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Pumpkin Pie Recipe

Pumpkin Pie Recipe

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A classic pumpkin pie recipe is something that everybody should perfect - after all, you never know when it will be your turn to host thanksgiving. Our recipe includes some creamy mascarpone cheese to make the pie ultra luscious, with just the right amount of spices and seasonings.

Prep Time:
Cook Time:
Total Time:
Yield: 1 pie

Pumpkin Pie Recipe Instructions

Ingredients

Dough
  • 1 ½ cups flour
  • ½ cup butter (about 1 stick)
  • ¼ cup sugar
  • Zest from 1 lemon
  • 1 egg yolk
  • 4 to 6 tbsps. chilled water
  • 1 egg mixed with 2 tbsps. water
Filling
  • 1 ¾ cup pumpkin puree (fresh or canned)
  • ¼ cups honey
  • ¼ cup blonde sugar
  • 1 ½ tsp. Cinnamon
  • 1 tsp. ginger powder
  • ½ cup fresh grated nutmeg
  • 3 eggs, whisked with a fork
  • ¾ cups mascarpone cheese
  • 10 pecan nuts


Directions

  1. In  a large bowl, add the flour and butter. Using your fingertips, mix together breaking up the butter until you get the texture of coarse breadcrumbs.
  2. Form an indentation in the center and add the egg, sugar and lemon zest. Form a dough, adding chilled water, one tablespoon at a time as needed.
  3. Transfer to a lightly floured surface, forming a firm dough ball without kneading.  Flatten into a disc, wrap in plastic film and refrigerate for 30 minutes.
  4. Roll out ¾ of the dough and cover a 9 ½ inch pie pan with removable base. Pinch the base and the edges with the tines of a fork. Take to the freezer for 15 minutes.
  5. Remove from the freezer and blind bake: cover the base and edges of the dough with aluminum foil or wax paper,  fill with beans or baking weights and bake at 375 F for about 15 minutes or until golden.  Remove from the oven and let cool.
  6. Roll out the remaining dough and cut out diamond shapes, marking them with a knife so they look like leaves. Reserve covered.
  7. Mix all the ingredients for the filling in a bowl until well combined, then pour over the pre-baked dough, filling up until the edges of the tart pan.
  8. Brush the edges of the tart with the egg and water mix, then place the dough “leaves” over the border, and brush with egg mix. Bake at 375F for 40 to 45 minutes. To test for doneness, insert a toothpick, if it comes out dry and clean, the pie is done.
  9. Remove from oven and let cool. Once cooled, unmold and garnish with pecans.
  10. Note: if you notice the pie isn’t done but the crust is starting to turn too dark, remove from oven, cover the border (just the exposed crust) with aluminum foil and continue baking until filling is done. 
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