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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 52 |
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Sweet pie dough and pumpkin pie filling Ingredients:
2 cups all-purpose flour |
1 tablespoon sugar |
1/4 teaspoon salt |
1 cup unsalted butter, cut into cubes |
2 egg yolks |
3 tablespoons milk |
1 1/2 cups canned pumpkin (12oz) |
1/2 cup brown sugar |
2/3 cup heavy cream |
7 tablespoons evaporated milk |
7 tablespoons sweetened condensed milk |
1 1/2 teaspoons ground ginger |
1 1/2 teaspoons cinnamon |
1/2 teaspoon clove |
1/2 teaspoon salt |
2 eggs |
Directions:
1. For Pie Dough:.
2. Combine flour, sugar, salt, and mix to combine. Add butter and continue mixing until it holds together and pecan sized butter pieces are visible.
3. Whisk yolk and milk in small bowl, add to dough mixture until dough forms, wrap in plastic wrap, refrigerate for a few hours.
4. On lightly floured surface, roll dough into 11-12 inch circle about 1/8 in thick.
5. Preheat oven to 350.
6. Line pan with dough and crimp edges, chill for 30 minutes.
7. Line pie shell with aluminum foil and fill with dried beans (almonds?) Bake until shell is golden brown (45 minutes).
8. For Pumpkin Pie Filling:.
9. Lower oven to 325 degrees.
10. Over medium heat, cook pumpkin and sugar until thick and reduced.
11. Add everything and pour into pie shell and bake 45 minutes.
12. Optional: Bake 450 for 15 minutes first, then bake at 325 for 45 minutes.
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