Pumpkin Seed Pie

Ingredients and Weight:

• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1 large egg yolk
• 1 tablespoon ice water

Filling:

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup heavy cream
• 1/4 cup pumpkin seed kernels

Preparation Time:

30 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven: Preheat the oven to 375°F (190°C).
2. Make the crust: In a medium bowl, whisk together the flour and salt. Add the butter and use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs. Add the egg yolk and ice water and mix until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Roll out the dough: On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges. Fold the edges under and crimp to seal.
4. Make the filling: In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, and salt. Add the egg and heavy cream and whisk until smooth. Stir in the pumpkin seed kernels.
5. Pour the filling into the crust: Pour the filling into the prepared pie crust and spread it out evenly.
6. Bake the pie: Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is set. Let the pie cool for at least 30 minutes before serving.

Nutritional Information:

• Calories: 250
• Fat: 10g
• Carbohydrates: 35g
• Protein: 5g

Dish Characteristics:

• Rich and creamy pumpkin flavor
• Flaky and buttery crust
• Toasted pumpkin seed kernels add a crunchy texture

User Comments:

• "This pie is absolutely delicious! The pumpkin filling is smooth and flavorful, and the crust is perfect. The pumpkin seed kernels add a nice touch."
• "I made this pie for Thanksgiving dinner and it was a huge hit! Everyone raved about it."
• "I've never been a big fan of pumpkin pie, but this one changed my mind. It's so good!"

Special Precautions and Tips:

• Be careful not to overwork the dough when making the crust. This will make the crust tough.
• If you don't have a pastry cutter, you can use two knives to cut the butter into the flour.
• Make sure the oven is preheated before baking the pie. This will help to prevent the crust from becoming soggy.
• Let the pie cool for at least 30 minutes before serving. This will allow the filling to set and the flavors to meld.