Yield: 1 9 inch pie
Time (Start to Finish): 1-2 hours
4 oz. sugar
8 oz. butter
1 egg yolk
1/2 lemon rind
12 oz. flour
15 oz. pumpkin puree
1/4 cup pure maple syrup
½ cup milk
¼ cup cream
2 T flour
1/8 t nutmeg
1/4 t ginger
1/4 t allspice
1/2 t salt
1 t cin.
1. Preheat oven to 400F
2. Mix all crust ingredients in a mixer. If the dough is sticky add more flour, if it is too crumbly, add a little lemon juice.
3. Roll the dough out on a board with a floured rolling pin until it is less than a forth of an inch. Put it into a pie tin and make an edge. You can do this with your thumb and 2 pointer fingers, or you can just use a fork. Don’t make it too thin
4. Put in the freezer until chilled.
5. When chilled, take out of freezer, poke with holes and place on a cookie sheet.
6. Bake for about 5 min until the dough stops being shiny but does not brown. Cool the shell. It is better to under bake it than over bake it
7. Preheat oven to 350
8. Take all the filling ingredients and mix them in a big bowl with a whisk. Pour into cooled shell (there may be extra) and bake until it wiggles like jello, doesn’t shake like water. About 30 min.
9. If the crust browns too much, take out of oven and cover edges with foil.
10. Serve with whipped cream or vanilla ice cream
Rating: 4.5 strawberries
Notes: Happy Holidays! Best pumpkin pie of all time. I made this at the folks house on thanksgiving morning before we put in the turkey. Im telling you though, add a little brown sugar to the filling to make it a little sweeter and you are in the gold. It was nice to share this with friends, and the crust, which is actually a shortbread cookie, is perfect, because the edge is a cookie! You can use the left over dough to make little cookies and put them on the top of the pie, like leaf shapes or something, or just as a snack while the pie is cooking. Enjoy holiday folks!