 |
Ultimate Pumpkin Pie
For the crust:
1 1/3 cups All-purpose flour
1 Tbs. Sugar
1 tsp. Salt
6 Tbs. Chilled, unsalted butter, cut into pieces
2 Tbs. Vegetable shortening, cut into pieces
3 to 4 Tbs. Ice water
Mix flour, sugar and salt in
food processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
Roll out dough on lightly floured work surface to 12-inch round. Transfer dough to 9-inch diameter glass pie dish. Crimp edges . (Can be made 2 days ahead. Cover and refrigerate.)
For the Filling:
1 15 Oz. can Pumpkin Puree
3/4 cup pure maple syrup
3/4 cup heavy cream
3 large eggs
2 Tbs. Unsalted butter, melted
1 Tbs. Ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 tsp. salt
Position oven rack in bottom third of oven and preheat to 350
degrees. Mixall ingredients in large bowl and blend until well mixed. Pour into prepared pie shells and bake at 350 degrees until crust is golden brown and filling is just set in the center, about 1 hour. Serve with
whipped cream or ice cream.
|
