Ingredients:

Pumpkin filing:

2 Eggs and only yolk of the 3rd egg

3/4 C coconut brown sugar

1/2 tsp. salt

2 tsp. cinnamon

2 tsp. grated fresh ginger

1/4 tsp. nutmeg

1/4 tsp. clove powdered

1/4 tsp. cardamom powdered

1/2 tsp. lemon peel

2 C pumpkin puree

1 and 1/2 C heavy cream (1 can 12 oz. evaporated milk)

1/2 tsp. black pepper

Piecrust:
1 and 1/3 C all-purpose flour

1/4 C vegetable shortening

1/4 C butter

3 ½ Tbsp. cold water

1/2 tsp. salt

 Making:
PIE CRUST
The secret to make good piecrust is to use cold butter and very cold water.

Cut the cold butter in little cubes into a food processor and add shortening

Add flower and salt.

Hit the pulse button few times

Butter moist the flour and form into pea size balls (please see photo)

Sprinkle the ice cold water let the pastry absorb the water

Form the pastry to ball shape

Wrap in saran wrap and chill in refrigerator for at least one hour.

Roll the dough on wax paper (easier to lift) in size that could be able to fit in your 9 inches pie plate

Fix the edges, set aside

 FILLING:
1 mid size pumpkin

Wash well and divide in two pieces horizontally

Put 1 Tbsp. brown sugar in each half cover with aluminum foil

Bake in 350F for 1 hr.

Scoop the seeds out

Scoop the inside mash it slightly measure two cups and set aside

               -------

Beat the eggs in to a mixing bowl

Add brown sugar and whip more

Add all spices

Stir in cream and beat together

Pour into a shell

 Set the oven for 425F bake the pie for 15 minutes.

Bring the temperature 350F and continue to bake 45 more minutes,

Check the filling with a toothpick should come clean

Goes along well with whipping cream
11/26/2015


Back to baking page

---