This holiday season we are setting out on a quest to eat and make as many sweets as possible. Yes, we may have a slight addiction to sugar, but the holidays are the one time where this addiction is supported.
For our first sweet of the season we chose a holiday classic - pumpkin pie. We decided to make Tori's extra sweet recipe, which was crafted combining three different recipes and adding a generous amount of extra sugar (duh). Below is the recipe and instructions for your baking pleasure!
Pie Crust: 1 1/2 Cups Flour 1/2 Teaspoon Salt 1/2 Cup Shortening 4-5 Tablespoons Ice Cold Water
1. Mix together the dry ingredients.
2. Mash the shortening in until small balls begin to form.
3. Sprinkle in the water until the dough begins to hold together.
4. Roll the dough into a single large ball.
5. Flatten and roll out the dough.
Filling: 2 Large Eggs 1 Cup Brown Sugar 1/4 Cup Sugar 1 Tablespoon Cornstarch 1/2 Teaspoon Salt 2 Teaspoons Ground Cinnamon 1/2 Teaspoon Ground Cloves 1/2 Teaspoon Ground Nutmeg 15 Oz Unsweetened Pumpkin Puree 1 1/2 Cups Evaporated Milk
Egg Wash: 1 Large Egg Yolk 1 Tablespoon Water
1. Preheat the oven to 375 degrees.
2. Roll out the pie crust on a lightly floured surface, then cut accordingly to your pie pan.
3. Pierce the bottom of the pie crust with a fork and set aside.
4. Using the leftover pie dough cut out decorative pieces (like our squirrel), place on a lined cookie sheet and set aside.
5. Mix together the egg yolk and water for the egg wash. Brush the mixture over the crust and the decorative pieces.
**Fun Fact** the egg wash will help prevent the pie from getting a soggy crust, and help it achieve that perfect golden brown
6. Bake the pie crust and decorative pieces until they reach a soft golden brown - about 10 minutes. Remove the crust and pieces, and let cool.
7. In a bowl mix together pumpkin and egg until well blended.
8. In a small bowl mix together the sugars.
9. In a small bowl mix together the remaining dry ingredients.
10. In a large bowl mix the pumpkin mixture, the sugars, and the dry ingredients. Add the evaporated milk and mix well.
11. Pour the filling into the partially baked pie crust.
12. Bake until the edges of the filling are firm and the center is slightly loose - about 30-40 minutes. Remove the pie from the oven and let it cool.
13. After the pie is cooled place your decorative pieces of choice on the pie.
14. Top with whipped cream and serve!
