Pumpkin Pie

Chef Tom Fleming from Crossroads Diner shows you how to make a holiday favorite -- pumpkin pie.


Pumpkin Pie

Crust:
1 ¼  Cup of AP Flour (sifted)
½ teaspoon salt
½ teaspoon sugar
¼ lb chilled and cubed unsalted butter
Ice water to bind

Filling:
¾ cup sugar
½ tsp. salt
1 tsp cinnamon
½ teaspoon ginger
¼ teaspoon ground clove
1 tsp pumpkin extract
3 large eggs
15 oz Pumpkin puree
12 oz Heavy Cream

Place sifted flour, salt and sugar in bowl of stand mixer and gently mix. Add butter, and on low mix cut butter into flour until small beads form. Add water until dough starts to form and stick together.

Remove from bowl and gently knead until completely formed. Form into round disk and wrap in plastic. Let rest in refrigerator for 30 minutes.

When chilled, roll out on LIGHTLY dusted counter and from in pie pan.

For the filling, combine eggs, spices and pumpkin extract in medium bowl and mix well. Whip pumpkin puree and heavy cream until smooth into egg mixture.

Pour into unbaked shell and bake at 350 until filling is set in about an hour.
 

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