HOLIDAY PUMPKIN PIE
With a flaky, from-scratch crust, creamy filling and crunchy sugar topping, this will likely be the best pumpkin pie you've ever tasted! One pie may not be enough to please your family.-Kim Adams Johnson, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the flour, sugar and salt. Cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., Roll out pastry to fit a metal 9-in. pie pan. Transfer pastry to pie pan. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large saucepan, heat the cream, milk, cinnamon, salt, nutmeg, ginger and cloves until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream mixture from the heat; stir a small amount of hot mixture into egg yolk mixture. Return all to the pan, stirring constantly. Stir in pumpkin and vanilla. Pour into pie shell., Bake at 350° for 35-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack., If using a creme brulee torch, sprinkle with turbinado sugar. Heat sugar with the torch until caramelized. If broiling the pie, place pie on a baking sheet. Sprinkle with turbinado sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.
Nutrition Facts : Calories 439 calories, Fat 29g fat (17g saturated fat), Cholesterol 185mg cholesterol, Sodium 254mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 3g fiber), Protein 6g protein.
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