If you like pumpkin pie, this simple recipe will make you happy! Amoretti’s Pumpkin Pie Compound complements the crust and the Pumpkin Spice Compound brings the flavor of the filling up a notch. Topped with fresh whipped cream your dessert is complete! Makes 1 pie.
- 2½ cups flour
- ¼ cup sugar
- ½ tsp salt
- 1¼ cup (2½ sticks) cold butter, frozen is best
- ¼-½ cup cold water
- 2 tsp Amoretti® Pumpkin Pie Compound
- 1 egg, for egg wash
- 1 eggwhite, for sealing the bottom crust
- standard pie dish
- pie weights
- leaf cookie cutter(s)
- small pastry brush
- Make the crust by whisking flour, sugar, and salt together in a large bowl.
- Add the cold butter by grating it into the bowl. Wearing gloves is a good idea if you have them, just to protect against cutting your fingers on the grater.
- Using a fork, mix in the butter.
- Add ¼ cup of the cold water and Pumpkin Pie Compound. Mix with your hands until the dough comes together. Don’t overwork the dough, some pieces of butter showing is good. Wearing gloves here is a good idea if you have warm hands, it will take a few minutes to come together. You can squeeze pieces of the mixture together as you go and eventually it will come together. If it's still too dry, add more water, up to the remaining ¼ cup, 1 tbsp at a time until the dough comes together.
- Wrap the dough in plastic and chill for 30-45 minutes.
- While the dough is resting, make the filling.
- Whisk the eggs and sugar together until light and fluffy.
- Add the pumpkin puree and mix, scraping the bowl.
- Add the evaporated milk and Pumpkin Spice Compound, scraping the bowl and mixing to combine.
- Cover the bowl and set the mixture aside, using the filling at room temperature is best for baking.
- Preheat the oven to 425℉.
- Cut the chilled dough in half and roll out one half to ¼-⅛” thickness that will fit your pie pan or dish. Do not use a deep-dish pie pan for this recipe, there won't be enough filling.
- Tuck the edges of the dough under and crimp the edges.
- Dock the bottom very lightly with a fork; don’t go all the way through the dough.
- Roll out the other half of the dough to ¼-⅛” thickness and cut leaves with a cookie cutter.
- Egg wash an area on the rim of the crust matching the size of a leaf.
- Place a leaf on the rim, gently press the leaf onto the rim and continue around the edge, overlapping each leaf slightly. Go easy on the egg wash, don’t use too much.
- Reserve five or six leaves to bake separately that will be placed on top of the baked pie before serving.
- Line the crust with parchment paper and fill with pie weights, pie chains, beans, or rice. If you don’t have any of these you can fill it with sugar. Use the baked sugar later for any baked goods.
- Freeze the crust with the paper and weights for 15 minutes.
- Par-bake the crust with the parchment and weights for 15 minutes.
- Remove the crust from the oven, gently lift the parchment and weights from the crust and place them into a bowl to cool.
- Return the crust to the oven and bake for another 10 minutes. If the leaves begin to brown too much use a rim cover or formed pieces of foil to cover the edges.
- Remove the pie crust and brush egg white over the bottom. This will ensure no filling seeps out of the crust.
- Pour the filling into the crust.
- Bake the pie for 15 minutes at 425℉ and then reduce the temperature to 350℉ and bake for another 45-50 minutes, until the center is set and a stick inserted into the pie comes out clean.
- Remove the pie from the oven, let it cool completely.
- Bake the reserved leaves separately for 15-20 minutes, until nicely browned.
- Add the baked leaves to the center of the pie before serving with fresh whipped cream.
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