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Home : Events : Holidays : Thanksgiving : Cream 'n Spice Pumpkin Pie

Makes 10 - 12 Servings
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Cream 'n Spice Pumpkin Pie

Contributed by: News Canada

Recipe Box: It's time for pumpkin pie (NC) - It's the cream in this pumpkin pie that makes it unforgettable. Gay Lea cleverly blends 18% cream with a touch of sour cream and then garnishes the finished masterpiece with decorative dollops of fresh, aerosol whipped cream. Start the pie by making a buttery, melt-in-your mouth flaky pastry, as follows:

Ingredients:

    Cream n Spice Pumpkin Pie
  • Pastry

    • 1-1/3 cups all-purpose flour(425 mL)
    • 1/4 tsp salt
    • 1/2 cup Gay Lea unsalted butter, cold (125 mL)
    • 3 tbsp ice water (approx) (45 mL)
    • 2 tsp cider vinegar (10 mL)

  • Filling

    • 1 can pumpkin puree (NOT pumpkin pie filling) (1-3/4 cups/425 mL)
    • 2/3 cup packed light brown sugar (150 mL)
    • 1 tsp ground cinnamon (5 mL)
    • 1/2 tsp ground ginger (2 mL)
    • Pinch each ground cloves, nutmeg and salt
    • 2 eggs 2
    • 2/3 cup 18% cream (150 mL)
    • 1/2 cup Gay Lea sour cream (125 mL)
    • Gay Lea whipped cream

Directions:

In bowl of food processor, pulse together flour and salt to aerate. Cut in butter until mixture resembles coarse meal with a few larger pieces, about the size of peas.

In wet measure, stir together ice water and vinegar. Pour in water mixture; pulse briefly, adding up to 1 tbsp (15 mL) more water if mixture looks too dry. Pulse until mixture is thoroughly moistened but not in a ball.

Dump mixture out onto work surface. Knead lightly to bring together into a ball; flatten into disc. Wrap in plastic wrap. Refrigerate for at least 1 hour or for up to 3 days. Makes enough for one 9-inch single crust pie.

Pie Shell:

Roll out pastry and fit into 9-inch (23 cm) pie plate. Trim pastry, leaving 1-inch (2.5 cm) overhang; fold under and flute edge. With tines of fork, prick shell all over; line with foil or parchment paper. Cover foil evenly with pie weights or dried beans. Bake on lowest rack in 400F (200C) oven for 15 minutes. Lift out weights; bake for another 10 minutes or until pastry is set.

Filling:

In large bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, cloves, nutmeg and salt. In separate bowl, whisk together eggs, cream and sour cream; slowly whisk into pumpkin mixture until well blended. Pour into baked pie shell.

Bake on lowest rack in 350F (180C) oven for about 1 hour or until knife inserted in centre comes out clean. Let cool on rack. Decorate edges of pie with Gay Lea whipped cream.

Many more easy-make recipe ideas are available online at gaylea.com.

Serving Size: Makes 10 - 12 Servings


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