Pumpkin Pie

Thanksgiving is just right around the corner. After all the delicious foods you have eaten you need some sort of yummy dessert to top it off just right. And I have just the right type of Pumpkin Pie recipe just for you right here! It’s not too hard to make but it’s also not super easy. It serves up to 6 or 8 people and takes 30 minutes to prep and 1 hour and 55 minutes to cook. For the pie dough you’ll need: all-purpose flour, sugar, salt, unsalted butter, egg yolks, and milk. For the filling you’ll need: canned pumpkin, brown sugar, heavy cream, sweetened condensed milk, evaporated milk, vanilla extract, ground ginger, ground cinnamon, ground nutmeg, ground clove, salt, eggs, egg yolk, and a 9 inch pie pan. How to: 

FOR PIE DOUGH:

Step 1: In a standing mixer, combine 2 cups of flour with 1 tablespoon of sugar, and ¼ tablespoon of salt and mix to combine. 

Step 2: Then add 1 cup of unsalted butter (cut into cubes) and continue to mix until the mixture hold together when you clump it. The lumps have to be pecan sized with the butter still visible.

Step 3: Whisk together 2 egg yolks and 3 tablespoons of milk in a small mixing bowl

Step 4: Now add the yolk mixture you just made to the flour mixture and mix until the dough forms. Then transfer the dough to a sheet of plastic wrap, make sure to wrap well and store in the refrigerator for several hours. 

*The dough will keep for several days in the fridge and several weeks in the freezer.

Step 5: Lightly flour a work surface and roll half of the dough into an 11 to 12 inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. 

Step 6: Chill the pie shell for about 30 minutes.

Step 7: Preheat the oven to 350 degrees Fahrenheit. 

Step 8: line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown for about 45 minutes. Then remove the foil and beans.

FOR THE FILLING:

Step 1: lower the oven to 325 degrees Fahrenheit.

Step 2: Then in a medium size saucepan, mix together 1 ½ cups of canned pumpkin with ½ cup of brown sugar. 

Step 3: Cook over medium heat, stirring frequently until reduced and thick. 

Step 4: Remove from the heat and whisk in 2/3 cups of heavy cream with ¼ teaspoons of vanilla extract, 7 tablespoons of sweetened condensed milk, 6 ½ tablespoons of evaporated milk, 1 ½ teaspoons of ground ginger, 1 teaspoons ground cinnamon, 1 teaspoon of ground nutmeg, a pinch of salt, pinch of ground clove, 2 eggs and one egg yolk.

Step 5: now pout the filling into the pie shell and bake until set for about 45 to 55 minutes.

Step 6: Cool and Serve

ENJOY!