Homemade pumpkin pie and crust
- 1 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp sugar
- 8 tbsp cold unsalted butter (1 stick)
- 5 tbsp ice water
- 1 can 15 oz pumpkin
- 1 can 12 oz evaporated milk
- 3/4 cup granulated sugar
- 2 tbsp pumpkin spice
- 2 large eggs
- 1 whipped cream (optional)
- Preheat oven to 350 Mix flour, salt and sugar in a medium bowl
- Cut butter into small pieces and add to bowl.
- Use a pastry cutter or even a fork works to cut butter into flour mixture until butter is pea sized.
- Drizzle 4 tablespoons of ice water and mix just until it comes together... don't overwork the dough (use last tablespoon if needed)
- Shape dough to fit pie pan, wrap in plastic wrap and refrigerate for atleast 30 minutes.
- Replace plastic wrap with wax paper and use pie weights, a good layer dried beans or even rice.
- Place in middle rack of oven for 15 minutes.
- Remove wax paper and weights, beans or rice and continue to bake an additional 10 minutes to achieve a good color.
- Allow it to cool completely before adding pie filling.
- To make pumpkin pie filling:
- Preheat oven to 425 Beat eggs in large bowl.
- Stir in pumpkin, sugar and spice.
- Gradually stir in evaporated milk.
- Pour in cooled pie crust, bake for 15 minutes.
- Reduce temperature to 350 F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours.
- Serve immediately or refrigerate.
- Top with whipped cream before serving.
flour, salt, sugar, butter, water, pumpkin, milk, sugar, pumpkin spice, eggs, cream
Taken from cookpad.com/us/recipes/359634-homemade-pumpkin-pie-and-crust (may not work)