This classic Pumpkin Pie holiday recipe comes to us from our employer partners at La Boulangerie de François.
Ingredients
Pumpkin filling ingredients:
- 2 cups canned pumpkin puree
- 1 cup granulated sugar
- ¼ cup dark brown sugar
- A pinch of salt
- 3 whole eggs
- 2 egg yolks
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- 1 cup sour cream
- 1 store bought pie shell or fresh pie dough (ingredients and directions below)
Pie dough ingredients:
- 1 1/3 cups All purpose flour
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ cup butter (cold)
- ¼ cup cold water
Directions:
Pumpkin Pie Filling Directions:
- Preheat oven to 425 degrees
- If making from scratch, begin by making the Pie Dough (see below)
- Mix together all the ingredients for filling.
- Remove the pie shell from the refrigerator and fill
- Bake at 425 degrees for about 20 minutes and then 350 degrees until the filling is baked. Be careful not to overbake or the custard will be cracked and hard.
- Cool on pan rack at room temperature.
- Store in the fridge for up to 3 days.
Pie Dough Directions:
- Begin by making the pie dough in the bowl of a mixer with paddle attachment, put flour, sugar and salt.
- Mix at low speed until the ingredients are mixed together.
- Cut the cold butter in 1/4-inch cubes. If by the time all the butter is cut, the butter has warmed up, then put the cubed butter back in the refrigerator until cold.
- Add the butter to the flour mixture with the mixer at medium speed.
- Mix at medium to high speed, until the pieces of butter become the size of a lentil to a green pea.
- With the mixer mixing at low speed, add the water and mix for a short amount of time just enough to bring the dough together. You do not want an homogeneous appearance. It is not a bread dough. You do not want to develop gluten.
- Lightly flour your table, make a ball with your hand. Do not work the dough. Again, you do not want to develop gluten and melt the butter with your warm hands.
- Wrap with a plastic film and flatten the dough in a disk of 1 to 1-1/2 inch.
- Store in the refrigerator. You could store up to 3 days. You could freeze the dough as well at that stage.
- When the dough is cold and hard, roll out the pie dough and line the pie tin.
- Reserve in the fridge until the filling is prepared (if you plan to leave the dough in the fridge for more than 3 hours, wrap it in plastic film. Dough can be frozen for several days)
