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Categories:
pumpkin heavy cream milk eggs light brown sugar cinnamon ginger cloves salt pastry flour butter shortening cold salt baking soda cinnamon sugar vinegar water
Viewed: 76 - Published at: 9 years agoIngredients
- 1 15oz can pumpkin (2 cups)
- 1 c heavy cream
- 1/2 c milk
- 2 la eggs
- 3/4 c light brown sugar
- 1 ts cinnamon
- 1 ts ginger
- pinch cloves
- 1/4 ts salt
- PASTRY
- 1 1/2 cup +1 1/2 tbsp pastry flour
- 8 tbsp butter cold
- 1 tbsp shortening cold
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1/4 tsp cinnamon
- 2 tsp sugar
- 1/2 tsp cider vinegar
- ice water
Method
- 375F. Make pastry dough in food processor. Chill. Roll out for 10" pie plate. Line shell with foil and pie weights. Bake 20 mins. Remove wieghts and bake until golden 6-10mins. Cool. Wisk pumpkin, eggs, cream, milk, brown sugar, spices and salt. Pour into shell. Bake 45-50 mins until filling is set but centre still trembles. Cool completely.
