Classic Pumpkin Pie
Prep Time: approx. 20 Minutes.
Cook Time: approx. 50 Minutes.
Original recipe makes 1 - 9 inch pie ( 8 servings).
| CRUST 1 cup all-purpose flour 1/8 teaspoon salt 1/3 cup butter, chilled 3 tablespoons cold water FILLING 2 eggs 1 cup firmly packed brown sugar 1/2 cup heavy whipping cream 1 (15 ounce) can pumpkin 1 teaspoon pumpkin pie spice 1/2 teaspoon salt GINGER WHIPPED CREAM 1/2 cup heavy whipping cream 1 tablespoon sugar 1/4 teaspoon ground ginger |
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Directions
1 Heat oven to 425 . Stir together flour and salt in large bowl; cut in butter
until crumbly. Stir in enough
water, with fork, just until flour is moistened. Shape dough into a ball; flatten
ball.
2 Roll out ball on lightly floured surface into 12-inch circle. Place in 9-inch
pie pan. Crimp or flute edge. Set aside.
3 Beat eggs at medium speed in large mixer bowl until thick and lemon-colored
(2 to 3 minutes). Add all remaining filling ingredients; beat until well mixed
(1 to 2 minutes).
4 Pour filling ingredients into prepared pastry. Bake for 10 minutes. Reduce
oven temperature to 350 .
Continue baking for 40 to 50 minutes or until knife inserted in center comes
out clean. Cool completely.
5 Beat 1/2 cup chilled whipping cream at high speed in chilled small mixer bowl,
scraping bowl often, until soft peaks form. Add 1 tablespoon sugar and ginger.
Continue beating until stiff peaks form (1 to 2 minutes).
6 To serve, top each serving with a dollop of whipped cream. Sprinkle with additional
ground ginger, if desired.
Store pie and whipped cream refrigerated.
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