. Recipes: PUMPKIN PIE

PUMPKIN PIE

PUMPKIN PIE

INGREDIENTS:
1 1/4  cups All-Purpose Flour
1 tbsp Sugar
1/4  tsp Salt
5 tbsp Cold Butter,
3 tbsp Cold Vegetable Shortening, cut up
 
3 Eggs
3-4 tbsp Ice Water1 tsp Cinnamon Powder
1 tsp Ginger Powder
3/4  cup Sugar
1 tsp Vanilla Extract
425 gm Can Solid-Pack Pumpkin
1 Pinch Ground Nutmeg
1 Pinch Ground Cloves

1/4 tsp Salt
1/4  tsp Freshly Ground Pepper

1 cup Whipping Cream
3 tbsp Whipped Cream, for Garnish
1/2 tsp Ground Cinnamon, for Garnish


PREPARATION:

Pulse together flour, 1 tbsp Sugar and 1/4 tsp Salt in a food processor to combine. Add Butter and Shortening; pulse until mixture resembles coarse crumbs. Add Ice Water, 1 tbsp at a time, through feed tube, pulsing just until mixture begins to hold together. Shape pastry into a ball and flatten into a thick disk. Wrap well in plastic wrap and refrigerate 60 minutes. Arrange rack in bottom third of oven. Heat oven to 425 degrees F. On a lightly floured surface, roll pastry into a 12-inch circle. Fit into a 9-inch pie plate. Trim edge and flute. Freeze 25 minutes. Whisk together Eggs, the 3/4 cup Sugar and Vanilla in a large bowl until well combined; Whisk in Pumpkin, Cinnamon, Ginger, 1/4 tsp Salt, the Pepper, Nutmeg and Cloves. Stir in heavy cream with a Rubber Spatula. Pour into prepared crust. Smooth top with Spatula. Bake 15 minutes. Reduce oven temperature to 350 F. Bake for 30 minutes or until filling is set. If pastry edge gets too dark, cover edge with foil. Cool on a wire rack. Garnish with Whipped Cream and Cinnamon. PUMPKIN PIE is ready to serve.





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