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Pumpkin Pie

This pumpkin pie recipe is a classic favourite during Autumn. It's rich, creamy, and full of warm spices making it the perfect dessert for the season.

Ingredients:

For the Pie Crust:

- 1 1/4 cups all-purpose flour

- 1/2 teaspoon salt

- 1/2 teaspoon granulated sugar

- 1/2 cup unsalted butter, cold and cubed

- 3-4 tablespoons ice water

For the Pumpkin Filling:

- 1 15-ounce can of pumpkin puree (about 1 3/4 cups)

- 3/4 cup granulated sugar

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground ginger

- 1/4 teaspoon ground cloves

- 1/2 teaspoon salt

- 2 large eggs

- 1 1/4 cups evaporated milk (or half-and-half)

 

Instructions:

  1. Prepare the Pie Crust:

   - In a food processor, combine the flour, salt, and sugar.

   - Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

   - Gradually add ice water, 1 tablespoon at a time, and pulse until the dough just comes together.

   - Turn the dough out onto a floured surface, form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

  1. Preheat the oven to 425°F (220°C).
  1. Roll Out the Pie Crust:

   - On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Make sure it's large enough to hang over the edges slightly. Trim any excess dough and crimp the edges to create a decorative border.

  1. Part-Bake the Crust:

   - Line the pie crust with parchment paper and fill it with pie weights or dried beans.

   - Bake in the preheated oven for 10-12 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes until the crust is just starting to turn golden. Remove from the oven and set aside.

  1. Prepare the Pumpkin Filling:

   - In a large bowl, whisk together the pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground cloves, and salt.

   - In a separate bowl, beat the eggs. Add the beaten eggs and evaporated milk to the pumpkin mixture and stir until well combined.

  1. Fill and Bake the Pie:

   - Pour the pumpkin filling into the part-baked pie crust.

   - Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes.

   - Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted into the center of the pie comes out clean.

   - Remove the pie from the oven and allow it to cool completely on a wire rack.

  1. Serve:

   - Once the pie has cooled, you can serve it as is or with a dollop of whipped cream.

- For an extra twist why not add your favourite Celtic Wind CBD Oil to the whipped cream as an interesting way to get your daily dose! (Do not exceed the recommended daily dosage).

Enjoy your homemade pumpkin pie!

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