the oven temperature to 350 degrees F
17
Lift the foil to remove the beans, return to the oven, and bake until golden, about 10 minutes
18
Meanwhile, make the filling
19
In a large bowl, whisk the pumpkin, evaporated milk, brown sugar, eggs, orange zest, and rum
20
In a small bowl, combine the cornstarch, cinnamon, ginger, nutmeg, and salt
21
Sift the dry ingredients over the pumpkin mixture and whisk until thoroughly blended
22
Pour the filling into the prepared crust and bake until the filling is just set but not cracked, about 1 hour
23
Cool on a rack, serve warm or at room temperature