The Perfect Pumpkin Pie

[Guest guest]

The Perfect Pumpkin Pie

Prep Time: 25 minutes

 

What makes ours the ultimate pumpkin pie? We’ve made

the traditional filling even more luscious by using

heavy cream, so that each bite has a smooth,

custard-like texture. In addition to nostalgic hints

of nutmeg and cinnamon, there's a pinch of black

pepper for extra pizzazz.

 

Ingredients

 

1-1/4 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

5 tablespoons cold butter, cut up (no substitutes)

3 tablespoons cold vegetable shortening, cut up

3 to 4 tablespoons ice water

3 large eggs

3/4 cup sugar

1 teaspoon vanilla extract

1 15-ounce can solid-pack pumpkin

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Pinch ground nutmeg

Pinch ground cloves

1 cup heavy or whipping cream

Whipped cream, for garnish

Ground cinnamon, for garnish

 

Directions:

 

1. Pulse together flour, 1 tablespoon sugar and 1/4

teaspoon salt in a food processor to combine. Add

butter and shortening; pulse until mixture resembles

coarse crumbs. Add ice water, 1 tablespoon at a time,

through feed tube, pulsing just until mixture begins

to hold together. Shape pastry into a ball and flatten

into a thick disk. Wrap well in plastic wrap and

refrigerate 40 minutes.

2. Arrange rack in bottom third of oven. Heat oven to

425 degrees F. On a lightly floured surface, roll

pastry into a 12-inch circle. Fit into a 9-inch pie

plate. Trim edge and flute. Freeze 15 minutes.

3. Whisk together eggs, the 3/4 cup sugar and vanilla

in a large bowl until well combined; whisk in pumpkin,

cinnamon, ginger, 1/4 teaspoon salt, the pepper,

nutmeg and cloves. Stir in heavy cream with a rubber

spatula. Pour into prepared crust. Smooth top with

spatula.

4. Bake 15 minutes. Reduce oven temperature to 350

degrees F. Bake until filling is set, 30 minutes. If

pastry edge gets too dark, cover edge with foil. Cool

on a wire rack. Garnish with whipped cream and

cinnamon, if desired. Makes 8 servings.

Make-Ahead Tip: Prepare pastry; wrap pastry disk and

refrigerate up to 2 days. Let stand at room

temperature 10 minutes before rolling out.

 

Prepare and bake pie. Cool completely on wire rack.

Cover loosely with foil and refrigerate up to 24

hours. Let stand at room temperature 4 hours before

serving. Garnish with whipped cream and cinnamon, if

desired.

 

Nutritional facts per serving

 

calories: 410 , total fat: 25g , saturated fat: 13g ,

cholesterol: 140mg , sodium: 255mg , carbohydrate: 41g

, fiber: 2g , protein: 6g

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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