Perfect Pumpkin Pie

Caitlin Soden, Staff Writer

Pumpkin Pie. Photo courtesy of Google images.

When everyone thinks of delicious Autumn foods, the image of a freshly-baked pumpkin pie immediately pops into their head. This recipe will show you how to bake the perfect pumpkin pie.

• 1 ¼ cups flour
• 1 stick of cold unsalted butter (cubed)
• ¼ cup ice water

Pumpkin Pie
• 4 eggs
• ¾ cups sugar
• 1 tablespoon cornstarch
• 2 teaspoons cinnamon
• ¼ teaspoons cloves
• One 15-ounce can of pumpkin purée
• ½ cups heavy cream

1. Pulse flower with a pinch of salt in food processor
2. Add butter and pulse until the size of peas
3. Drizzle in the water and pulse until the crumbs are moisturized
4. Turn out onto a work surface

1. Preheat oven to 350°
2. Roll out dough to 13-inch round a scant ¼-inch thick
3. Fit dough to 9-inch glass pie plate and trim overhang to ¾ inch
4. Fold dough under itself and crimp
5. Refrigerate for 10 minutes
6. Line pie shell with foil and fill with pie weights or dried beans
7. Bake in oven for 25 minutes
8. Remove foil and weights
9. In medium bowl, whisk eggs with sugar, cornstarch, cinnamon, cloves, and a pinch of salt until smooth
10. Whisk in pumpkin purée and then add cream
11. Pour filling into dough
12. Bake for 45 minutes until the custard is set