RECIPES
47
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 to 400˚F on Convection Bake. In a large bowl, combine pumpkin pie filling ingredients until well blended. Pour filling in
piecrust. Bake for 10 minutes, then reduce temperature to 350˚F. Bake for an additional 20-25 minutes, or until pie does not jiggle
when shaken lightly.
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. Spread on top of pie. Decorate top with pecan halves. Bake for an additional 10 minutes, or until sour
cream topping is set.
Serves 8.
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