Pumpkin Pie

Thanksgiving has always been one of my favorite holidays. The weather is starting to turn and it's beginning to feel a little more like winter. There is meal planning and preparations. (If anyone knows me, they know I have a thing for making grocery lists.) And most importantly, precious time spent with family and close friends. Oh...and pie!

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This pumpkin pie is simple to make and can hold its own when it comes to complexity of flavor. The crust is the perfect combination of buttery and flakey, while the filling offers a dreamy, smooth consistency and plenty of rich holiday spice. 

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For the Crust

  • 2 cups all purpose flour
  • 8 tbsp unsalted butter, chilled and cut into small cubes
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 2 tbsp granulated sugar
  • 4 tbsp ice water
  • Egg wash for the crust (use one egg white, leftover from the egg yolk used in the filling and mix with 2 tsps water.)

Combine flour, sugar and salt in a food processor and pulse until blended. Add butter and pulse until the mixture is coarse. While the food processor is running, add the apple cider vinegar and ice water one tablespoon at a time. (I always go slow with the ice water, sometimes you need more, and sometimes you need less.) Pulse until the mixture is fully combined. You should be able to easily form the dough together and knead with your hands. On a lightly floured surface, form the dough into a ball a knead a few times. Shape the dough into a 6" disk, wrap in plastic and refrigerate for 1 to 2 hours, or until completely chilled. The crust can be made a few days ahead, or stored in the freezer for up to 1 month. 

For the Filling

  • 2 cups unsweetened pumpkin
  • 2/3 cups sweetened condensed milk
  • 1/4 cup heavy cream
  • 2 large eggs, plus 1 egg yolk
  • 2 1/2 tsp vanilla extract
  • 4 tbsp maple syrup
  • (I use The Gingerbread Maple Syrup from www.bushwhickkitchen.com the link is at the bottom of the post)
  • 1/4 cup sugar
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp cardamom
  • 1/2 tsp salt

Preheat oven to 350 degrees. In a medium sized bowl, combine sugar, cinnamon, ginger, nutmeg, cloves, cardamom and salt. Set aside. In a separate bowl, combine pumpkin, sweetened condensed milk, heavy cream, eggs vanilla and maple syrup. Whisk until well combined. Add the dry ingredients to the wet ingredients and whisk until there are no lumps. 

Remove your pie dough from the refrigerator and prepare a lightly floured work surface. (I use a silicone mat with a little flour.) Roll out your pie dough until it is about 13 to 14 inches in diameter and transfer to your pie dish. Fold the overhang of the pie dough and then pinch to form the crust. (If your dough feels too warm stick it in the freezer for a minute or two. The dough is always easier to work with when its chilled.)

Add your filling to the prepared crust, and apply the egg wash to the edge of your crust using a pastry brush. Bake for about 60-70 minutes, or until your filling is set and your crust is golden brown.  (I used a silicone pie crust shield to keep my crust from browning to quickly. It is available at www.williams-sonoma.com. You could also use aluminum foil. I do not bake my crusts ahead of time.)

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