Pumpkin Pie Oct 13 Written By Michael Leich PrintPumpkin Pie Yield 8Prep time30 MinCook time2 HourTotal time2 H & 30 MIngredientsDough300g all purpose flour (around 2 cups)2 sticks of cold butter (salted or unsalted)1 T sugar (~13g)1 t salt (~5g or less if doing slated butter)Ice waterFilling1 14oz can sweetened condensed milk450g pureed pumpkin (around 2 2.5lb pie pumpkins)2 whole eggs1 egg yoke2 t vanilla extract1.5 t ground cinnamon1 t ground ginger1/2 t kosher salt1/4 t ground clove1/4 t ground nutmegEquipmentBlender or Food ProcessorPie dishSheet panWire rackInstructionsDoughSet oven to 400°FCut sticks of butter into small cubesCombine butter, flour, salt, sugar in a blender and pulse until butter becomes small pea size. Dump into a bowlSlowly stream in ice water and mix dough by hand until it forms a dough. Wrap and set in fridge for at least 20 minutesFlour work surface and roll out dough to be about 1/2" thick and wide enough to fit your pie dishSet dough in pie dish and push into corners by hand. Set parchment paper inside the pie dough and fill with sugar or rice to weigh it downBake for around 15 minutes and then let cook to room temperatureAssemblyIf using pie pumpkins, cut off tops, slice in half and scoop out the insides. Drizzle with olive oil and bake face down in the oven for around 40-50 minutes or until the skins start to peel backPull off the skins of the pumpkins and puree in a blender until smooth. Set aside 450g in a bowl and let coolHeat oven to 325°FAdd can of sweetened condensed milk, vanilla, cinnamon, ginger, salt, clove, nutmeg and eggs to the pumpkin puree. Mix until well combinedPour mixture into pie dough and bake for around 1 hour, or until you can insert a toothpick and it comes out clean. Set on a wire rack and let coolhttps://daddoingdinner.com/recipes/pumpkin-pie Michael Leich
Pumpkin Pie Oct 13 Written By Michael Leich PrintPumpkin Pie Yield 8Prep time30 MinCook time2 HourTotal time2 H & 30 MIngredientsDough300g all purpose flour (around 2 cups)2 sticks of cold butter (salted or unsalted)1 T sugar (~13g)1 t salt (~5g or less if doing slated butter)Ice waterFilling1 14oz can sweetened condensed milk450g pureed pumpkin (around 2 2.5lb pie pumpkins)2 whole eggs1 egg yoke2 t vanilla extract1.5 t ground cinnamon1 t ground ginger1/2 t kosher salt1/4 t ground clove1/4 t ground nutmegEquipmentBlender or Food ProcessorPie dishSheet panWire rackInstructionsDoughSet oven to 400°FCut sticks of butter into small cubesCombine butter, flour, salt, sugar in a blender and pulse until butter becomes small pea size. Dump into a bowlSlowly stream in ice water and mix dough by hand until it forms a dough. Wrap and set in fridge for at least 20 minutesFlour work surface and roll out dough to be about 1/2" thick and wide enough to fit your pie dishSet dough in pie dish and push into corners by hand. Set parchment paper inside the pie dough and fill with sugar or rice to weigh it downBake for around 15 minutes and then let cook to room temperatureAssemblyIf using pie pumpkins, cut off tops, slice in half and scoop out the insides. Drizzle with olive oil and bake face down in the oven for around 40-50 minutes or until the skins start to peel backPull off the skins of the pumpkins and puree in a blender until smooth. Set aside 450g in a bowl and let coolHeat oven to 325°FAdd can of sweetened condensed milk, vanilla, cinnamon, ginger, salt, clove, nutmeg and eggs to the pumpkin puree. Mix until well combinedPour mixture into pie dough and bake for around 1 hour, or until you can insert a toothpick and it comes out clean. Set on a wire rack and let coolhttps://daddoingdinner.com/recipes/pumpkin-pie Michael Leich
