My idea of the perfect pumpkin pie! Make this one if you are looking to impress! Love all the little details that really make a difference. It's love at first bite.
Ready in: 5hours
1cup+ 1 Tbsp (152g) all-purpose flour(scoop and level to measure)
1 1/2tspgranulated sugar
1/2cup (113g)unsalted butter, diced into small pieces
3 - 5Tbspice water
1largeegg white, whisked (reserve the yolk for filling)
3/4cup (160g)packed light brown sugar
1/4cup (55g)granulated sugar
1 1/2tsp cornstarch
1 1/2tsp McCormick Ground Cinnamon
1/2tspMcCormick Ground Ginger
1/2tsp McCormick Ground Nutmeg
1/8tspMcCormick Ground Cloves
1(15 oz) canpumpkin(not pumpkin pie mix!)
3/4cup (175ml)heavy cream
1/2cup (120ml)milk(anything but skim)
1/3cup (80g)sour cream
For the crust:
In a large mixing bowl whisk together flour, sugar and salt. Add in butter and cut it into flour using a pastry blender until it's becomes evenly distributed and there's larger pea size clumps scattered throughout.
Drizzle in ice water 1 Tbsp at a time and toss with a rubber spatula after each addition until it comes together in larger clumps and mixture will hold when pressed together.
Gather the dough into a ball then pat and press into a 6-inch disk. Wrap with plastic wrap and chill 1 - 2 hours.
Roll dough out on a well floured surface to about a 13-inch round. Transfer to a 9-inch pie plate that's 2-inches deep (I used this one HERE). Fold about 1/4-inch of the outer edge underneath and create a small flute design.
Chill 30 minutes meanwhile preheat oven to 425 degrees.
Place a sheet of heavy duty foil or crinkled then flattened out parchment paper over crust then fill with dry beans or pie weights. Bake 10 minutes.
Remove beans and foil and continue to bake 5 - 8 minutes until crust appears slightly dry.
Remove from oven and immediately brush crust all over with a thin layer of egg white, set aside. Reduce oven temperature to 350 degrees.
For the filling:
In a mixing bowl whisk together brown sugar, granulated sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves while breaking up clumps of brown sugar with fingertips.
Add in eggs and egg yolks and whisk until well blended. Mix in pumpkin and vanilla.
Then whisk in heavy cream, milk and sour cream until combined.
Pour filling into pie crust. Tent crust edges loosely with a ring made of foil while leaving room for pie filling to expand slightly.
Bake in 350 degree oven for 55 - 70 minutes until edges are nearly set but center still jiggles slightly.
Cool on a wire rack at least 2 hours before serving (I do prefer it cold, if you want it chilled through chill 3 hours after room temperature cooling). Store in refrigerator. Serve with sweetened whipped cream.