Classic Pumpkin Pie

 

Pie Crust

1 1/2 cups flour

1/2 teaspoon salt

1 1/4 sticks unsalted butter, cold and cut into small pieces

ice water

1. mix flour, salt and cold butter well

2. add ice water little by little until dough is smooth but not sticky

3. wrap in plastic foil and place in refrigerator for 30 minutes

4. take dough out of the fridge 10 minutes before rolling it out on a floured surface. Place in pie dish and blind bake (use beans for weighing down crust) for 10 minutes at 350°

Filling

14 ounces pumpkin purée

3 egg yolks

1 whole egg

1/2 cup packed brown sugar

1/4 cup granulated sugar

1 tablespoon cornstarch

1 tablespoon pumpkin pie spice

pinch of salt

1. mix all ingredients and pour mixture into prepared pie dish

2. bake at 350° for 60 minutes

3. serve with whipped cream mixed with pumpkin pie spice