Pumpkin Pie

Name: Pumpkin Pie
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams pure pumpkin; 177 milliliters packed dark brown sugar; 2 Tbsps beaten egg (about 1/2 large egg); 3 larges eggs; 651 milliliters all-purpose flour, plus more for dusting; 2 Tbsps granulated sugar; 0 teaspoons ground allspice; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 1 teaspoon ground ginger; 237 milliliters half-and-half; 1 teaspoons salt; 4 Tbsps cold unsalted butter, cut into 1/2-inch pieces; 2 Tbsps vegetable shortening; 8 servings Whipped cream, for serving

This recipe serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains around 9g of protein, 16g of fat, and It can be enjoyed any time, but it is especially good for Thanksgiving. If you have eggs, butter, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 3 hours and 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Make the dough: Pulse the flour, granulated sugar and salt in a food processor.

Ingredients you will need

Granulated Sugar

Dough

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the shortening; pulse until it disappears, about 30 seconds.

Ingredients you will need

Shortening

Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 2 tablespoons ice water and the egg in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.

Ingredients you will need

Water

Butter

Dough

Wrap

Egg

Equipment you will use

Plastic Wrap

Bowl

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Roll the dough into a 13-inch round on a lightly floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork and chill until firm, about 30 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Paper

Line the crust with foil, then fill with pie weights or dried beans.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Aluminum Foil

Bake until the edges are golden, about 20 minutes.

Equipment you will use

Oven

Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes.

Ingredients you will need

Crust

Equipment you will use

Aluminum Foil

Transfer to a rack to cool completely.

Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl.

Ingredients you will need

Brown Sugar

Allspice

Cinnamon

Pumpkin

Clove

Ginger

Egg

Equipment you will use

Whisk

Bowl

Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes. (Cover the edges of the crust with foil if they brown too quickly.) Cool completely on a rack.

Ingredients you will need

Crust

Equipment you will use

Oven

Aluminum Foil

Serve with whipped cream.

Ingredients you will need

Whipped Cream