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Classic Pumpkin Pie
Classic Pumpkin PieMakes 8 servings

Prep Time: 20 min.
Baking Time: 50 min.

Ingredients

  • Crust Ingredients
    • 1 - cup all-purpose flour
    • 1/8 - teaspoon salt
    • 1/3 - cup cold butter
    • 2 to 3 - Tablespoons cold water
  • Filling Ingredients
    • 2 - eggs
    • 1 - cup firmly packed brown sugar
    • 1/2 - cup heavy whipping cream
    • 1 - can (15-ounce) pumpkin
    • 1 - teaspoon pumpkin pie spice*
    • 1/2 - teaspoon salt
  • Ginger Whipped Cream Ingredients:
    • 1/2 - cup heavy whipping cream
    • 1 - Tablespoon sugar
    • 1/4 - teaspoon ground ginger

Directions

Preheat oven to 425F.

  1. In a large bowl, you want to combine flour and salt.
  2. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
  3. Stir in enough water with fork just until flour is moistened.
  4. Shape dough into ball and flatten slightly.
  5. Roll out dough on lightly floured surface into 12-inch circle.
  6. Fold into quarters and place dough into ungreased 9-inch pie pan.
  7. Unfold, pressing firmly against bottom and sides.
  8. Trim crust to 1/2 inch from edge of pan.
  9. Crimp or flute edge and set aside.
  10. Beat eggs at medium speed in large bowl until thick and lemon-colored.
  11. Add brown sugar, whipping cream pumpkin, pie spice, and salt,
  12. Beat until well mixed.
  13. Pour filling ingredients into prepared crust.
  14. Bake for 10 minutes. Reduce oven temperature to 350F.
  15. Bake for 40 to 50 minutes or until knife inserted in center comes out clean. Cool completely.
  16. Beat 1/2 cup whipping cream at high speed in small bowl, scraping bowl often, until soft peaks form.
  17. Add 1 tablespoon sugar and ginger. Continue beating until stiff peaks form.
  18. To serve, top each serving with dollop of whipped cream.
  19. Sprinkle with additional ground ginger, if desired.
  20. Store pie and whipped cream in refrigerator.

*You can substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves.


 

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