Perfect Pumpkin Pie***

By peridot728

This Perfect Pumpkin Pie is the BEST and it gets a little help from the blender so making it is really simple! It is smooth, delicious, and you will want to make it year after year!!

Ingredients

• 1 pie crust recipe (Recipe Follows)
• 15 oz 100% pumpkin puree
• 1 cup packed brown sugar
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon around nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 2/3 cup heavy cream
• 2/3 cup whole milk
• 4 large eggs

Preparation

Step 1

Preheat the oven to 375 degrees. Roll out the pie crust and line a deep 9 inch pie pan with it. Fold under the edge of the crust and pinch the edges to create a decorative boarder.

Place a piece of aluminum foil over the crust, making sure the entire bottom is covered, and fill the pan with loose change. (The foil will protect the crust from the coins) Bake for 25 minutes. After removing the crust, turn the oven up to 400 degrees to bake the pie.

While the crust is baking, combine the pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt in the blender and blend until fully combined.

Pour the pumpkin mixture into a medium saucepan and heat until it just begins to simmer and turns shiny. Slowly whisk in the heavy cream and whole milk.

Blend the four eggs in the blender (no need to rinse it first), until smooth. Add a small amount of the hot pumpkin mixture to the eggs and blend, then add the remainder of the pumpkin mixture. Pour into the hot pie crust. (Do not overfill. If you have filling left, wait and five minutes into baking your pie see if you can add more.)

Bake for 30 minutes or until the edges of the pie are lightly cracked and the center still wiggles slightly. Allow to cool before serving. The pie can be wrapped and refrigerated for up to 2 days.

Notes:
Please note that the time prep and cook time do not include the time it takes to prepare the crust or allow the pie to cool and come to room temperature

****PIE CRUST RECIPE****
Fool Proof Pie Crust
This Fool Proof Pie Crust is seriously so easy, moist and delicious! Learn how to make a pie crust from scratch that you will want to make again and again with this video and photo tutorial.

1-1/4 cups all purpose flour
1 TBSP granulated sugar
1/2 tsp salt
6 TBSPs unsalted butter
4 TBSPs vegetable shortening
2 TBSPs vodka see note
2 TBSPs ice water

Instructions:
Cut up 6 TBSPs unsalted butter into 1/2 inch pieces and stick it in your freezer. Also stick in there 2 TBSPs vodka and 4 TBSPs (1/4 cup) vegetable shortening, cut in pieces. Fill a measuring cup about a 1/2 cup full of cold water and put it in your refrigerator. Leave everything in there about a half hour. When you remove the water from the fridge, add ice to it.
To the bowl of your food processor, add 3/4 cup all purpose flour, 1/2 tsp salt, and 1 TBSP granulated sugar. Pulse until just combined.
Add the chilled butter and shortening.
Pulse until it is combined and there are no streaks of flour left.
Add the last 1/2 cup of flour.
Pulse until it is combined, broken up, and evenly distributed around the bowl.
Pour the mixture into a large bowl and add 2 TBSPs of cold vodka and 2 TBSPs ice water.
With a stiff spatula work the dough into a ball.
Turn the dough out, shape into a disk, wrap with plastic and refrigerate for an hour.
Using a lot of flour, roll the dough out.
Once the dough is rolled out, use the rolling pin to roll it up and transfer it into the pie plate.
Press into the pie plate, trim off the extra dough, and pinch the edges.