Brown Sugar Pumpkin Pie Recipe
Servings: 1
Ingredients
- all-purpose flour for dusting
- 1/2 x recipe Pate Brisee (see below)
- 2 c. homemade pumpkin puree or possibly one 15-ounce can pumpkin puree
- 3 lrg Large eggs lightly beaten
- 1/2 c. heavy cream
- 1/2 c. dark brown sugar - (packed)
- 1/2 tsp grnd allspice
- 1/2 tsp grnd cinnamon
- 1/2 tsp grnd ginger
- 1/2 tsp salt
- 2 1/2 c. all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 c. chilled unsalted butter cut up
- 1/4 c. ice water - (to 1/2 c.)
Directions
- For the Pate Brisee: In the bowl of a food processor, combine flour, salt, and sugar. Add in butter, and process till the mix resembles coarse meal, 8 to 10 seconds. With machine running, add in ice water in a slow, steady stream through feed tube. Pulse till dough holds together without being wet or possibly sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together; if it is crumbly, add in more ice water, 1 Tbsp. at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and refrigerateat least 1 hour. Dough may be stored, frzn, up to 1 month.
- Heat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll pastry dough into a 12-inch circle. Line an 8-inch pie plate with pastry, and trim pastry so it's even with edge of plate. Decorate edge with leaf shapes cut from excess pastry. Chill.
- In a medium bowl, combine pumpkin puree, Large eggs, cream, sugar, allspice, cinnamon, ginger, and salt. Whisk till well blended. Pour into chilled pastry shell. Bake till crust is golden, and custard is set, 50 to 55 min. Let cold before serving.
- This recipe yields 1 eight-inch pie.
- Yield: 1 pie
Adding to Planner
