Pumpkin Pie

My Recreation Video! (7:30)

This Pumpkin Pie is done by BuzzFeed (Reference: https://www.buzzfeed.com/michelleno/guide-to-perfect-apple-and-pumpkin-pie-crust-recipe) Above is my attempt at recreation. Down below is summarized version of the recipe. For the my summarized recreation video, please check my recreation video.

Skill Level:

Intermediate

Ingredients:

Dough

2 cups all-purpose flour
4 tbsp ice water
10 tbsp unsalted butter
2 large egg yolks
Punch of Kosher Salt
1 yolk for egg wash on crust

1. Mix all of those together (add yolk at last and add it slowly to incorporate into the flour). As you add more yolk, knead it slowly until the dough is lumpy. The final dough should be crumbly and not smooth or doughy.

2. Put the dough in the refrigerator for 30 min

3. After 30m, roll the dough so that it is thin enough.

4. Place the rolled dough onto the baking pan, and cut the excess just outside of the pan to fit the baking pan.

5. Crimp the edges with the knuckle to make the crust look nice 6. Put a parchment paper inside the pie and fill to the top with dried chickpeas/beans (as a place holder)

7. Refrigerate the dough for 10-20 minutes

8. Bake 400F (200C) for 15-20 minutes

Pumpkin Filling

A
24 oz unsweetened pumpkin puree
1 tsp cinnamon
1/8 tsp allspice
1/8 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
1/2 tsp kosher salt
B
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 tsp vanilla extract
3 large eggs
1 large egg yolk
1.5 cups half-and-half

1. Combine all ingredients A above

2. Spread puree mixture on a baking pan and bake it for 350F (180C) for 12-15 min

3. Combine all ingredients B above in a separate bowl.

4. Combine baked A puree into B mixture

5. Pour this new mixture into the Dough made above at after #8 above

6. Wash the crust with Eggwash (1 large egg yolk)

7. Bake 425F (220C) for 15 minutes, and then 350F (180C) for 35 minutes.