Pumpkin Month, Part 2 – Pumpkin Pie


Pumpkin Pie
Our next pumpkin dish of the month comes from central kitchen’s chef de cuisine, Mark Bolton, This classic pumpkin pie recipe will be sure to delight all your family and friends around the table this Thanksgiving!

1 ½ cups flour
½ tsp salt
1 tbsp. sugar
10 tbsp. cold butter
6 tbsp. ice water

2 cups cooked pumpkin
1/4 cup sugar
1/4 cup brown sugar
1/4 cup maple syrup
1 tbsp. molasses
2 eggs
1 tsp. cinnamon
¼ tsp. ground clove
¼ tsp. nutmeg
1 cup cream
Pinch of salt

Prepare the pie dough by mixing flour, salt and sugar in a large bowl. Cut the butter into small cubes, then mix the butter and the flour mixture with your hands until it becomes course like grits. Gradually add a few tablespoons of water and continue to mix until the dough sticks together. Put the dough in a plastic bag and refrigerate for a half hour.

Preheat your oven to 450 degrees.

With the cold dough, flour your table and grab a rolling pin. Roll out the dough as thin or thick as you like it, but make sure it’s big enough to have the edges go over the pie plate. Place the dough into the pie plate and press down to the bottom and sides. Crimp the edges with your fingers.

For the filling, mix all ingredients together in a large bowl and pour filling into the crust. Bake for fifteen minutes at 450 degrees, then drop temperature to 350 degrees for the remaining 45 minutes. After that hour, test that the pie is done by sticking a knife into the center – if it comes out clean, it’s ready to come out of the oven!

Enjoy as is, or whipped cream and vanilla ice cream are always great garnishes!

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