Sunday, 20 October 2013

Thanksgiving Pie

The best pumpkin pie ever! About 2 inches thick of creamy spice filled goodness. You can use any pie crust even store-bought. Just make sure you cook it before you add the pumpkin filling. 
In this pie, I made a long braid with extra pie dough and then glued it to the pie crust using eggwash (1 beaten egg and 1 tbsp of water). This is one of the best pie crust trims that I've used because it helps prevent the crust from shrinking too much.


Flaky pie crust dough
3/4 cup sugar
2 tbsp packed brown sugar
1 tbsp cornstarch 
2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp salt
1 15-ounce can pure pumpkin (is about 1-3/4 cups)
3/4 cup 35% cream
3 large eggs, beaten to blend
1/2 cup sour cream

Pie crust:

  1. Roll out pie dough and transfer to 9-inch pie dish. Freeze crust 15min (helps prevent the crust from shrinking). Preheat oven 375 F. Line crust with foil and pie weights or beans. Bake until sides are set and dry (about 15min). Remove foil and beans and cook another 15min. Pierce  crust if begins to bubble. Cool the crust for 30min
Pie filling:

  1. Reduce oven to 325F
  2. whisk both sugars + cornstarch + cinnamon + ginger + and salt in a bowl until no lumps remain.
  3. Whisk in pumpkin + 35% cream + eggs + sour cream
  4. Poor filling in pie crust
  5. Bake pie until the filling puffs at edges and center is almost set. (1h to 1h05)
  6. Cool on rack and cover + chill until cold
Serve chilled with soft whipping cream. 

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