Pumpkin Pie

I wanted to make note of why the slice of pumpkin pie above looks more brown rather than a dark orange. I sometimes go the route of roasting an actual pumpkin rather than using a can of pumpkin. Fresh pumpkin is way lighter in color. The brown sugar and spices that are added make it so it turns out darker than what we are use to with canned pumpkin. Also, I have no issue with canned pumpkin. It works just as well!

Crust

• You can use a store bought crust if you want or use my favorite recipe...
• 2 cups flour
• a couple sprinkles of salt unless you are using salted butter then omit the extra salt.
• 1 tablespoon granulated sugar
• 2 sticks of cold butter (8 oz.)
• 1/2 cup full fat sour cream
• Egg wash to make the crust pretty: 1 egg beaten with a tablespoon of milk or cream. You will need a brush to apply the wash onto the crust.

1. Cut the butter into cubes and mix into the flour, salt and sugar into a large bowl. I personally feel that using clean hands is the best route here. Take your hands and mix the butter into the flour mixture.
2. Next add the sour cream. At this point, I'll grab a utensil to mix but will still use my hands to fully mix. A soft dough will form.
3. Divide the dough into two even balls. Form the two divided crusts into a disc shape, put into a container and put into the fridge until needed.
4. For this pie, you just need one disc and we are going to go ahead and roll out one disc of crust so it is ready for the filling. Use the other disc for another pie!
5. Pre-heat the oven to 375 degrees.
6. Flour your rolling surface and flour the rolling pin as well. Using the pin roll out the crust to a circle shape, do your best to have it be a little bigger than the pie plate. Even if it hangs over the plate a little, it is fine.
7. Grease your pie plate with a little butter first then take the crust and place into the pie plate.
8. Take your hands and press the crust down into the plate. Crimp the edges using your fingers or you can use a fork.
9. At this point, the crust will need to be pre-baked a little before adding the filling. I know this might be controversial but I personally don't see the point of adding pie weights before pre-baking. If you want to add some parchment paper with weights, go for it. Or...grab a fork, prick the bottom of the crust all over.
10. Beat together an egg and a tablespoon of milk in a small bowl. Take a brush and apply the egg wash onto the top part of the crust, the crimped part.
11. Put it into the oven for about 10-12 minutes while keeping an eye on it. Once it has browned a tiny bit and has baked a little, take it out and we'll start on the filling.

Filling

• 15 oz. can pumpkin or 15 oz. homemade puree
• 3 eggs
• 1 1/4 cups brown sugar
• 1 tablespoon cornstarch
• a few sprinkles of salt
• 1 1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves
• a few light sprinkles of black pepper
• 1 cup heavy whipping cream
• 1/4 cup whole milk

1. Place the pumpkin into a saucepan and cook over a medium heat for about 10 minutes. Stay close and stir so it doesn't burn.
2. Remove from the heat and add the brown sugar, spices, salt and cornstarch.
3. Transfer to a bowl and stir in the milk and cream. Add the eggs and stir until combined.
4. Pour into the pie crust.
5. Put into the oven, which should still be at 375 degrees, bake for about 25-30 minutes.
6. Keep an eye on it and feel free to put foil on top if it is getting too brown too quick. Once the center isn't jiggling, it is done. Let it cool for a bit so it'll be easier to cut. Enjoy with some whipped cream on top or a cup of coffee.