Pumpkin Pie

• porties: Yield: about 6 to 8 serv
• actieve tijd: 30 min
• totale tijd: 2 hours 25 minutes

Ingrediënten

Pie Dough:

1 cup all-purpose flour

1/2 tablespoon sugar

Pinch of salt

1/2 cup unsalted butter, cut into cubes

1 egg yolk

1 1/2 tablespoons milk

Filling:

1 1/2 cups canned pumpkin

1/3 cup brown sugar

2/3 cup heavy cream

7 tablespoons sweetened condensed milk

6 1/2 tablespoons evaporated milk

1/4 teaspoon vanilla extract

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

Pinch ground clove

Pinch salt

2 eggs

Instructies

Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible.

Meanwhile, whisk together the yolk and milk in small bowl.

Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)

On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes.

Preheat the oven to 425 degrees F.

In a medium saucepan, mix together the pumpkin and molasses. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake for 15 minutes on bottom rack. Reduce heat to 350 degrees F and bake for 40 minutes. Cool and serve