By: Nils Hilleson
This recipe will make a 9-inch pie
Ingredients:
Crust ingredients:
- -1 1/4 cups all purpose flour (150 grams)
- -1/4 teaspoon fine sea salt
- -10 tablespoons unsalted butter, cold and cut into cubes
- -2 to 4 tablespoons ice water, as needed
Pie ingredients:
- -2 cups pumpkin purée
- -3 eggs
- -2 tablespoons granulated sugar
- -2 tablespoons brown sugar
- -2 tablespoons molasses
- -1 1/2 cups evaporated milk or heavy cream
- -1/2 teaspoon ground cloves
- -2 teaspoons cinnamon
- -1/2 teaspoon salt
Steps:
Add flour, salt and butter into a bowl and mix by hand, squishing the butter and mixing it together. Add ice water, a tablespoon at a time, until the dough just comes together (You can review a video online to see how the mixing is done).
Place the dough onto a lightly floured surface and gather it into a ball, then flatten into a disk. Wrap it in plastic wrap and refrigerate for 1 hour- up to 2 days.
Roll dough big enough so that it slightly hangs off the edge of the pie pan and place it into the pie pan. Blind bake for 10-15 minutes.
Whisk all the pie ingredients in a bowl and fill the crust.
Bake the pie for 10 minutes at 450 degrees then about 35 minutes at 350 degrees or until set.
Let cool for about 20 to 30 minutes.
When I cooked this the crust came out very hard and chewy. I did cook it longer than it said because I was concerned that the pie wasn’t fully cooked but I fear I might’ve over cooked it. It could’ve also been that the dough hadn’t been mixed properly and I don’t know if either of those are actually what the issue was.
I still quite like the pie as it still tastes good but the crust is definitely a bit disappointing. If I cook this again someday I’ll have to be more cautious with it.
This was a fairly simple recipe but it made a lot of dishes and was a bit annoying to clean up. Overall, it tastes good, just a tad annoying.
The recipe for the crust and the pie are separate:
