Difficulty: Easy - for beginners
Pumkpin Pie Filling
3 large eggs, lightly beaten
1.5 tsp cinnamon
3/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/8 tsp salt
1.5 cups heavy cream
1/2 cup brown sugar
1/4 cup granulated sugar
2 cups pumpkin puree
Pie Crust â€“ Take 2
2/3 cup cold unsalted butter, cut into 1/2 inch pieces
2 cups of flour
1.5 tsp salt
1.5 tsp sugar
6-7 tbsp cold water
In the bowl of an electric mixer or food processor, pulse the butter, flour, salt, and sugar until the butter is the size of peas.
Add the water, one tablespoon at a time, while mixing on low.
When the dough just barely starts to come together, turn off the mixer and stop adding water.
Turn the dough out onto a floured surface and knead briefly until the dough is cohesive.
Flatten the dough into a disk and wrap in plastic wrap.
Chill for 30 minutes.
Roast Your Pumpkin
Roasting a pumpkin is very simple. Cut the pumpkin in half horizontally. Scoop out the pumpkin seeds and reserve. You can roast them later for a delicious snack.
Turn the pumpkin halves cut sides down on a cookie sheet and roast at 400 for 30-40 minutes, or until you can stick a fork in the outside of the skin and have it pierce easily.
Cooled and sliced
Let the pumpkin cool and scoop out the insides. Process the pumpkin innards in a food processor until smooth.
You can freeze the pumpkin or refrigerate it for up to 7 days.
Preheat the oven to 375.
Roll out the pie crust and place in a 9-10 inch pie plate.
Fill with aluminum foil and add pie weights on top of the foil.
Bake on the middle oven rack for 20 minutes.
Remove the pie weights and the foil and bake for another 5-10 minutes, or until the crust is a nice golden brown.
Remove the crust and turn the oven down to 350.
Place the beaten eggs into a large bowl.
Add the spices (cinnamon through salt) and mix well.
Whisk in the cream, brown sugar, granulated sugar, until well mixed.
Strain the mix through a sieve into a medium saucepan.
Add the pureed pumpkin and mix well.
Cook the mixture over medium-low heat, stirring constantly.
Continue to cook for 8-10 minutes, until the mixture has thickened and reads 150 on a candy thermometer.
Pour the pumpkin puree into the pie crust.
If you have leftover filling, pour it into ramekins.
Bake for 30-40 minutes, or until the custard is set.
Cool and serve with whipped cream.