American Pumpkin Pie
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
8
- For the pastry case
- 1 cup all-purpose flour (heaped)
- 2 tsps granulated sugar
- ¼ tsp salt
- ¼ cup butter (well chilled, sliced into chunks)
- 1 Tbsp Shortening (well chilled)
- 1 egg yolk
- 2 Tbsps water
- For the pumpkin pie filling
- 1 large egg (plus 2 yolks)
- 19 ozs canned Pumpkin puree
- ¼ cup Whole milk
- ¼ cup double cream
- ¼ cup melted butter
- 1 tsp vanilla extract
- 0.333 cup light brown sugar
- ½ cup sugar (scant)
- 1 tsp ground cinnamon
- ½ tsp Ginger powder
- ⅛ tsp ground cloves
- For the whipped cream
- 1 cup whipping cream
- 3 Tbsps powdered sugar
- ½ tsp vanilla extract
Preparation steps
1.
For the pastry, add the flour, sugar and salt to a food processor. Pulse for 2 seconds to thoroughly mix.
2.
Add the butter and shortening to the flour mixture. Pulse 3 to 4 times for 2 to 3 seconds each time, or until the mixture is crumbly.
3.
In a small bowl, whisk the egg yolk and water. Pour over the flour mixture and pulse 2 to 4 times, or until the mixture pulls away from the sides of the bowl.
4.
Remove the dough, shape into a disc and wrap tightly in cling film. Chill for 30 minutes.
5.
Lightly flour the work surface and rolling pin. Roll the dough out to the desired size. Transfer to the pie plate, crimping the edge as desired. Reserve any left-over dough for cut-outs (optional).
6.
Heat the oven to 175°C (155°C in a fan oven), 350°F, gas 4 and position the shelf in the middle of the oven.
7.
In a large bowl, lightly whisk the eggs. Add the remaining ingredients and stir to combine.
8.
Pour the mixture into the prepared pie case. Bake the pie on the middle shelf of the oven for 45 to 55 minutes, or until the filling has set and the crust is golden brown. Cool on a wire rack.
9.
For the whipped cream, chill a glass or stainless steel mixing bowl and beaters. Whip the cream until it begins to thicken. Add the icing sugar and vanilla; continue beating until peaks form. Refrigerate until ready to use.
10.
Serve the pie garnished with whipped cream and with pastry cut-outs or sugar cookies, if desired.
