BYERLY'S PUMPKIN PIE

By bjnelson55

Recipe from Byerly's Real Food magazine from a chef dad. Makes three pies!

Ingredients

• FOR THE CRUST:
• 4 cups all purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1-1/2 teaspoons baking powder
• 2 sticks butter
• 1/3 cups ice water
• FOR THE PUMPKIN PIE FILLING:
• 2 cups sugar
• 1/2 teaspoon salt
• 2-1/2 tablespoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 10 egg yolks
• 2 15-ounce cans pureed pumpkin (not pre-sweetened pumpking pie filling)
• 3 cups heavy cream, unsweetened whipped cream

Preparation

Step 1

Mix dry ingredients well. 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 hour. 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 pumpkin and mix until combined evenly. Place into two pie pans with unbaked dough and bake at 350 degrees F for 45 to 50 minutes, or when a toothpick comes out clean. Serve with unsweetened whipped cream, if desired.