Pumpkin Pie with Spiced Crust

Name: Pumpkin Pie with Spiced Crust
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 425 grams pumpkin purée (not pie filling); 3 larges eggs; 355 milliliters all-purpose flour, plus more for dusting the work surface; 79 milliliters granulated sugar; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 237 milliliters half-and-half; 4 Tbsps ice water; 79 milliliters packed light brown sugar; 0 teaspoons freshly grated nutmeg; 1 teaspoons fine salt; 8 Tbsps cold unsalted butter (1 stick), cut into small pieces; 1 teaspoon vanilla extract

This recipe serves 10. One portion of this dish contains around 5g of protein, 13g of fat, and a total of 269 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. Head to the store and pick up pumpkin purée, half-and-half, ground cinnamon, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Whisk the measured flour, sugar, cinnamon, nutmeg, salt, and cloves in a medium bowl to aerate and combine.

Ingredients you will need

Cinnamon

Clove

Nutmeg

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add the butter and, using a pastry blender or your fingers, mix the butter into the dry ingredients until it’s in pea-size pieces, about 5 minutes.

Ingredients you will need

Butter

Equipment you will use

Blender

Add 4 tablespoons of the ice water and mix just until the dough comes together. (

Ingredients you will need

Water

Dough

Add an additional tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.) Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.

Ingredients you will need

Water

Dough

Wrap

Equipment you will use

Plastic Wrap

Heat the oven to 350°F and arrange a rack in the middle. Lightly flour a work surface and roll the dough out into a round approximately 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough and fold the excess under itself, crimping the edges to seal.Line the crust with a piece of parchment paper or aluminum foil and fill it with pie weights.

Ingredients you will need

Crust

Dough

All Purpose Flour

Roll

Equipment you will use

Baking Paper

Aluminum Foil

Oven

Bake the crust on a baking sheet until set and light brown, about 20 minutes.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Oven

Remove the pie weights and parchment paper and continue baking until the crust is dry to the touch, about 10 minutes more.

Ingredients you will need

Crust

Equipment you will use

Baking Paper

Let cool slightly before adding the filling.For the filling:In a large bowl, combine all of the ingredients and whisk until smooth.

Equipment you will use

Whisk

Bowl

Pour the mixture into the crust and bake until the filling is set in the middle and the edges are puffed, about 50 to 60 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove from the oven and let cool to room temperature before cutting.Beverage pairing: Broadbent 5 Year Madeira, Portugal. Madeira has a burnished, honeyed nuttiness that will beautifully play off the spices and rooty flavors in the pie. The wine is sweeter than the pie and also has a firm acid backbone, making it a refreshing sip after each bite.

Ingredients you will need

Drink

Wine