A shout out to all of my fellow New Englanders at home (though frankly this recipe is excellent for anyone). But I think it will especially be of interest for all of you. This recipe is made from scratch by myself. Here you go:
Homemade Pumpkin Pie with a Pistachio Crust.
|Actual photo of the finished product ;-)|
1 ½ cup of flour
½ cup of powdered sugar
¼ cup of pistachios, peeled and crushed
1 stick + 1 tablespoon of butter
1 large egg yolk
- In a food processor, pulse together the flour, sugar and pistachios. Add in the butter and pulse until it forms a course meal. Stir in the egg yolk and pulse again until mixture is just mixed and appears dough-like.
- Remove the dough from food processor and press into an already greased pie pan.
- Refrigerate the dough already pressed in the pan for 30 minutes before baking.
- Bake the dough at 190 C (375 F) for 25 minutes or so, until the edges are light golden brown.
- Cool completely before adding the pumpkin filling mixture for baking.
For the pie filling
1 can of canned pumpkin
1 ½ cup of sweetened condensed milk
2 large eggs, slightly beaten
½ cup of brown sugar
½ cup of sugar
1 ¼ teaspoon of cinnamon
½ teaspoon of ginger
1 tablespoon of vanilla extract
- Combine the canned pumpkin and milk. Stir until combined.
- Add in the eggs and both sugars. Stir until just combined.
- Finally, add in the cinnamon, ginger and vanilla.
- Pour the filling into the completely cooled and already cooked pie crust.
- Bake at 218 C (or 425 F) for 15 minutes. Then reduce the heat to 180 C (or 350 F) and bake for 40-45 more minutes (until the top of the pie appears no longer liquidy or flimsy).
- Remove from the oven and cool for at least 1 hour. Then enjoy! (One can eat the pie still warm or wait until its cooler, whatever your preference. I prefer the taste after the pie has cooled and then been refrigerated for a couple of hours. The crust takes on an almost shortbread-like consistency and the pumpkin pie flavors really meld together well. YUM!)
Stay tuned for more delectable eats :-D
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