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Ingredients~
For the crust:
2 1/2 cups all purpose flour
1/4 tsp.salt
1 tbsp. sugar
1 1/8 cup unsalted butter
5-6 tbsp. ice cold water or as needed2 1/2 cups all purpose flour
1/4 tsp.salt
1 tbsp. sugar
1 1/8 cup unsalted butter
1 tsp tapioca or corn starch
2 large eggs
1 tsp. pumpkin spice
1/2 cup plus 1 tbsp. sugar(or as per taste)
2 large eggs
1 tsp. pumpkin spice
1/2 cup plus 1 tbsp. sugar(or as per taste)
Method~
Keep ingredients for the crust as cold as possible. Mix the first 3 ingredients in a large mixing bowl and then transfer in the food processor or mini food chopper. Add in the butter and use pulse button to process until mixture becomes coarse meal. Now pour 1 tbsp. cold water at a time until dough starts to stick together. Dough should be not too tough but just firm. The whole process will be about 30-40 seconds.
Turn the dough onto a lightly floured surface. Try to make round firm ball, then flatten to form a disk. Refrigerate for 30 minutes.
Preheat the oven to 375 degrees Fahrenheit. Roll out from the center to the edge on a lightly floured surface until 1/8 inch thickness and 13 inch round circle. Transfer to a 9 1/2 inch pie dish. Pat the rolled dough onto the bottom and up the sides of the pie dish. Trim the overhangs and crimp the edges. Pierce the dough all over with a fork so crust won't puff up while baking. Line the crust with a parchment paper. Add dry dried beans to fill the pan. Chill the crust for 30 minutes. Bake the crust for 10 minutes. Remove parchment paper and beans and bake another 10 minutes and cool it on a wire rack. Now roll the extra dough and cut with festive cookie cutter. Bake cutouts for 8-10 minutes.
Mix pumpkin puree, ground almond, starch, spices and eggs and sugar until smooth. Pour mixture into pie shell. Bake at 350 degrees Fahrenheit for 50 - 55 minutes or until tooth pick inserted comes out clean. Remove from the oven and let it cool completely on a wire rack. Decorate the pie with baked cutouts. Serve with a dollop of whipped cream. Have a wonderful holiday time!!
Keep ingredients for the crust as cold as possible. Mix the first 3 ingredients in a large mixing bowl and then transfer in the food processor or mini food chopper. Add in the butter and use pulse button to process until mixture becomes coarse meal. Now pour 1 tbsp. cold water at a time until dough starts to stick together. Dough should be not too tough but just firm. The whole process will be about 30-40 seconds.
Turn the dough onto a lightly floured surface. Try to make round firm ball, then flatten to form a disk. Refrigerate for 30 minutes.
Preheat the oven to 375 degrees Fahrenheit. Roll out from the center to the edge on a lightly floured surface until 1/8 inch thickness and 13 inch round circle. Transfer to a 9 1/2 inch pie dish. Pat the rolled dough onto the bottom and up the sides of the pie dish. Trim the overhangs and crimp the edges. Pierce the dough all over with a fork so crust won't puff up while baking. Line the crust with a parchment paper. Add dry dried beans to fill the pan. Chill the crust for 30 minutes. Bake the crust for 10 minutes. Remove parchment paper and beans and bake another 10 minutes and cool it on a wire rack. Now roll the extra dough and cut with festive cookie cutter. Bake cutouts for 8-10 minutes.
Mix pumpkin puree, ground almond, starch, spices and eggs and sugar until smooth. Pour mixture into pie shell. Bake at 350 degrees Fahrenheit for 50 - 55 minutes or until tooth pick inserted comes out clean. Remove from the oven and let it cool completely on a wire rack. Decorate the pie with baked cutouts. Serve with a dollop of whipped cream. Have a wonderful holiday time!!
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| Happy Baking! |
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