Pumpkin Pie
Ingredients: all purpose flour, granulated sugar, sea salt, ground cinnamon, allspice · 105 min cook time · 380kcal · $15.50
Ingredients
300g all purpose flour, 0.25cup granulated sugar, 0.5tsp sea salt, 2.5tsp ground cinnamon, 0.75tsp allspice, 0.1pinch cardamom, 0.35tsp nutmeg, 226g COLD unsalted butter, 0.25cup ice water, 4large large eggs, 2cup heavy cream, 0.5cup whole milk, 0.5cup brown sugar, 0.5tsp kosher salt, 0.25tsp ginger, 15oz pumpkin puree, 0.5orange orange zest, 2tbsp dark rum, 1splash vanilla, 3tbsp powdered sugar
Instructions
1. In a food processor, combine all purpose flour, granulated sugar, sea salt, ground cinnamon, allspice, cardamom, and nutmeg. Pulse briefly to mix.
2. Add cubed cold unsalted butter and pulse until pea-sized granules form.
3. Drizzle in ice water while pulsing until the dough is almost coming together.
4. Transfer dough onto a pastry mat, gently knead slightly, flatten into a disc, seal in a bag, and chill in the refrigerator.
5. Roll out the chilled dough on a floured surface to about an inch and a half larger than your pie tin. Transfer to the pie tin, trim excess, crimp the edges, and dock with a fork.
6. Line the pie crust with foil and pie weights (or dry beans). Blind bake at 425F for about 10 minutes, remove weights and foil, and bake at 400F for another 5-10 minutes.
7. In a bowl, whisk together 3 eggs, heavy cream, whole milk, granulated sugar, brown sugar, cinnamon, kosher salt, allspice, ginger, nutmeg, pumpkin puree, orange zest, and dark rum.
8. Warm the pie mixture in a saucepan over low heat until warm to the touch.
9. Brush the blind-baked pie crust with an egg wash (1 egg beaten with a splash of cream), then pour in the warm pie filling.
10. Tent the pie crust edges with aluminum foil and bake at 350F for about 50 minutes on a baking sheet. Turn off oven and let cool slowly inside.
11. In a stand mixer, whip heavy cream with vanilla and powdered sugar until stiff peaks form.
12. Slice the cooled pumpkin pie, top with whipped cream, and serve.
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