Pumpkin Pie

1
Malinda Coletta

By
@Professorchef

This recipe uses Sweetend Condensed Milk and gives a richness not achived with Evaporated Milk - the standard recipe. The Pie crust is flaky and firm! YUMO! (the pie int he photo was made by one of my students)

Rating:
★★★★★ 2 votes
Comments:
Serves:
10
Prep:
15 Min
Cook:
55 Min

Ingredients

Add to Grocery List

perfect pie crust
3 oz
butter frozen (6 tablespoons)
1 oz
lard frozen (2 tablespoons)
6 oz
flour
1/2 tsp
salt
4 Tbsp
ice water
pumpkin pie mix
15 oz
pumpkin canned (2 cups)
14 oz
sweetened condensed milk (1 can)
2 large
eggs
1 Tbsp
cinnamon
1/2 tsp
nutmeg
1/2 tsp
ginger
1/2 tsp
salt

How to Make Pumpkin Pie

Step-by-Step

  • 1Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.

    In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water, (or just use 4-5 tablespoons of ice water). Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed.

    Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
  • 2Place 2 metal pie pans in the refrigerator to chill.

    Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour.

    Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary,
    crimp crust, place back in fridge, while making the pumpkin mix.
  • 3Pre heat oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Remove crust from fridge place EMPTY into oven. Pour filling into crust.
    Bake 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.

Printable Recipe Card

About Pumpkin Pie

Course/Dish: Pies
Other Tag: Quick & Easy




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