Pumpkin Pie

Recipe Ingredients

		Crust
1 1/2 cups	93g / 3.3oz	Flour
1 tablespoon	15ml	Sugar
1/8 teaspoon	0.6ml	Salt
6 tablespoons	90ml	Butter - cut up
1		Egg yolk
6 tablespoons	90ml	Water
		Filling
1 1/2 cups	355ml	Canned pumpkin
3/4 cup	120g / 4.2oz	Brown sugar - packed
1/4 cup	49g / 1.7oz	Granulated sugar
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Ginger
1/2 teaspoon	2.5ml	Nutmeg
1/4 teaspoon	1.3ml	Salt
2 cups	474ml	Half-and-half
4		Eggs - beaten
2 tablespoons	30ml	Melted butter

Recipe Instructions

Crust: To make by hand: Combine flour, sugar and salt in work bowl and stir to combine. Add butter and cut into dry ingredients with fork or pastry cutter until mixture resembles coarse crumbs. Add egg yolk and stir to combine. Add water, 1 tablespoon at a time, stirring with fork in between, until dough forms ball. Wrap and refrigerate 20 minutes.

To make in food processor: Pulse flour, sugar and salt to combine. Add butter and pulse 4 or 5 times until mixture resembles coarse crumbs. Add egg yolk and pulse to mix. Add water, 1 tablespoon at a time, pulsing briefly between, until dough forms ball. Wrap and refrigerate 20 minutes.

Turn dough out on floured work surface, roll flat and lay over 9-inch pie plate. Pat dough into plate, then trim and crimp edges. Chill 20 to 30 minutes.

Filling: Combine pumpkin, brown and granulated sugars, cinnamon, ginger, nutmeg and salt in mixing bowl. Beat until well-blended. Add half-and-half, eggs and butter, and stir to combine. Pour filling into prepared pie shell. Bake at 425 degrees 10 minutes, then reduce heat to 350 degrees and bake 35 to 40 minutes more, until toothpick inserted comes out clean. Cool to room temperature or chill before serving.

This recipe yields 8 to 10 servings.

Each of 10 servings: 401 calories; 292 mg sodium; 193 mg cholesterol; 22 grams fat; 44 grams carbohydrates; 8 grams protein; 0.81 gram fiber

Source:
The Los Angeles Times, 11-18-1998

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