Pumpkin Pie

Pumpkin Pie - Recipe 

Pie Crust Ingredients: yields 2 pie crust 

• 360g or 2+⅔ cup all purpose flour (plus extra for dusting) 
• 285g or 1 ¼  cup COLD vegetable shortening
• 125ml or ½ cup COLD water

Pumpkin Filling Ingredients: yields 1 pie 

• 2 Eggs
• 1 ½ cups Pumpkin Puree
• 1 cup or 200g Brown Sugar
• 1 tsp Cinnamon
• ½ tsp Nutmeg
• ¼ tsp Ginger
• ¾ cups Sweetened Condensed Milk
• ½ cup 35% Cream 

Method:

1. In a medium sized bowl, combine the flour, salt, butter, and shortening.
2. Rub shortening into the flour until reduced to pea-sized crumbs.
3. Sprinkle cold water( or water with brown sugar) over the flour mixture until it just comes together and the dough appears to have marbling throughout. .
4. Transfer dough to a floured table, shape into a thick disc, cover tightly with plastic wrap and allow to rest in the freezer for at least 15 minutes before rolling.
5. Preheat the oven to 375 F. Grab your dough from the freezer. Lightly flour your work surface and begin to roll out your  pie dough. 
6. Once large enough to cover your pie plate, roll dough onto your rolling pin, then place in your pie dish. Cut off excess dough with a paring knife. 
7. Add parchment paper to the top of the pie crust and fill with dried beans to prepare for blind- bake.
8. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/dried beans.
9. Next, with a paddle in a mixer, mix brown sugar and eggs together until incorporated. Add pumpkin puree, all spices, condensed milk, and cream and mix together until well combined.  
10. Pour pumpkin mixture  into the par baked crust.
11. Brush the edges of the pie with egg wash.
12. Bake in a preheated oven at 375F for 50-60 minutes.  Pie is done when centre of pie is still a little wobbly.