Serves: 8
Time: 1.5 hours
Difficulty: Just Wright
Healthy Level: For the Soul - calories don’t count
Listening To: Music - Kendrick Lamar, To Pimp a Butterfly
INGREDIENTS:
Crust:
1 ¾ cups all-purpose flour
2 teaspoons granulated sugar
¾ teaspoon salt
6 tablespoons cold unsalted butter, diced small
¼ cup shortening
8 tablespoons ice water
Filling:
1 (15 ounce) can pumpkin puree
3 egg yolks
1 large egg
1 (14 ounce) can sweetened condensed milk
2 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
1/2 teaspoon freshly grated nutmeg
¼ teaspoon Chinese 5-spice powder
1 tablespoon vanilla extract
Whipped Cream:
2 cups heavy whipping cream
2 teaspoons vanilla extract
1 tablespoon confectioners’ sugar (powdered sugar)
1 tablespoon granulated sugar
1 tablespoon cinnamon
1 tablespoon ground ginger
DIRECTIONS:
In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate flour mixture until it comes together in quarter-sized clumps when squeezed in the palm, about 2 minutes.
Add shortening, toss until just coated in flour then rub in until mixture forms pea sized pieces and comes together in fist-sized clumps when squeezed.
Drizzle in half ice water and rake through mixture with fingers until moistened.
Drizzle in remaining water 1 tablespoon at a time. It should begin coming together, do not overwork the dough. While rotating the bowl with 1 hand, push dough between the other palm and side of the bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press into a flat disc and cover. Place in the back of the refrigerator for at least thirty minutes.
Let the dough rest, and begin the filling and Preheat the oven to 425 degrees.
Whisk together the pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add in the sweetened condensed milk, cinnamon, ginger, salt, nutmeg, Chinese 5-spice and vanilla; whisk until thoroughly combined.
Take the pie crust out of the refrigerator and roll out to fit a 9-inch pie plate. Place the crust in the pie plate and crimp the edges.
Pour the filling into the pie shell and lightly tap the dish on the counter or work surface to release any air bubbles (this helps prevent cracking).
Bake in the preheated oven for 15 minutes.
Reduce the heat to 350 degrees and bake until just set in the middle, 35-40 minutes more.
While the pie is baking, make the whipped cream. In a stand mixer or with a hand mixer, pour all ingredients in and mix on high until you receive stiff peaks. Once you have stiff peaks return to the refrigerator to wait for the pie to finish baking.
To check if the pie is done, a knife or toothpick inserted into the middle of the pie filling should come out clean when finished. Allow to cool completely before serving.
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