Hello there Autumn

Oh hello there Autumn, So nice to meet you, i love your golden hues. You make me feel like my whole world is on Sephia mode. Yes, I'm being overly dramatic about Fall but in my defence, it's my first Autumn experience so I can be dramatic as I want to be. Okay, enough drama and back to baking.

 For my first thanksgiving, I wanted to make pumpkin pie, and of course I needed to make it from scratch. No pumpkin puree for this little ole pastry chef, that would be a crime! lol. It's not a big deal to be honest, I just wanted to buy a big pumpkin and open it up myself, feel free to use pumpkin puree. Anyhooooo, this is a very easy recipe so no excuses there my friend, now go bake me some pie!!!







Pumpkin Pie

Pie crust
1 1/4 cup All purpose flour
1/4 tsp salt
1/8 tsp Baking powder
1/2 cup butter salt (cubed and chilled)
2-3 tbsp cold water


1. Combine all dry ingredients.
2. Incorporate cubed butter into dry ingredients.
3. Slowly add water into dry ingredients until it resembles a rough dough texture. You don't need to add all your water, just enough to make it into a dough.
4. Refrigerate for at least an hour before use.
5. Roll the dough into a 9-inch round pie pan, top with foil or parchment paper, and add beans to add weight for the pie crust.
6. Pre bake pie crust for 15-20 minutes, until it looks half cooked.

Filling:

1 (8 ounce) package cream cheese, softened
1 cup brown sugar
2 cups cooked pumpkin, mashed
1/4 tsp salt
1 egg
2 egg yolks
1 cup milk
1/4 ( 1 stick) melted butter
1 tsp vanilla
1/2 tsp ground cinnamon
1/4 tsp ground ginger

1. Pre heat oven to 350 F
2. Cream brown sugar and cream cheese till soft and fluffy.
3. Add everything else until everything is incorporated.
4. Pour into your prepared pre-baked pie crust.
5. Bake for 40-50 minutes.
6. Serve warm and add Vanilla Ice cream just to make life more interesting.




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