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recipes/pumpkin_pie.md

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Pumpkin pie

Pie crust

  • 180g AP flour
  • 4oz (one stick) unsalted butter
  • 2g salt
  • 6g sugar
  • 1/3 cup cold water

Blend all ingredients in a food processor, roll into a ball and chill for at least half an hour. Roll out into a circle, place in pie tin and form, chill while you prepare the filling.

Filling

  • 14oz pumpkin puree
  • 14oz sweetened condensed milk
  • 0.5oz Drambuie
  • 1 tsp ground ginger
  • half stick ceylon cinnamon, ground
  • 1/4 tsp freshly ground nutmeg
  • 2 cloves, ground
  • 2g salt
  • 2 tbsp melted unsalted butter
  • 3 eggs

Whisk all ingredients together until well-combined. Pour into pie crust. Bake at 375 for 25 minutes, reduce heat to 350 and bake for an additional 35 minutes or until 200F internally.