Perfect Pumpkin Pie

 

 The following excellent pumpkin pie has a deeper custard flavor and a light buttery crust, so it packs a lot more spice than your ordinary pumpkin pie. For an additional special treat, top it with whipped cream or ice cream. Bring one to a Halloween party, Thanksgiving gathering, or Christmas get-together for a delectable fall or winter treat.

 

Ingredients

Crust

 

1 ¼ cups flour

½ tsp salt

1 tsp cinnamon

½ tsp baking powder

⅓ cup cold butter, cut into cubes

4 ½ tbsp ice water

Custard Filling

 

1 ½ cups pumpkin puree

1 tbsp flour

1 cup sugar  

1 tsp vanilla extract

1 tsp ginger

1 tsp cinnamon

½ tsp mace

¼ tsp nutmeg

¼ tsp salt

3 eggs

½ cup dairy or plant-based milk

 

Directions

Prepare the pumpkin by cleaning, cooking, and puréeing it.

Make a hole in the pumpkin and scoop out the insides. Save your seeds for another roasting!

METHOD OF THE OVEN

Roast the pumpkin slices in an oiled baking dish for 40-60 minutes at 400°F.

METHOD OF STEAMING

Cut the pumpkin into big chunks and steam it for around fifteen minutes in a double boiler. After either approach, the skin will readily peel away.

After the pumpkin has cooled, remove the peel and place smaller bits in a food processor. Using pulses, blend until smooth. Prepare the crust.

Slice the cold butter into cubes. If you aren't utilizing the cubes right away, return them to the fridge.

Make an ice-cold glass of water. Whenever it becomes cold enough, it should be unbearably cold.

In a mixing dish, combine the flour, baking powder, cinnamon, & salt.

Knead in the cold butter cubes to form a sloppy dough.

Add the ice water slowly, kneading till you have a ball of dough. Assemble the filling for the pumpkin custard.

In a small mixing dish, whisk the eggs.

Combine the pumpkin, flour, sugar, spices, salt, pre-beaten eggs, and milk in a large mixing basin. Mix until it's smooth but do not over-mix. Prepare the oven to 450°F.

If necessary, move your oven racks to bake the pie in the very center of the oven, although on a lower rack. Put together the pie shell and filling.

On a lightly floured surface, roll out the dough till it is roughly round and a few inches wider than the pie pan.

Place the pie dough on the pie plate and gently push it into the shape of the dish. By softly pressing down on the crust, you can ensure that there are no air pockets below it.

Clean up the pie crust's edges. Snip the edges with a knife, or continue by pressing a fork into the edge around the top lip of the pie to produce a pattern of little impressions.

Pour the custard mixture into the pie shell at this point. Cook the pie.

When the oven is fully preheated, place the pie in the center of the oven, on the bottom rack. Cook for ten minutes at 450 degrees Fahrenheit, then lower it to 325 degrees Fahrenheit and bake for another thirty-five to forty minutes.

Allow at least an hour for the pie to cool before serving. It goes great with ice cream or whipped cream. Enjoy it!