POLKA DOT PUMPKIN PIE

Polka Dot Pumpkin Pie image

How to make Polka Dot Pumpkin Pie

Provided by @MakeItYours

Number Of Ingredients 21

Ingredients

SERVES: 8-10
ACTIVE: 45 min
TOTAL: 2 hr 35 min (plus cooling)
FOR THE DOUGH
2½ cups all-purpose flour, plus more for dusting
4 tablespoons cold vegetable shortening
2 teaspoons sugar
1 teaspoon apple cider vinegar
½ teaspoon salt
1½ sticks (12 tablespoons) cold unsalted butter, cut into small pieces
1 large egg, beaten
FOR THE FILLING
1 15-ounce can pure pumpkin
1¼ cups heavy cream
2/3 cup granulated sugar
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon vanilla extract
¼ teaspoon salt
Coarse sugar, for sprinkling

Steps:

Make the dough: Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in ¼ cup ice water and pulse until the dough starts coming together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight.
Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate and fold the overhanging dough under itself. Pierce the bottom and sides all over with a fork. Roll out the other disk of dough; cut into small circles with a cookie cutter and place on a parchment-lined plate. Refrigerate the pie crust and the circles at least 1 hour or overnight.
Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans (keep the small dough circles chilled). Transfer the pie plate to the oven and bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
Make the filling: Gently whisk the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt (do not overmix). Pour the filling into the crust. Attach the chilled dough circles to the edge of the crust with the beaten egg. Brush the circles with more egg, sprinkle with coarse sugar and bake until the filling is set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely.