Pumpkin Pie
Pumpkin Pie
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Ingredients
Crust
| 180 | grams CO-OP GOLD All Purpose Flour | |
| 8 | grams sugar | |
| 1 | gram salt | |
| 113 | grams cold cubed CO-OP GOLD Butter | |
| 1 | CO-OP CENTSIBLES Large Egg yolk | |
| 1 | tablespoon ice-cold water |
Filling
| 2 | CO-OP CENTSIBLES Large Eggs | |
| 480 | grams CO-OP GOLD Pure Pumpkin | |
| 180 | grams sugar | |
| 3 | grams salt | |
| 1 | teaspoon fresh nutmeg | |
| ½ | teaspoon ground cloves | |
| 2 | teaspoons cinnamon | |
| 1 | teaspoon ground ginger | |
| 360 | grams cream |
Directions
Crust
In a medium sized bowl combine the flour, sugar and salt. Mix the butter into the flour mixture until there are no lumps larger than a pea. Add the egg yolk and water and stir just until mixed. Wrap in plastic film and place in the fridge for at least an hour.
Filling
Put everything into a bowl and whisk until well combined and smooth. Set aside.
Remove dough from fridge approximately 30 minutes before you intend to roll it. Preheat the oven to 425° F. Place the dough on a lightly floured surface and roll out to a ¼-inch thickness. Place and press into a nine-inch pie pan. Fill the unbaked pie crust with the filling and bake for 15 minutes. Turn the oven down to 350° F and bake for another 35 to 40 minutes. Take out and let cool. Garnish with whipped cream.