With Thanksgiving right around the corner, we’re here with helpful suggestions to take the stress out of holiday dinner preparations! Check out this recipe for a classic Pumpkin Pie that’s sure to please!
Pumpkin Pie with EVOO Crust
Ingredients
For the crust:
2 ½ cups all-purpose flour, sifted (can also substitute with a gluten free 1:1 flour)
Place EVOO in the freezer until it is semi-solid. If you want to speed up this process divide the oil into two cups. Place sifted flour in a bowl and add baking powder and salt. Place bowl in refrigerator. In small bowl; combine the water, egg and vinegar, place in refrigerator. Chill the rolling pin and pastry cloth.
When oil is semi-solid, cut it into the flour mixture until it forms coarse crumbs; work quickly. Add the liquid ingredients gradually, tossing lightly with a fork, until dough sticks together. If dough is too wet add a little extra flour. Roll out on pastry cloth. Use as you would use any regular pie pastry. This recipe makes enough for a 9″ double crust pie.
For the filling:
Blend pumpkin mixture with sugar and spices. Add vanilla and eggs, mix well. Stir in evaporated milk, mix well. Pour filling into 2 – 9′ pie shells and bake at 425°F for 20 minutes; reduce heat to 350°F and bake for about an hour more, or until a toothpick inserted in the middle comes out clean.
Allow the pie to cool slightly and/or refrigerate before serving. Enjoy!
What’s your favorite holiday dessert? Share your favorite recipe/tricks with us at [email protected] !
With Thanksgiving right around the corner, we’re here with helpful suggestions to take the stress out of holiday dinner preparations! Check out this recipe for a classic Pumpkin Pie that’s sure to please!
Pumpkin Pie with EVOO Crust
Ingredients
For the crust:
2 ½ cups all-purpose flour, sifted (can also substitute with a gluten free 1:1 flour)
Place EVOO in the freezer until it is semi-solid. If you want to speed up this process divide the oil into two cups. Place sifted flour in a bowl and add baking powder and salt. Place bowl in refrigerator. In small bowl; combine the water, egg and vinegar, place in refrigerator. Chill the rolling pin and pastry cloth.
When oil is semi-solid, cut it into the flour mixture until it forms coarse crumbs; work quickly. Add the liquid ingredients gradually, tossing lightly with a fork, until dough sticks together. If dough is too wet add a little extra flour. Roll out on pastry cloth. Use as you would use any regular pie pastry. This recipe makes enough for a 9″ double crust pie.
For the filling:
Blend pumpkin mixture with sugar and spices. Add vanilla and eggs, mix well. Stir in evaporated milk, mix well. Pour filling into 2 – 9′ pie shells and bake at 425°F for 20 minutes; reduce heat to 350°F and bake for about an hour more, or until a toothpick inserted in the middle comes out clean.
Allow the pie to cool slightly and/or refrigerate before serving. Enjoy!
What’s your favorite holiday dessert? Share your favorite recipe/tricks with us at [email protected] !