Make the day before and refrigerate the dough overnight. Make this pie the first thing you prepare the next morning. It needs lots of time to cool on the countertop and in the fridge. But the filling has to be added while it, and the crust, are both still very warm.
CRUST:
Process the flour, sugar, and salt in food processor until combined.
Scatter the shortening over the top and continue to process until the mixture has the texture of coarse sand, about 10 seconds.
Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses.
Transfer to a bowl.
Sprinkle 4 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
Form into a 4-inch disk. Wrap tightly in plastic wrap and refrigerate at least one hour, or overnight.
Let the chilled dough soften slightly at room temperature before rolling it into a 12-inch circle and fitting it into a pie plate. (I’m not that good with a rolling pin, so I just pat flour on my hands and make a circle by hand). Crimp the edges with a fork, or your fingers, and freeze until firm, about 30 minutes, before baking.
Adjust an oven rack to the lower-middle position and heat oven to 375 degrees. Line the chilled crust with aluminum foil and fill with pie weights or coins. Bake until dough is dry and light in color, 25 to 30 minutes.
While the crust is baking, make the filling so that it is ready to pour in as soon as you pull the crust from the oven.
Transfer the crust to a wire rack and remove weights and foil.
FILLING:
While the crust is baking, process the pumpkin puree, brown sugar, spices, and salt in a food processor until combined, about 1 minute.
Transfer the pumpkin puree mixture to a medium saucepan and bring to a simmer over medium-high heat.
Cook, stirring constantly, until thick and shiny, about 5 minutes.
Whisk in the cream and milk, return to a simmer briefly, then remove from heat.
Process the eggs in the food processor (no need to clean the bowl of residual pumpkin) until uniform, about 5 seconds.
With machine running, slowly add about half of the hot pumpkin mixture through the feed tube. Stop the machine, add the remaining pumpkin, and continue to process the mixture until uniform, about 30 more seconds.
After removing the partially-baked pie crust from the oven, leave oven rack at lower-middle position and increase temperature to 400 degrees.
Immediately pour the warm filling into the hot pie crust.
If you have any extra filling you can ladle it into the pie after it has baked for about 5 minutes, by which time the filling will have settled, but you don’t have to do this.
Bake until the filling is puffed and lightly cracked around the edges and the center wiggles slightly when jiggled, about 25 minutes
Transfer the pie to a wire rack and cool to room temperature.
If desired, refrigerate at least 2 hours before serving.
This pie can be served cold, room temperature, or still warm.
YUMMY!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 226 | ||
Calories from Fat: 130 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.5g | 19 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 193.9mg | 60 % | |
Sodium 660.1mg | 23 % | |
Potassium 180.4mg | 5 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 15g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 226
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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