Beatriz's daughter-in-law, Shelley, makes out-of-this-world pumpkin pie. And, we thought it was about time to share this family secret with our favorite customers. Preheat your oven, because today we’re making pie!
Crust for 9" pie
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cut into small cubes
- 3-4 tablespoons ice water
Preheat oven to 350 degrees.
Mix flour and salt. Cut in the butter with a pastry blender or your hands, until the mixture resembles coarse meal. It does not need to be uniform.
Sprinkle the ice water over the flour mixture - one tablespoon at a time - and mix lightly with a fork. Use only enough water so that the pastry holds together when pressed gently into a ball.
Cover with plastic wrap and let rest for 20 minutes.
Roll out the dough on a lightly floured surface so that it is 2" larger than the pie pan. Fit the dough firmly into the pie pan and crimp the edges. Pierce the dough all over with a fork, then line with foil and fill with dried beans or pie weights.
Bake for 10-12 minutes.
Remove foil and dried beans. Set aside pie shell while you prepare the filling.
- 3/4 cup sugar
- 1 - 15 oz canned pumpkin, unseasoned
- 1/2 teaspoon salt
- 2 eggs, slightly beaten
- 1 1/2 teaspoons cinnamon
- 1 - 12 oz can evaporated milk
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Turn oven up to 400 degrees after pie shell has pre-baked.
Combine all ingredients, adding the evaporated milk gradually. Stir well to mix.
Place pie pan on a rimmed baking sheet, then pour pumpkin filling mixture into the pie shell.
Bake at 400 for 10 minutes.
Reduce heat to 300 degrees and continue baking for about 35-40 minutes, or until filling is firm and a knife inserted in the middle comes out clean.
Cool on wire rack until cool to room temperature. About 2 hours. Serve with whipped cream on our PEDESTAL Organic Pearl nova round plate.
Whipped Cream Topping
- 1 1/2 cups heavy whipping cream
- 2-3 tablespoons confectioners' sugar
Whip the cream and sugar until soft peaks form.