1/2 batch Perfect Pie Crust from Scratch, prepared & chilled
15 ounces pumpkin puree
1 1/2 cups heavy cream
3/4 cup brown sugar, lightly packed
2 large eggs
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg, freshly grated (or 1/2 teaspoon pre-ground
FOR THE CANDIED PECAN GARNISH (OPTIONAL)
1 1/2 cups pecans, chopped
1 egg white
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1/8 teaspoon ground cloves
👉Homemade Pie Crust:
2 and 1/2 cups (315 grams) all-purpose flour (spooned & leveled)
2 teaspoons sugar
1 teaspoon salt
1/2 cup (115 grams) cold unsalted butter cubed
1/2 cup (95 grams) cold vegetable shortening cut into a few pieces
1/2 cup (120 ml) ice water
In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. Add the cold cubed butter and cold vegetable shortening. Using a pastry cutter or fork, cut them into the dry ingredients until you have small pea-sized crumbs (some larger pieces are okay).
Slowly drizzle in one tablespoon of ice water at a time (you may not need the full 1/2 cup) and gently mix it in until the dough starts to come together. Turn the dough out onto a lightly floured surface and pack it into a ball. Cut the dough in half and flatten it into two discs. Cover each one tightly with plastic wrap and refrigerate for at least one hour.
To bake the pie crust:
Roll the dough out to 12 inches in diameter, transfer the dough to a 9-inch pie plate, gently fit it in, trim any excess dough, and decorate the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and the sides, then fill with pie weights (dried beans or dry rice work well too!). Bake with the pie weights at 400°F (190°C) for 15 minutes. Remove from the oven, remove the parchment paper (or foil) and the pie weights. Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven.
FOR THE PUMPKIN PIE the oven to 425 degrees F.
On a floured surface, roll out the pie dough to about 2-inches larger than the diameter of your pie plate.
Line the pie plate with the dough, trim off excess, and crimp the edge.
Line the pie shell with parchment, fill with pie weights (or dry beans or rice), and par bake for 20 minutes.
Place the pumpkin puree, cream, brown sugar, eggs, spices, salt, and vanilla in a large bowl and whisk together until well incorporated.
Transfer the filling to the reserved pie shell.
Bake for 15 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F, and bake for an additional 40-50 minutes, or until set around the edges but still slightly soft in the center.
Cool completely. Garnish with Candied Pecans just before serving.
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