Ingredients with Measurements:
- 1 1/2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, chilled and cubed
- 1/4 cup of cold water
- 1 can (15 ounces) of pumpkin puree
- 1/2 cup of Biancospino honey
- 1/2 cup of brown sugar
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of salt
- 3 large eggs
- 1 cup of heavy cream
- 1 teaspoon of vanilla extract
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Mixing bowls
- Whisk
- Food processor (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the flour and salt. Add the chilled and cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add the cold water and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. In a separate mixing bowl, combine the pumpkin puree, Biancospino honey, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until well combined.
5. Add the eggs, one at a time, whisking well after each addition.
6. Add the heavy cream and vanilla extract and whisk until well combined.
7. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the 9-inch pie dish and trim the edges.
8. Pour the pumpkin mixture into the pie crust.
9. Bake for 45-50 minutes or until the filling is set and the crust is golden brown.
10. Let the pie cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 390
Fat: 22g
Saturated Fat: 13g
Cholesterol: 135mg
Sodium: 250mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 28g
Protein: 6g
Substitutions for ingredients:
- You can use any type of honey instead of Biancospino honey.
- You can use a store-bought pie crust instead of making your own.
Variations:
- Add chopped nuts or raisins to the filling for added texture.
- Use maple syrup instead of honey for a different flavor.
- Add a crumb topping made with flour, brown sugar, and butter before baking.
Tips and tricks:
- Chill the dough before rolling it out to prevent it from sticking.
- Use a food processor to make the dough if you don't want to mix it by hand.
- Use a pie shield or aluminum foil to cover the edges of the crust to prevent them from burning.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or vanilla ice cream.
- Dust the top of the pie with cinnamon or powdered sugar.
Garnishes:
- Whipped cream
- Cinnamon
- Powdered sugar
Pairings:
- Hot apple cider
- Coffee
- Tea
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with aluminum foil.
- If the filling is not setting, bake the pie for an additional 10-15 minutes.
Food safety advice:
- Make sure to refrigerate the pie if you are not serving it immediately.
- Use pasteurized eggs to prevent the risk of salmonella.
Food history:
- Pumpkin pie is a traditional American dessert that dates back to the 17th century.
Flavor profiles:
- Sweet, spicy, and creamy.
Serving suggestions:
- Serve the pie warm or at room temperature.
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