Pumpkin Custard Pie I

Ingredients and Weight:

• Pie crust:
  • All-purpose flour: 200g
  • Granulated sugar: 20g
  • Salt: 1g
  • Unsalted butter (cold and cubed): 110g
  • Ice water: 4-6 tbsp
• Filling:
  • Pumpkin puree: 400g
  • Heavy cream: 200g
  • Eggs: 3
  • Egg yolks: 2
  • Granulated sugar: 100g
  • Ground cinnamon: 1 tsp
  • Ground ginger: 1/2 tsp
  • Ground nutmeg: 1/4 tsp
  • Salt: 1/4 tsp
• Whipped cream (for garnish):
  • Heavy cream: 100g
  • Powdered sugar: 10g

Preparation Time:

• 30 minutes for the pie crust
• 15 minutes for the filling
• 20 minutes to assemble the pie

Cooking Time:

• 50-60 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

For the pie crust:

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the cold butter cubes and work them into the flour mixture using your fingers or a pastry blender until it resembles coarse crumbs.
3. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the filling:

1. In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, egg yolks, granulated sugar, cinnamon, ginger, nutmeg, and salt.
2. Pour the filling into the pie crust and smooth it out.

To assemble the pie:

1. Preheat oven to 350°F (175°C).
2. Remove the pie crust from the refrigerator and roll it out on a lightly floured surface to a 12-inch (30 cm) circle.
3. Transfer the dough to a 9-inch (23 cm) pie plate and trim the edges.
4. Pour the pumpkin filling into the crust and bake for 50-60 minutes, or until the center of the pie is set and a toothpick inserted into the center comes out clean.

For the whipped cream:

1. In a clean bowl, whip the heavy cream and powdered sugar until stiff peaks form.
2. Pipe or spread the whipped cream over the cooled pie.

Nutritional Information:

• Calories: 350 per slice
• Fat: 20g
• Carbohydrates: 40g
• Protein: 5g

Dish Characteristics:

• Creamy, rich, and flavorful pumpkin filling
• Flaky and buttery pie crust
• Perfect for Thanksgiving or fall gatherings

User Comments:

• "This pie is absolutely delicious! The filling is smooth and creamy, and the crust is flaky and buttery. I can't wait to make it again!"
• "I love how easy this pie is to make. It's perfect for busy people who want to enjoy a homemade dessert."
• "I've made this pie several times now, and it's always a hit. My guests rave about how delicious it is."

Special Precautions and Tips:

• If you don't have heavy cream, you can use milk instead.
• If you want to make the pie ahead of time, you can refrigerate it for up to 2 days before baking it.
• Let the pie cool completely before serving to prevent the crust from becoming soggy.