* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Pie Crust
225g / 1 ⅓ cups all-purpose flour
Measure flour into a large bowl.
1 teaspoon salt
½ cup vegetable shortening
Add the salt and shortening.
Using two dull butter knives or a pastry blender, blend the flour, salt and shortening until the shortening is the size of peas.
6 tablespoons ice cold water
Fill a wide-mouthed glass with ice. Add water to the top. Measure or pour the ice cold water into the flour mixture. Using a spatula or your hands, mix the water into the flour to form a large ball of dough. You may need to add an extra tablespoon of water if you have excess flour. If you added too much water, add additional flour until the dough is well formed but not too sticky. Handle and mix the dough as little as possible.
Form dough into a disc and wrap in wax paper. Put wrapped dough in the freezer for 10 minutes or the refrigerator for 30 minutes.
Pumpkin Pie Filling
850g / 30 ounces pumpkin puree (2 cans)
150g / ¾ cup sugar
63g / ¼ cup maple syrup
1 teaspoon table salt
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon cloves
In a large saucepan, combine pumpkin puree, sugar, maple syrup, salt, ginger, cinnamon, nutmeg, and cloves. Bring to a simmer over medium heat, about 5 minutes.
Continue to simmer, stirring frequently with a spatula, until mixture thickens, about 5 to 10 additional minutes.
While pumpkin mixture simmers, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl.
Remove pan from heat and whisk in cream mixture until fully incorporated.
Roll out pie dough on a lightly floured surface. Place in pie plate and crimp edges. Pour pie filling into plate.
Bake at 400°F for 10 minutes. Reduce heat to 300°F and continue baking until pie has set and an instant read thermometer inserted into the center of the pie reads 175°F, about 35 to 45 additional minutes.
Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.
From MakeBetterFood.com. . (makebetterfood.com/recipes/better-pumpkin-pie/).
Using two dull butter knives or a pastry blender, blend the flour, salt and shortening until the shortening is the size of peas.
Fill a wide-mouthed glass with ice. Add water to the top. Measure or pour the ice cold water into the flour mixture. Using a spatula or your hands, mix the water into the flour to form a large ball of dough. You may need to add an extra tablespoon of water if you have excess flour. If you added too much water, add additional flour until the dough is well formed but not too sticky. Handle and mix the dough as little as possible.
Form dough into a disc and wrap in wax paper. Put wrapped dough in the freezer for 10 minutes or the refrigerator for 30 minutes.
In a large saucepan, combine pumpkin puree, sugar, maple syrup, salt, ginger, cinnamon, nutmeg, and cloves. Bring to a simmer over medium heat, about 5 minutes.
Continue to simmer, stirring frequently with a spatula, until mixture thickens, about 5 to 10 additional minutes.
While pumpkin mixture simmers, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl.
Remove pan from heat and whisk in cream mixture until fully incorporated.
Roll out pie dough on a lightly floured surface. Place in pie plate and crimp edges. Pour pie filling into plate.
Bake at 400°F for 10 minutes. Reduce heat to 300°F and continue baking until pie has set and an instant read thermometer inserted into the center of the pie reads 175°F, about 35 to 45 additional minutes.
Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.
Print
