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Pumpkin Pie

Rich and decadent, this version of the classic autumn pie uses a touch of cardamom for subtle, floral spice.

6

Servings

65 Mins

Prep Time

110 Mins

Cook Time

Prep

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Combine the Ingredients for the Dough

Add the ingredients into the bowl of an electric mixer set with the paddle attachment. Toss in the butter, making sure it is well coated by the dries.

  • All Purpose Flour1 ¼ cups
  • Kosher Salt½ tsp.
  • Granulated Sugar½ tsp.
  • Unsalted Butter(thinly sliced, cold)8 Tbsps.
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Begin Mixing the Dough

Mix for 2 minutes at low speed or until the mixture resembles coarse crumbs. Make sure not to overmix the ingredients.

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Finish Mixing the Dough

Drizzle in the water while you continue mixing at low speed for about 1 minute.

  • Cold Water3 Tbsps.
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Form, Wrap and Chill the Dough

Remove the dough from the bowl and shape it into a disk about 1 inch thick. Wrap the dough in plastic wrap and refrigerate for up to 20 minutes.

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Prepare the Baking Sheet While Preheating the Oven

Set the oven to 350°F/ 180°c (medium) bake (no- convection) and adjust the rack to the middle. While the oven preheats, line the bottom of a baking sheet with parchment paper and spray with some non-stick spray.

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Roll Out the Dough

Roll the dough until it is about 1/8 inch thick and big enough to cover the bottom of the pie dish. Lay the dough over the dish and gently push down to cover the bottom, sides and rim of the dish. Trim any excess.

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Cooking Steps

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1. Add the Pie Weight

Cut out a piece of parchment paper with a slight overhang on the edge . Pour the dry beans or rice up to the rim of the pie shell.

  • Dry beans1 lb.
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2. Pre-bake the Pie Shell

Bake for 45 minutes or until the dough is fully cooked and golden brown. Pre-baking the crust helps prevent a soggy bottoms.

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3. Measure and Combine the Dry Ingredients for the Filling

While the dough bakes, combine the ingredients for the filling into a bowl.

  • Granulated Sugar3 Tbsps.
  • Light Brown Sugar¾ cup
  • Kosher Salt¾ tsp.
  • All Purpose Flour3 Tbsps.
  • Pumpkin Spice(ground)1 ½ tsps.
  • Cardamom(ground)¾ tsp.
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4. Add the Eggs, Half and Half and Pumpkin Purée

Whisk until well incorporated.

  • Eggs3
  • Half and Half¾ cup
  • Pumpkin Purée2 ¼ cups
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5. Whisk in the Melted Butter

Whisk in the butter making sure to emulsify the filling.

  • Unsalted Butter(melted or browned)6 Tbsps.
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6. Finish Baking the Pie Shell

Remove the beans ( you may save them for other bakes) and continue baking the dough for 15 minutes or until the bottom is completly baked off and golden brown.

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7. Remove the Pie Dough and Lower the Temperature

Transfer the pie dough to a heat proof surface and lower the temperature to 325°F/ 165°C (medium- low).

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8. Pour the Filling into the Pie Shell

Gently spread the filling to create an even surface.

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9. Bake the Pie

Bake the pie for 45 minutes or until the filling is set and does not jiggle. If needed add more time in 5 minute increments.

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10. Cool and Serve the Pie

Turn the oven off and transfer the pie to a heat proof surface. Allow the pie to cool completely before serving. Add a scoop of ice cream, whipped cream or enjoy this fall treat all by itself.

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