Monday, November 21, 2016

The Best Pumpkin Pie Ever




My favorite time of year is here. The bugs have left, it gets dark at 5:30 p.m., and everyone is collectively flustered over the Holidays. I love it. 

Thanksgiving has always kind of confused me. It seems like a fake celebration that we've stressed is extremely historically important in order to get together to eat an insane amount of food and watch some football. I'm not complaining though, I firmly believe we should have a Thanksgiving once a month. I feel like the world would be a better place if we did.

One of the best parts about this particular Holiday? The PIES. Oh my word, the pies. I can't get enough of them. Whether it's pumpkin pie, pecan pie, apple pie, chocolate pie, etc., I really don't think I can pick a favorite. Ok, just kidding, I can.



It's THIS pumpkin pie. It really is the best pumpkin pie ever. I know you're probably thinking "how can this taste any different than all other pumpkin pies?" Just trust me. It has a beautiful buttery crust, a perfectly smooth center, and the intoxicating scent will linger in your kitchen long after you've had your fifth slice. 




Make it. Everyone will be thankful for you.


Ingredients:
Crust-
9 inch unbaked pie crust (store bought)
---or---
homemade crust:
1 cup salted butter, chopped into pieces 
2.5 cups ap flour 
6-7 tbsps of ice water
1 tbsp sugar
1 tbsp of apple cider vinegar
1/2 tsp almond/vanilla/maple extract (choose whichever one your heart desires)

Filling-
1 can pumpkin puree 
1 can sweetened condensed milk
3 egg yolks + 1 egg
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg 
pinch of chinese five spice 
1 scant tbsp of course sugar (optional-for sprinkling on top) 

Directions:
Preheat oven to 425 F
Crust-
If using store bought: thaw it, take that puppy out of the wrapper, fit it to the pie dish, crimp edges, and viola! Done. 
If homemade (the best): place butter, sugar and flour in food processor and pulse until large crumbs appear. Place the ice water, vinegar, and extract into a bowl and stir to combine. Add to food processes or and pulse until it forms a ball of dough. Dump it out onto the countertop or working surface and divide the dough into two equal parts and shape into a disc. Wrap tightly with plastic and stick in the freezer for about 40 minutes. This makes two 9 inch pie crusts. Save the other one for later use. Unwrap dough, place on a lightly floured surface, and roll into a 9 inch circle. Transfer to pie dish and crimp edges. 

Filling: combine pumpkin + condensed milk and whisk to combine. Add all other ingredients (minus the course sugar) and whisk until everything is incorporated. Pour into prepared pie crust. If desired, add the sprinkled sugar to the top of the pie. 

Place pie in the preheated oven and bake for 15 min. Turn temperature down to 350 and cook for an additional 35 minutes. Completely cool on a wire rack before cutting into slices.



Enjoy!

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