Pumpkin Cream Pie

This is my “new” pumpkin pie. The filling is lower in carbs and higher in taste!

This is my “NEW” Pumpkin Pie.I will forever make it with this recipe. Made with coconut sugar, the filling is lower in carbs and much higher in taste! Thanksgiving can’t wait make it today !

A Pre made Pie Shell  is good!! But,  If youd like to make your own: here  is the recipe for a homemade

Short Crust Pie Shell.

Preheat oven to 180c/350f

Short Crust

1 stick COLD BUTTER cut into 1/2” pieces

3-4 tablespoons of COLD WATER

1 1/4 cups Flour ¼ teaspoon Salt

In a food processor blend flour, and salt.

Add butter and pulse 10 times until mixture resembles wet crumbs.

Add 1tablespoon water at a time until mixture starts come together. (You may not need all the cold water, just add a teaspoon at a time until the mixture is not too dry and not too wet.) If the butter starts to warm put mixture in the refrigerator for 15 minutes before continuing.

Turn mixture onto floured board and knead 4 or 5 times. (If too dry return it to the processor and add one teaspoon of COLD water at a time until the consistency comes together.)

Flatten dough into a 6” round, and wrap in plastic. Chill for 20-30 minutes.

On floured surface using a rolling pin, rolling away from yourself and then back. Rotate dough with¼ turns -rolling and turning -rolling and turning until you have a 15” round.

Transfer dough to the pie plate by folding it over the rolling pin and unrolling it onto pie plate.

Fit the dough into plate and trim and notch the edges.

Perforate the bottom with a fork and chill the shell for 20 minutes before baking.

Bake until almost golden brown about 20 minutes. The shell will finish baking once you add the filling and bake the rest of the way.

While shell is baking prepare the filling :

FILLING

1 8oz package of Cream Cheese-room temp

1 cup Coconut Sugar

3 tablespoons Sucant

2 cups pumpkin

1 egg

2 egg yolks

¼ teaspoon Salt

¼ cup butter-melted

1 cup Cream

½  heaping teaspoon of Cinnamon

¼ teaspoon ginger

In a Kitchen aid with the paddle attachment or with a hand mixer- cream the cream cheese, the coconut sugar, and the sucant together.

Add the pumpkin and blend well.

Add eggs and yolks, butter, cinnamon and ginger.

Slowly mix in cream.

Mix until smooth.

Pour into pie shell.

Place in oven and bake for 50-55 minutes.

Cool completely and serve with a dollop of whipped cream on top.

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

One response to “Pumpkin Cream Pie

  • Julia

    I was just looking for a recipe for yummy pumpkin pie- your timing and vision for making food experience count is perfect! Looking forward to sharing with the family!

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