Homemade Pumpkin Pie

 

Prep time:1.5hours (includes resting time for the dough)

Baking time: 1 hour 

Ingredients:

For the Crust:

* 2+1/2cups All Purpose Flour, spooned and measured

* 1/2tbsp Granulated Sugar

* 1/2tsp Salt

* I Cup Unsalted butter, diced into cubes and chilled 

* 7tbsp Ice Water

For the Pumpkin Filling:

* 3/4cup Granulated Sugar 

* 1tsp Cinnamon, ground

* 1/2tsp Salt

* 1/2tsp Ground Ginger 

* 1/4tsp Ground Cloves 

* 2 Eggs 

* 15oz Canned Pumpkin puree 

* 12oz Canned Evaporated Milk 

For the Topping:

* 2cups Whipping Cream 

* 4-5tbsps Confectioners Sugar 

* 1tsp Vanilla Extract 

* 2tsps Pumpkin Spice, for dusting 

Directions:

1. First make the crust as you will need an hour (minimum) resting time for the dough. To make the crust combine the flour, salt, and sugar in the bowl of a food processor, and pulse a few times to combine. Then add the cubes of butter 1-2 at a time, and pulse until almost combined; keep adding butter and pulsing. The flour will become grainy and coarse. Then add the cold water, 1 tablespoon at a time, pulsing in between until combined, and the flour sticks together when pressed together. 

Note: If the mixture feels too sticky add a tablespoon of flour, or if it feels too dry, add in 1 more tablespoon of cold water, and pulse. 

2. Spoon the mixture onto a clean working surface, and bring together in a ball. Do not knead the dough. Break the dough into two balls, and flatten into disks. Wrap each disk in saran wrap and refrigerate for a minimum of 1 hour. 

Note: For the pumpkin pie you will need only 1 disk. 

3. When ready to make the pumpkin pie, leave one of the disks on the kitchen counter to thaw for 10-15 minutes. Meanwhile prepare the pie dish and the mixture. 

4. To prepare the dish, grease the dish with cooking spray. Roll out the dough, using a rolling pin (flour your work surface and rolling pin). Once the dough has been rolled out, line the pie dish with the dough; cut away the excess. 

5. To make the pumpkin pie filling, mix the pumpkin puree, and the eggs using a stand mixer, or hand held electric mixer. Once combined, add in the sugar, cloves, cinnamon, salt and ginger. Mix on low to combine. Gradually pour in the evaporated milk, mixing on low. Turn speed to medium-low and mix for one minute, until smooth and combined. 

Note: The mixture will be liquid. 

6. Pre-heat oven to 425degrees F. Pour the mixture into the unbaked pie crust. Place the pie plate on a baking sheet. Bake at 425degrees for 15 minutes. Turn the oven down to 350degrees, and bake for another 40-45 minutes. 

Note: The pie is done when the outer edges are baked and the middle is very slightly jiggly. 

7. Place the pie plate on a wire rack to cool. As the pie cools, make the whipped topping. 

8. To make the whipped topping, beat the whipping cream using a stand mixer with a whisk attachment. Add the vanilla and the confectioners sugar, keeping beating on high, until the cream holds stiff peaks. Refrigerate until used. 

9. To serve the pie, remove the pie from the dish, once cooled. Transfer the whipped cream to a piping bag. Pipe some whipped cream onto the pumpkin pie, cut and serve. Dust with pumpkin pie spice. 

 On   @sugarandspiceathome  &@sugarandspiceathome