Pumpkin Pie

Pumpkin Pie

Crust:

1 1/4 cups Flour

1/2  cup Butter unsalted

1/4  tsp. salt

1/4 cup Ice Water

Instructions:

Combine flour and Salt in mixing bowl.

Cut butter in with pastry blender until mixture resembles coarse crumbs.

Stir in water, a tablespoon at a time, until mixture can gently be formed into a disk.

Form dough into a disk, like a hockey puck. It is easier to roll out after refrigeration.

Wrap in suran wrap and refrigerate for 4 hours or overnight.

(I am not very good with pie crusts yet and have a ways to go before I understand what makes the difference between an incredibly flakey crust and a just okay crust but... let me know if you know any great tips, hints or secrets!)

When ready to assemble and bake pie, position rack in bottom third of oven and preheat to 350 degrees F.

Place dough between two sheets of wax paper and roll out to 12 inches to fit a 9 inch pie plate.

Remove top sheet of waxed paper and invert dough, paper side up and gently free dough from wax paper into 9 inch plate, carefully position dough evenly, pressing into the bottom and sides of plate. Crimp dough edges decoratively around rim.  

Pumpkin Pie Filling

Ingredients:

6 ounces Cream Cheese, room temperature

1/3 cup Sugar

1/3 cup Golden Brown Sugar

2 large Eggs

1 Large Egg Yoke

1 cup pure Pumpkin

3/4 cup Heavy Whipping Cream

1 tsp. ground Cinnamon

1 tsp. ground Nutmeg

1/2 tsp. ground Ginger

1/4 tsp. salt

Directions for pie filling:

Using electric mixer, beat 6 ounces cream cheese until fluffy.

Add 1/3 cup sugar, and 1/3 cup brown sugar and beat until light and fluffy.

Beat in eggs and egg yoke, one at a time.

Add remaining ingredients and beat until well blended, scraping sides of bowl once or twice to incorporate cream cheese well.

Pour filling into prepared crust.

Bake pie until filling is slightly puffed and just set in the center. Approximately 55 minutes.

Remove pie onto rack to cool completely. Cover and refrigerate until cold, at least 4 hours. Keep refrigerated and serve pie cold.

This recipe can be made a day ahead and is FABULOUS