Delish Pumpkin Pie with a Butter Crust
serves 8
ingredients:
for the butter crust
butter! 1 cup (2 sticks) chilled & unsalted, cut into ¼-inch cubes
note: place in the freezer for 15-30 minutes to chill the butter before starting the crust
2 ¼ cups organic italian 00 flour
1 teaspoon salt
8 to 10 tablespoons ice water
for the filling
1 (15 ounce) can of pumpkin puree (not pumpkin pie filling!!)
¼ cup pure maple syrup
3 eggs
¼ cup coconut sugar (or organic cane sugar)
¼ cup milk
1 teaspoon vanilla extract
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon allspice
¼ teaspoon sea salt
for the homemade whipped cream
1 cup organic heavy whipping cream
1/2 tsp vanilla extract
1 tbsp (add more if you like) of pure maple syrup
directions:
for the crust
In a food processor, pulse the butter, flour, and salt until the mixture looks like coarse sand with pea-sized chunks of butter. This should take around 15-20 short pulses.
Gradually add ice water, one tablespoon at a time, pulsing 4-5 times after each addition. Stop when the dough begins to form large clumps and pulls away from the bowl.
Turn the dough out onto a surface and gather it into a lump. Shape the dough into a ball and wrap in parchment paper and then a plastic bag to keep from drying out and refrigerate for at least an hour. Let the dough sit at room temperature for 3 minutes before rolling.
Lightly flour your work surface and rolling pin. Roll the dough from the center outwards until the crust is about 4 inches larger than your pie pan.
Fold dough in half to help transfer in the pie pan and flute the edges.
Tip: Handle the dough as little as possible to prevent warming it with your hands, which can melt the butter and make the crust less flaky.
Refrigerate the dough-lined pie pan for 40 minutes, then transfer it to the freezer for 20 minutes. Meanwhile, position an oven rack in the lower-middle and preheat the oven to 375°F.
Remove the pie plate from the freezer and press a double layer of parchment paper into the crust, folding the edges over to cover the entire crust. Fill the parchment with pie weights (you can use dried beans too!)
Place the pie plate on a baking sheet. This helps with the heat transfer between the pan and hot rack and it helps with taking the pan in and out of the oven. Bake for 20 minutes.
Remove the pie plate, carefully lift the parchment, and remove the weights. Let cool for 10 minutes.
for the filling and assembly
whisk together all ingredients and pour the filling into the pie crust. place the pie back on the baking sheet put in the oven on the middle rack. bake at 350°F for 50-60 minutes or until the filling is no longer jiggly.
remove from the oven and allow to cool.
in a handheld mixer, whip together the heavy cream, vanilla extract, and maple syrup for 2-3 minutes until the cream turns into a whipped texture.
add the whipped cream to your pie and serve!
~enjoy!
