Cinderella Creamy Pumpkin Pie
Marie Miller selected a cinderella pumpkin from the Market for this pie. Known for it’s thick, sweet, custard-like flesh, this pumpkin shines in her recipe. Warming spices like ginger, cinnamon, nutmeg, cloves, and freshly ground black pepper create a creamy and flavorful bite. This pie is 2 out of 6 in our Harvest Fest Pie Series. Stay tuned for 4 more delicious pie recipes!
Ingredients
Pie Crust:
2 ½ cups unbleached all purpose flour
1 ½ teaspoons sugar
1 teaspoon salt
½ cup chilled shortening
½ cup (1 stick) chilled butter
5 tablespoons ice water (more if needed)
Filling:
½ cup granulated sugar
½ cup brown sugar
1 tablespoon all purpose flour
½ teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
⅛ teaspoon cloves
⅛ teaspoon freshly ground black pepper, optional
3 large eggs, beaten
2 cups roasted Cinderella pumpkin
1 ¼ cups mixture of heavy cream and milk
*These ingredients can be found at the Harrisonburg Farmers Market
Method
To make crust, blend flour, sugar, and salt in a food processor.
Add butter and shortening; blend until mixture resembles coarse meal. Transfer mixture to medium bowl.
Add 5 tablespoons ice water and mix with a fork until dough begins to clump together, adding more water by teaspoonful if dry.
Gather dough together, divide in half and flatten each half into a disk. Wrap each disk in plastic and refrigerate for at least 1 hour.
Roll one disk into a 13 in circle and transfer to a 9 in pie pan. Fold the dough over and crimp the edges. Refrigerate until ready to use.
When ready to bake, preheat oven to 400.
To make filling, whisk together sugars, flour, salt, and spices in a large mixing bowl.
In another large bowl, beat together the eggs, pumpkin, and cream mixture. Whisk into the dry ingredients. For best flavor, cover and refrigerate filling overnight before baking.
When oven is hot, pour the filling into the pie shell. Place pie pan on a baking sheet to catch any drips. Bake for 45-50 minutes, until filling is set 2 inches from the edge. The center should still be wobbly.
Remove pie from oven and cool on a rack; the center will finish cooking through as the pie sits.
Decorate with glazed pecans.
