Recipes
43
Creamy Pumpkin Pie
PIE DOUGH:
1 cup all-purpose flour
1
⁄2 cup unsalted butter, cut into cubes
1
⁄
4 cup ice cold water
FILLING:
1 (16 ounce) can pumpkin pie filling
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
2 tsp. pumpkin pie spice or
1 tsp. cinnamon,
1
⁄2 tsp. ginger,
1
⁄2 tsp. nutmeg
1
⁄2 tsp. salt
TOPPING:
1
1
⁄2 cups sour cream
2 Tbsp. sugar
1 tsp. vanilla
2 cups pecan halves, to decorate
For the pie crust, combine flour and salt in a mixing bowl. Cut in cubes of butter to form small pieces, about the size of a pea.
Drizzle in water. Add just enough until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes. Roll dough out on a
floured surface to fit a 9" round pie dish.
Preheat oven on Convection Bake at 400˚F. In a large bowl, combine pumpkin pie filling, sweetened condensed milk, eggs, pumpkin
pie spice, and salt until well blended. Pour filling in pie crust. Bake for 10 minutes, then reduce temperature to 350˚F and continue
to bake for 20-25 minutes or until custard becomes firm on top. Remove pie from oven and add sour cream topping on top of the
pumpkin pie filling:
For the sour cream topping, combine sour cream, sugar, and vanilla in a small bowl. Spread on top of pie. Decorate top with pecan
halves. Bake for an additional 10 minutes.
Serves 8.
To Next Page
Loading...
Need help?
General