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Categories:
processor cheesecloth Mixing bowls cookie pin crust cold shortening flour butter of ice water salt filling sugar pumpkin sugar condensed milk eggs sour cream cinnamon ginger
Viewed: 57 - Published at: 9 years agoIngredients
- Equipment
- Food processor
- Whisk
- Cheesecloth
- Mixing bowls
- 9 in pie dish (preferably glass)
- Mortar and pestle
- Cookie sheet
- Rolling pin
- Crust
- 2 tablespoons of cold shortening
- 1 1/2 cups of flour
- 3/4 of a stick (6 tablespoons) unsalted butter cut
- into pieces
- 3-4 tablespoons of ice water
- 1/4 of a teaspoon of salt
- Filling
- 1 medium sugar pumpkin
- 1/2 a cup of sugar
- 1 14 oz can sweetened condensed milk
- 2 eggs
- 1/4 of a cup of sour cream
- 1/2 of a Chai tea bag (any variety)
- 1/4 of a teaspoon each of cinnamon, nutmeg, allspice,
- ginger and vanilla
Method
- Crust
- Blend flour, butter, and shortening together in a
- food processor
- Add ice water 1 tablespoon at a time, while pulsing
- until mixture balls and is no longer sticky to the
- touch
- Roll out and place in a 9 in pie dish. Prick with a
- fork and bake in the oven at 375 for 12 minutes
- Remove crust and allow to cool
- Filling
- Cut pumpkin in half, bake on a cookie sheet for 90
- min at 375 degrees
- Scoop out meat and blend in food processor until it
- reaches a smooth consistency
- Allow pumpkin puree to drain on cheesecloth for about
- 1 hour to remove excess water
- Crush tea with a mortar and pestle until there are no
- large fragments remaining
- Whisk together remaining ingredients with the drained
- pumpkin
- Pour into crust and bake at 400 degrees for 55
- minutes, or until top is lightly browned and a knife
- comes out of the center cleanly
- Cool pie and enjoy with fresh whipped cream blended
- with a pinch of the remaining Chai Tea
