Pumpkin Pie

Pumpkin Puree Prep

Cut pumpkin(s) in quarters and scoop out seeds and pulp

Place pumpkin pieces on a baking sheet and roast at 350 for 45 minutes

Peel skin then puree a few chunks at a time (can add a few Tbsp of water if needed)

Crust Ingredients

2 and 1/2 cups flour

1 teaspoon salt

6 Tablespoons butter, chilled and cubed

3/4 cup (148g) vegetable shortening, chilled

1/2 cup ice water

Crust Prep

Mix the flour and salt together in a large bowl

Cut in the butter and shortening until it resembles coarse meal

Mix in 1 Tablespoon water at a time using floured hands

Fold dough into itself until the flour is fully incorporated into the fats.

Form into a ball and flatten into a 1 inch thick disc

Wrap in plastic wrap and refrigerate for at least 1 hour

Unwrap and place dough on a well-floured surface.

Roll out to a ¼ inch thickness (the thickness of an average pie crust).

Fold the dough in half, then in half again, then in half one last time

Re-wrap dough and refrigerate for at least another hour

Pie Ingredients

2 cups pumpkin puree

4 eggs

1 1/2 cups brown sugar

1 Tablespoon cornstarch

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon fresh ground black pepper

1 cup heavy cream

1 cup sour cream

1/4 cup milk

Pie Directions

Mix pumpkin, eggs, and brown sugar until combined

Stir in cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, milk and sour cream until combined

On a lightly floured work surface, roll the dough out into a 12-inch circle and place into a 9-inch pie dish, and crimp/flute the edges

Preheat oven to 375°

Bake crust for 10 minutes.

Pour in pumpkin pie filling

Bake 25 minutes then cover the edges with aluminum foil

Bake for another 40 minutes (center a little jiggly is ok)

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