Recipe of the week - Pumpkin Pie 👨🍳
Ingredients:
For the Pie Crust:
•1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 3-4 tablespoons ice water
For the Filling:
• 2 cups canned pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 1/4 cups evaporated milk
Instructions:
For the Pie Crust:
1. In a food processor, combine flour, butter, sugar, and salt. Pulse until it resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together.
3. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
4. Preheat your oven to 425°F (220°C).
5. Roll out the dough on a floured surface and transfer it to a 9-inch pie pan. Trim and crimp the edges.
For the Filling:
1. In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, and cloves.
2. Add eggs one at a time, beating well after each addition.
3. Gradually add the evaporated milk, stirring until smooth.
4. Pour the filling into the prepared pie crust.
5. Bake in the preheated oven at 425°F (220°C) for 15 minutes. Then, reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes or until a knife inserted near the center comes out clean.
6. Allow the pumpkin pie to cool completely on a wire rack before serving.
Enjoy! 😋
