"This delicious take on the pumpkin pie is sure to surprise your guests. It's simple and elegant and ohhh so epic in flavor."
Pumpkin Pie
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Prep time: 30mins
Cook time: 6hrs
Serves or Makes: 8
Recipe Card
ingredients
Pie Dough
- 10 ounces all purpose flour
- 8 ounces unsalted butter, cold, cut into cubes
- 4 ounces ice Water
- 1 shot of Vodka
- 1 tablespoon White Sugar
- 1 teaspoon Kosher Salt
ingredients
Pumpkin Custard
- 1 can pumpkin puree
- 12 ounces evaporated Milk
- 3 eggs
- 1 Vanilla Bean, seeds scraped (or 1 tablespoon vanilla bean paste)
- 1/2 cup (plus 1 tablespoon) white sugar
- 1/2 cup brown sugar
- 1 tablespoons dark molasses
- 1/2 teaspoon nutmeg, fresh grated
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cloves
- 1/8 teaspoon ground sage
- 1 teaspoon ground allspice berries
- 2 tablespoons all purpose flour
Method
Pie Dough
Step 1
In a food processor, add the flour, sugar, and salt. Add butter a few cubes at a time as you pulse. Alternate adding the vodka and ice water a little at a time until the consistency is malleable (this may require less water than the recipe calls for).
Step 2
Form a ball with the dough, wrap in plastic and rest in the refrigerator for 15 minutes.
Step 3
Preheat oven to 375ºF
Step 4
Liberally dust a work surface with flour and roll the pie dough to approximately 1/4 inch thick. Place the dough over a pie dish using the rolling pin.
Step 5
Line the pie crust with cloth or foil on the inside and fill with beans or rice. Bake for 15 minutes until crust is pale and slightly dry the touch. Remove the pie weights and dock the pie dough using a fork to prick the bottom of the crust all over.
Step 6
Bake for an additional 10 minutes until golden brown. Remove and cool crust.
Custard
Step 1
Combine the vanilla and sugar. Mix well to incorporate.
Step 2
In a large bowl, whisk the pumpkin puree, evaporated milk, sugar, spices and flour until completely smooth (try to keep the whisk in the mixture while whisking so as not to incorporate any air into the mixture).
Step 3
In a separate bowl, whisk the eggs until completely smooth and fold into the mixture.
Step 4
Pour the mixture into the pie crust and bake for about 60 minutes or until the center jiggles slightly.
Step 5
Remove and cool to room temperature before setting in the refrigerator over night.