Pumpkin Pie

Pumpkin Pie recipe featured in Lunds and Byerly's Real Food magazine.

Pumpkin Pie
Pumpkin Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • Crust

  • 4

    cups flour

  • 1/4

    tsp cinnamon

  • 1/4

    tsp ginger

  • 1/2

    tsp salt

  • 1 1/2

    tsp baking powder

  • 2

    sticks butter

  • 1/3

    cup ice water

  • Filling

  • 2

    cups sugar

  • 1/2

    tsp salt

  • 2 1/2

    T cinnamon

  • 1/2

    tsp ginger

  • 1/2

    tsp allspice

  • 1/2

    tsp cloves

  • 10

    egg yoks

  • 2

    15-oz pumpkin

  • 3

    cups heavy cream

Directions

Mix dry ingredients. Cut cold butter into pieces and combine with dry ingredients until it creates a cornmeal like consistency. Then add ice water and knead together. Let rest for 1/2 hr. Separate the dough and roll out; place in the pie pan. Mix the sugar and dry ingredients together. Add egg yolks and mix well. Add cream and pumpkinand mix until combined evenly. Place into two pie pans with unbaked dough and bake at 350 degrees for 45 to 50 minutes, or when a toothpick comes out clean. Serve with unsweetened whipped cream, if desired.

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