Pumpkin Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8+
 
Ingredients
  • ~Crust:
  • 3¾ Cups Flour
  • 3 Tablespoons Granulated Sugar
  • ½ Teaspoon Salt
  • 3 Sticks Unsalted Cold Butter, chopped
  • ½ Cup + 1 Tablespoon Water
  • ¼ Teaspoon Ground Nutmeg
  • ¼ Teaspoon Ground Ginger
  • ½ Teaspoon Cinnamon
  • ~Pie Filling:
  • 4 Large Eggs
  • ⅓ Cup Sugar
  • ⅓ Cup Packed Dark Brown Sugar
  • 1 15-ounce Can Pumpkin Puree
  • 1 Teaspoon Ground Ginger
  • 1½ Teaspoons Cinnamon
  • ½ Teaspoon Ground Cloves
  • ½ Teaspoon Ground Allspice
  • ½ Teaspoon Cardamom (optional)
  • ½ Teaspoon Salt
  • 1 Cup Heavy Cream
  • ½ Cup Half-And-Half
Instructions
  1. To Make Crust:
  2. In a food processor combine flour, sugar and salt.
  3. Slowly add chopped butter till it makes a crumbly coarse meal. Add water and pulse till it forms a ball.
  4. Pat dough into a disk, wrap in plastic wrap and chill for at least 30 minutes.
  5. ~ For The Filling:
  6. Combine eggs and sugars in a large bowl. Beat with mixer until fluffy. Beat in the pumpkin, spices and salt till blended. Stir in creamer and half-and-half till smooth. Set aside.
  7. Preheat oven to 450.
  8. Butter and flour an 11-inch pie pan (I used a 9-inch). Roll out the large disk of dough on a floured surface, aiming for ⅛ inch thick. Place in pie pan and decorate the edge.
  9. Brush crust with egg white.
  10. Bake for 10 minutes, then reduce the temperature to 325 and bake for another 45-50 minutes or until a knife or toothpick inserted in the center comes out clean.
  11. Cool on wire rack.
Recipe by I'm At Home Baking! at http://imathomebaking.com/day-19-pumpkin-pie/