Welcome To Day 19 Of Baking With Pumpkin!
It’s getting chillier and chillier around here. Today has been a day filled with rain. Cold rain. I have not minded it at all as it’s been perfect for baking.
Thank goodness it did not rain on our apple picking adventure yesterday, that sure would have made things even more interesting!
It was a slow moving day and it being a Sunday it was a day of grocery shopping and watching movies. I have some amazing recipes planned for this week!
Pumpkin Pie…Do you have a specific recipe you use year after year? A family recipe? Or, are you like me and always wanting to try something a little different..knowing that if it possibly fails, there is always an old standby that works like magic all the time?
I bought a new baking book today and had planned on making pumpkin pie and was thrilled to find the recipe in this book was much different than any other and something I’ve not tried before. It also had an awesome recipe for a spiced crust which got me excited too.
I am very pleased with this pumpkin pie, very delicious and I see myself using it for all the “events” happening over the holidays this year, including the crust. Make one..or two or be like me and make three!
- 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
- To Make Crust:
- In a food processor combine flour, sugar and salt.
- Slowly add chopped butter till it makes a crumbly coarse meal. Add water and pulse till it forms a ball.
- Pat dough into a disk, wrap in plastic wrap and chill for at least 30 minutes.
- ~ For The Filling:
- 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.
- Preheat oven to 450.
- 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.
- Brush crust with egg white.
- 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.
- Cool on wire rack.