PIE - PUMPKIN

By akselden

Ingredients

• For the crust:
• 4 C. all-purpose flour
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/2 tsp. salt
• 1 1/2 tsp. baking powder
• 2 sticks butter
• 1/3 c. ice water
• For the filling:
• 2 C. sugar
• 1/2 tsp. salt
• 2 1/2 T. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground allspice
• 1/2 tsp. ground cloves
• 10 egg yolks
• 2-15 oz. cans pureed pumpkin (not pre-sweetened pie filling)
• 3 C. heavy cream
• Unsweetened whipped cream

Preparation

Step 1

1. Mix dry ingredients well. Cut cold butter into pieces and combine with dry ingredients until it creates a cornmeal consistency. Add ice water and knead together. Let rest for 1/2 hour. Separate dough and roll out; place in pie pans.

2. Preheat oven to 350°F.

3. 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 for 45-50 minutes, or when toothpick comes out clean.

4. Serve with unsweetened whipped cream if desired.