Monday, December 31, 2007

Pumpkin Pie with Perfect Pie Crust

This recipe came from Cityline, a tv show here in Canada. Jason Parsons a chef at Peller Estates in the Niagara Area. The pie crust was amazing.

2 cups pumpkin purée
1 cup brown sugar
1/4 cup sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground nutmeg
6 whole eggs
1/2 cup 10% cream
1/2 cup 35% cream
1 round pie dough (approximately 14 inches and 1/8-inch thick when rolled out)


1. Line a 10-inch pie pan with one round of pie dough and chill in the fridge.
2. In a large mixing bowl add the pumpkin purée, brown sugar, sugar, spices and eggs.
3. Mix well then slowly add the 10% cream, followed by the 35% cream.
4. Chill mixture for 5 to 10 minutes.
5. Pour into the lined pie pan and bake at 350 degrees Fahrenheit for approximately 20 to 25 minutes.
6. Allow to cool for 5 to 7 minutes before serving.

Makes a 10-inch pie.

The Perfect Pie Crust Follows

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