A few weeks ago during Thanksgiving break I got together with one of my really good friends, Theodore, and we decided to bake a delicious pumpkin pie. Who says pumpkin pie is a Thanksgiving only dessert?! Because this recipe would be amazing to bring to your next holiday or Christmas dinner, and trust me guys, people will be begging you for this recipe (just a lil' FYI).
Below is the recipe to create this delicious/scrumptious/mouthwatering pumpkin pie:
2 cups all-purpose flour, sifted, plus additional flour for rolling
1 teaspoon kosher salt
8 ounces chilled unsalted butter, cut into 1-inch pieces
1/2 cup ice water
9”x2” ring mold
6 large eggs
1 cup sugar
1/4 cup brown sugar
2 t pumpkin pie spice
1 tsp vanilla bean paste
2 15 oz cans pumpkin purée (not pie filling)
2 cups milk
2 cups heavy cream
Start the crust by combining the flour and salt in a bowl. Next mix in the butter pieces ( they need to be super cold) using a bowl scraper break up the pieces of butter until they are the size of peas (If you prefer you can do this in a stand mixer or food processor) When the butter is broken up add 1/2 of the ice cold water and mix together. If the dough is dry and crumbly add more water (every time I make this the water proportion is different depending on the room and other factors) Once the dough has come together it will be smooth not sticky, form it into a disk and wrap tightly with plastic wrap. At this point refrigerate for 30 min or freeze for up to three months.
Pre heat oven to 375 degrees.
Now using a rolling pin roll out the dough into a roughly 10 inch circle using flour as needed to prevent sticking. Next line a sheet pan with parchment paper (I use cooking spray in the bottom to make the paper stick down) and lightly form the dough around the ring mold (if you don't have a ring mold you can use a pie plate and cut the filling in half) creating an overhang add some parchment paper or a large commercial sized coffee filter to the center and fill with enough beans to cover the sides all the way up. Place the shell in the oven and bake for 30-45 min until golden brown. Take the beans out and bake another 15 minutes until the crust is browned inside.
While the crust is baking assemble the filling by mixing the eggs with both sugars, pumpkin spice & vanilla bean paste. Then add the pumpkin puree, milk & cream. Pour the filling into the pre baked pie shell and bake at 325 degrees for one hour. Check the pie every 15 minutes after by gently giggling it, when it wobbles only in the center take the pie out to cool completely. Finally using a serrated knife cut off the overhang and reveal the pie! When ready to serve cut into slices and re heat in a 375 degree oven