Pumpkin Pie
ingredients:
Crust:
1 cup flour
pinch of salt
⅓ cup cold butter, cubed
5 tablespoons cold water
Filling:
2 eggs
1 cup brown sugar
½ cup whipping cream
1 teaspoon of each: cinnamon, ginger powder, vanilla
pinch of salt
1 cup pureed pumpkin
directions:
1- Heat oven to 425 F. Stir together the flour and salt in large bowl. Cut in butter and rub together between hands until mixture resembles course crumbs. Stir in water, until it becomes dough. Add more water if necessary. Roll dough into ball.
2- Roll out ball on floured surface until ½ inch thick, then place onto 9 inch round pie pan. Set aside in refrigerator.
3- Beat eggs at medium speed in mixer until thick and lemon coloured (2-3 minutes). Add all remaining filling ingredients and beat until well-mixed.
4- Pour filling into prepared crust. Bake for 10 minutes. Reduce oven temperature to 350 F and continue baking for 40-50 minutes or until knife comes out clean from the middle.
5- Let cool. Decorate with whipped cream, flavoured mildly with 1 teaspoon ginger powder.