Winning Pie Recipe

Winning Pumpkin Pie recipe - yields one 9"-10" pie

  • 3 eggs 
  • 1/3 cup white sugar 
  • 1/3 cup brown sugar 
  • 2 cups canned pureed pumpkin, not pumpkin pie filling
  • 1 tsp ground ginger 
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves 
  • 1/2 tsp ground allspice 
  • 1/4 tsp ground cardamom
  • pinch of salt 
  • 3/4 cup heavy cream
  • 3/4 half-and-half 
  • recipe for piecrust 
  • pecan halves (garnish)

Method:

  1. Preheat oven to 450 F
  2. Beat eggs and both sugars together until light. Stir in pumpkin puree, spices, and salt and mix thoroughly. Stir in cream and half-and-half, may take less 1/2 and 1/2 than called for 
  3. Pour filling into the prepared pie crust 
  4. Bake the pie at 450 F for 8 minutes, then reduce heat to 325 F, and bake for another 40 to 45 minutes, or until filling is set (a knife inserted in the centre will come out clean) 
  5. Cool slightly and arrange pecans halves decoratively pressing them lightly into the warm filling
  6. Cool completely before cutting


Pie Crust - yields two 9" pie shells or one 14 x 4.5" rectangular crust

  • 1 1/2 cup all purpose flour, unbleached 
  • 1/2 cup plain cake flour
  • 1 tsp kosher salt (or, for dessert tarts, 1/4 tsp salt and 2 scant Tbsp fine sugar) 
  • 6 oz (1 1/2 sticks) chilled unsalted butter, diced
  • 1/4 cup (2 oz) chilled vegetable shortening, diced
  • 1/2 cup ice water combined with 1 Tbsp lemon juice, !/2 cup total

Method:

  1. Put flour, salt, (or salt and sugar) in the container of a food processor and pulse 5 or 6 times to break up the butter roughly
  2. Add the shortening and pulse again
  3. Add the ice water/lemon juice combination, pulse again 2 or 3 times
  4. You want the dough to look like a bunch of small lumps, it's important to not over mix. It should not mass on the blade of the machine
  5. Turn the dough onto lightly floured work surface and bring together with you hands to form one or 2 flat discs 
  6. Wrap discs in plastic and set in fridge for at least 2 hours, allowing the flour particles to absorb the liquid as well as to firm the butter and relax the gluten

 

 

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