Pumpkin Pie (No Evaporated Milk)
- Boston Girl Bakes
1. Make the crust. In a food processor, or mixing bowl combine the flour, sugar, and salt Scatter butter over top and cut in the butter until mixture resembles coarse cornmeal. If using a food processor, transfer mixture to a large bowl. Sprinkle 3 tablespoons of the ice water over the mixture. Stir and press dough together, using a spatula, until dough sticks together. If dough does not stick together, stir in the remaining tablespoon of water. Turn the dough onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap tightly in plastic wrap and refrigerate for 1 hour.
2. Roll out the chilled pie dough. Preheat the oven to 350oF. On a floured work surface, roll out the disc of chilled dough. Turn the dough a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9” pie dish. Tuck it in with your fingers, making sure it is smooth. Trim the excess, leaving about a 1 inch overhang. Fold the excess pie dough underneath, crimping the edges.
3. Blind bake the crust. Roll out the pie dough, into a 12” circle and shape into a prepared pie plate. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove the pie weights, and dock the crust with a fork. Return to the oven and continue baking for an additional 10 minutes. Increase the oven temperature to 425°F.
4. Make the filling. Combine all the filling ingredients and whisk together until smooth and combined. Pour the custard into the par-baked crust.
5. Bake the pie. Place the pie onto a large baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F for 40 minutes longer, until the edges are set and the internal temperature registers 175°F.
6. Cool the pie. Allow the pie to cool for 4 full hours at room temperature before serving. This time allows the filling to thicken up. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.