The Ultimate Pumpkin Pie
- 1/4 cup flour, all-purpose
- 1/2 cup powdered sugar
- 1/2 cup butter cut in pieces
- 3 tablespoons heavy whipping cream whipping cream, heavy cream 35%
- 3/4 cups sugar
- 1 tablespoon brown sugar, light
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon ground
- 4 teaspoons ginger ground
- 4 teaspoons salt
- 1 can pumpkin large can
- 3/4 cups heavy whipping cream whipping cream, heavy cream 35%
- 1/2 cup sour cream
- 3 large eggs beaten
- 1/4 cup apricot preserves (jam)
- Pumpkin pie was introduced to the holiday table at the Pilgrims second Thanksgiving in 1623.
- Decorate this American classic with some whipped cream, or serve the cream alongside.
- For crust: Preheat oven to 350F (180C).
- Blend first 3 ingredients in processor until mixture resembles coarse meal.
- Add cream and process until moist clumps form.
- Gather dough into ball; flatten into disk.
- Wrap in plastic; chill for 15 minutes.
- Roll out dough on floured surface to 14-inch round.
- Transfer dough to 9-inch glass pie dish.
- Trim overhang to 1 inch.
- Fold overhang under.
- Make cut in crust edge at 1/2- inch intervals.
- Bend alternate edge pieces inward.
- Freeze 15 minutes.
- Line crust with foil, pressing firmly.
- Bake until sides are set, about 10 minutes.
- Remove foil.
- Bake crust until pale brown, about 10 minutes more.
- Reduce oven temperature to 325; For filling: Using whisk, mix first 6 ingredients in bowl until no lumps remain.
- Blend in pumpkin, whipping cream, sour cream and eggs.
- Spread preserves over crust; pour in filling.
- Bake until filling puffs at edges and center is almost set, about 55 minutes.
- Cool on rack.
- Cover; chill until cold.
- (Can be made 1 day ahead.)
flour, powdered sugar, butter, heavy whipping cream whipping cream, sugar, brown sugar, cornstarch, cinnamon ground, ginger ground, salt, pumpkin, heavy whipping cream whipping cream, sour cream, eggs, apricot preserves
Taken from recipeland.com/recipe/v/the-ultimate-pumpkin-pie-136 (may not work)