Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 5 hours
Cook time: 1 hour 55 minutes
Yield: about 6-8 servings
Dough Ingredients:
2 cups all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 cup unsalted butter, cut into cubes
2 egg yolks
3 tablespoons milk
1 & 1/2 cups canned pumpkin
7 tablespoons sweetened condensed milk
6 & 1/2 tablespoons evaporated milk
1/4 teaspoon vanilla extract
1 & 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
Making the dough: In a mixing bowl, combine the flour, sugar and salt. Add the butter and mix with paddle attachment. Mix until the mixture holds together when clumped, and pecan sized butter is visible.
Meanwhile, whisk together the yolks and milk in small bowl.
Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough onto a sheet of plastic wrap, wrap well and store in the refrigerator for several hours.
On a lightly floured surface, roll half of the dough into a 11 to 12 inch circle about 1/8 inch thick. Line the pan with dough and crimp the edges. Chill the pie shell for 30 minutes.
Preheat oven to 350 degrees F.
Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until it is golden brown, approx. 45 minutes. Remove the foil and beans.
Meanwhile, making the filling: Lower the oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently. until reduced and thick, about 15-20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, cloves, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Cool and serve.
