Saturday, December 4, 2010

Pumpkin Pie

my favorite pie. a bit challenging to make it in Canada because a can of evaporated milk has a different standard size than the American. It's only a little extra milk but I didn't want to test if adding it would make a difference. Maybe next time. For a flaky crust, minimize handling of the dough and be sure not to let the butter melt. Big chunks throughout is ok, as that is what makes separation of layers.
  • 3/4 c sugar
  • 1 t cinnamon
  • 1/4 t cloves
  • 1/2 t ginger
  • 1/2 t salt
  • 2 eggs
  • 15 oz pumpkin (1.87 c)
  • 12 fl oz evaporated milk (1.5 c)
Pie Crust
  • 1 1/4 c flour
  • 1/2 t salt
  • 1 T sugar
  • 1/2 c butter, frozen
  • 1/8-1/4 c ice water
  1. For the crust: Combine the flour, salt and sugar in a bowl. Grate in the frozen butter and mix. Add just enough ice water until dough mostly holds together. Roll into ball in plastic wrap. Flatten into a disc and refrigerate for at least 30 minutes.
  2. In a small bowl, combine the sugar, salt and spices.
  3. In a large bowl, lightly beat the eggs (you don't want air bubbles). Add the pumpkin and sugar mixture.
  4. Gradually stir in the evaporated milk.
  5. Roll the dough out (on the plastic wrap) into a circle big enough to fill your pie plate. Roll from the center in quarter turns. Place in pie plate ensuring no air is trapped underneath. Lightly crimp the edges.
  6. Pour in the filling. Finish the edges for style (fork pressed, curvy indentations, or rustic look). 
  7. Bake at 425F for 15 minutes. Reduce heat to 350F and bake for 40-50 minutes more. Edges should be done but center should look a little wet. If you overcook it, it will crack.

Variation: Pumpkin Bars

10/29/15 Use the same filling but make an oat crust in a 9x13 pan. Bakes faster as well.
  • 1/2 c butter, softened
  • 1/2 c brown sugar
  • 1 c flour
  • 1/2 c rolled oats
  1. Combine butter with brown sugar.
  2. Stir in flour.
  3. Fold in oats.
  4. Press into bottom of 9x13 pan.
  5. Bake at 350 for 15 minutes (check after 10 min), until set.
  6. Remove from oven and fill with the pie filling from above.
  7. Bake at 350 for 20-30 minutes until set.

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