Pumpkin Pie

Name: Pumpkin Pie
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 296 milliliters all purpose flour; 118 milliliters cold butter (1 stick), diced; 1 large egg, lightly beaten; 3 eggs, lightly beaten; 1 teaspoons ground allspice; 2 teaspoons ground cinnamon; 1 teaspoons ground ginger; 296 milliliters half-and-half; 177 milliliters packed light brown sugar; 0 teaspoons freshly ground nutmeg; 473 milliliters 15-ounce can unsweetened pure pumpkin puree (about; 0 teaspoons salt; 1 teaspoons salt; 2 teaspoons sugar

This recipe makes 8 servings with 359 calories, 7g of protein, and 18g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Thanksgiving will be even more special with this recipe. If you have salt, eggs, egg, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes.

Instructions

Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.)

Ingredients you will need

Yellow Cornmeal

Butter

Dough

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.

Ingredients you will need

Dough

Water

Egg

Equipment you will use

Bowl

Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined.

Ingredients you will need

Dough

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times.

Ingredients you will need

Yellow Cornmeal

Butter

Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.)

Ingredients you will need

Dough

Water

Egg

Remove the bowl from the machine, remove the blade, and bring the dough together by hand.

Ingredients you will need

Dough

Equipment you will use

Bowl

Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.

Ingredients you will need

Pie Crust

Dough

Equipment you will use

Pie Form

Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights.

Ingredients you will need

Dried Beans

Pie Crust

Equipment you will use

Baking Paper

Aluminum Foil

Oven

Bake on a baking sheet on the center rack until the dough is set, about 20 minutes.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Oven

Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.

Ingredients you will need

Pie Crust

Beans

Equipment you will use

Baking Paper

Oven

Lower the oven temperature to 350 degrees F.

Equipment you will use

Oven

While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.

Ingredients you will need

Brown Sugar

Pie Crust

Pumpkin

Spices

Egg

Salt

Equipment you will use

Baking Sheet

Whisk

Bowl

Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack.

Equipment you will use

Aluminum Foil

Oven

Serve room temperature or slightly warm.